Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Mumbai Masala Toast Recipe | Bombay Sandwich Recipe [Video]


Mumbai Masla Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese. 

In a hurry? Jump to Video or Jump to Recipe


Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich

7 Years!!! I can't believe that's how long I have been meeting you guys at this very space!!

On 9th February 2012, I posted by very first recipe Sweet Potato Chips, and started this journey. I was such an amateur in this space of blogging. I was horrible at taking photos, I owned a point and shoot and clicked all my photos under tube lights at home. I didn't know how to edit them or even the right angle to take photos. While I won't claim I am an expert today, I think I have grown leaps and bounds since then in my photography. I was an absolute zero in social media promotion. This is still something, I feel I'm poor at, but I hope to improve this year. Likewise, there is so much I believe I have overcome and improved, and it was you guys who made it all possible.

I love you guys for encouraging me to keep doing this, the comments and feedbacks, that I received have just kept me going. A very big Thank You!!

I struggled for a while on deciding which recipe should mark this momentous occasion. Gee suggested this one as this is one of her favorites and I liked the idea. It ticked all the check boxes - Easy (check), Delicious (check), Indulgent (check), Snacks (check), Kid friendly (check), Family favorite (check). What more could I ask for?

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich


So, today, apart from all the applause and thanks, I bring to you a very delicious street food dish - Mumbai Masala Toast, from the streets of, ehmmm..... Mumbai!! The coastal city of Mumbai (formerly Bombay) is home to some of the best street food. Vada Pav, Masala Pav, Pani Puri, Tava Pulao and so much more. And this Masala Toast or Bombay Sandwich is one of those many more street favorites. It is actually such a simple dish, but once you eat it you totally understand why thousands of people love it.

There are several variations of the dish, I am sharing one that I have eaten.

Mumbai Masala Toast is a vegetarian sandwich that is stuffed with so many flavorful things and then toasted. To build the perfect Mumbai Masala Toast, you will need:

  • Butter. Butter is your friend, your very best friend, while making this sandwich, The street food cooks, do not shy away from it, and neither should you. So be generous, street food was never meant to be healthy. 
  • After butter, embrace those potatoes. The spiced mash can be as simple as I have shared or full of spicy masalas like some folks make. Feel free to adjust the taste to your liking. 
  • Then come in all the veggies - now that's the healthy part. Tomatoes, Onions, Beets and Capsicum. Add in cucumber if you are in the mood.
  • Green chutney is added for more flavor. 
  • Then add cheese, the more cheese, the better. 
  • Once the tall sandwich is ready, it is toasted in a unique type of toaster. If you don't have that toaster, you can either grill the sandwich in a sandwich maker or you can toast it in a pan.

Serve these sandwiches while still hot, along with some piping hot adrak wali chai or ginger tea.

Happy Weekend to all you lovelies.

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


Video Recipe





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Mumbai Masala Toast Recipe


Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwichMumbai Masala Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     25 minutes
Yield:                6

Ingredients:


12 Bread slices
1.5 cups mashed boiled Potatoes
5-6 Curry leaves, finely chopped
1 Green Chilli, finely chopped
1 tsp Mustard Seeds
2 Tbsp Oil
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
1 tsp Chat Masala (optional)
Salt to taste
Sliced Tomatoes
Sliced Onions
Sliced Capsicum
Sliced Beetroot
0.5 cup Green Chutney
1 cup grated Cheese
Butter as required

Method:


1. Heat oil in a pan and add in the mustard seeds.
2. Once the mustard seeds splutter, add in the chopped curry leaves and green chilli.
3. Add the turmeric powder and the mashed potatoes and mix well.
4. Add salt to taste.
5. Add chat masala now, if adding. Mix well.
6. Remove from heat and add in chopped coriander leaves and keep aside.
7. Apply butter on 2 slices of bread and then spread 1 tsp of green chutney on each of them.
8. Add the spiced potato mash on one slice of bread, over the chutney.
9. Place sliced tomato, onion, capsicum and beetroot over the potato mash.
10. Add in grated cheese and place the other bread slice with the chutney side down.
11. Grease the stove top toast maker with butter. If using a pan, grease the pan.
12. Apply butter on the outside of the sandwich and place in toaster or on pan.
13. Toast until both sides are golden brown and crisp.
14. Remove from heat and cut the sandwich into half with a sharp knife.
15. Serve hot with chutney or ketchup.




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Aloo Methi Recipe | How to make Punjabi Aloo Methi [Video]


Aloo Methi is a popular mildly spiced North Indian dry curry made by tossing boiled potatoes with cooked fenugreek or methi leaves. Aloo Methi is a quick and simple vegan curry.

In a hurry? Jump to Video or Jump to Recipe

vegan Indian curry made of potatoes and fenugreek leaves

Hiya friends!! I'm back.

I hope you guys had a wonderful Diwali with your friends and family. I had my best Diwali in several years. Last year, we were in Bali for Diwali. The year before that, we were in Cambodia. So it's been a few years that I actually got involved in the festivities. This year, we decided to go home to Goa for Diwali and it was the best decision ever.

We met all our neighbors and we reminisced about the good old days. We cooked snacks and sweets and distributed it among friends and family. I met my school besties and had some good laughs. And I went for the one event that you will never get outside of Goa - the Narakasuras!!

vegan Indian curry made of potatoes and fenugreek leaves

While Diwali is celebrated by the whole country, each region has a different religious significance attached to the festival. In Goa and most of Karnataka, Diwali is celebrated as the day when Lord Krishna slayed the demon Narakasura. In Goa, people build effigies of Narakasura prior to Diwali, and on the Diwali eve's night, these Narakasuras are paraded throughout the city and burnt in the wee hours of morning of Diwali. Although I've lived in Goa most of my life, I never ventured out at night to see these creations. This time was our first and it was amazing. I applaud the creativity and hard work of all the people who created these beauties. If you are ever in Goa around Diwali, make sure you don't miss this competition, it is worth watching. 

While I never wanted to come off the Diwali high, I had to. So now I'm back to work, although I must say unwillingly. And I'm back to everyday cooking too. Eating the rich festival food, definitely made us all crave for some simple home cooking. 

I will be sharing my Diwali cooking soon, but until then I have this simple yet delicious Aloo Methi for you guys. This Punjabi style Aloo Methi is one of the quickest curries to make, and yet it is a family favorite. Aloo Methi is a simple mildly spiced curry made by tossing boiled potatoes along with cooked methi leaves. Aloo Methi tastes best with Roti, Naan or with Rice and Dal.

vegan Indian curry made of potatoes and fenugreek leaves


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




Video Recipe





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Aloo Methi Recipe


vegan Indian curry made of potatoes and fenugreek leavesAloo Methi is a popular North Indian dry curry made with boiled potatoes and fenugreek or methi leaves. Aloo Methi is a mildly spiced vegan curry.

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                2

Ingredients:


1 bunch Methi Leaves or 3 cups Fenugreek Leaves
2 medium Potatoes, boiled and cubed
0.5 tsp Cumin Seeds
1 tsp Ginger Garlic Paste
3-5 dry Red Chillies
0.5 tsp Turmeric Powder
Pinch of asafoetida (hing)
1 tsp Coriander Powder
3 tsp Oil
Salt to taste
Water as required

Method:


1. Chop the methi leaves and add 0.5 tsp of salt. Mix well and keep aside for 20-30 minutes.
2. Squeeze out as much water from the methi leaves as you can and keep aside.
3. Heat oil in a pan, add the cumin seeds.
4. Once the cumin seeds brown, add the dry red chillies.
5. Saute for 30-40 seconds and add the ginger garlic paste.
6. Saute until fragrant.
7. Add the methi leaves and fry until wilted.
8. Add the asafoetida, turmeric powder, coriander powder and salt. Mix well.
9. Add a little water and cover and cook until the methi leaves are completely cooked.
10. Add in cubed boiled potatoes and mix well.
11. Stir fry for 3-4 minutes.
12. Serve hot with chapati or roti.


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Shalgam Ke Kebab | Vegan Turnip Chops [Video]


Shalgam ke Kebab or Turnip Chops are crumb coated pan fried patties made from fresh seasonal turnips and mashed potatoes, flavored with spices. Perfect for winter evening tea !!

In a hurry? Jump to Video or Jump to Recipe

vegan pan fried turnip chops

It feels so good to eat seasonal!!

I cannot remember the last time I ate turnips. Being seasonal, turnips start coming into the market around this time, and because the demand isn't so high I guess, they tend to be available in very few shops across Bangalore. I'm lucky I found them in my vegetable store. 

I haven't cooked much with turnips in the past. But this year, I've been buying them every week. I made a dry curry with grated turnips, I added them to sambar, I made parathas, and lastly, I made these delicious, crispy kebabs.

vegan pan fried turnip chops

Here are the details.

Since, they are called Shalgam ke Kebab, they have to taste of Shalgam (turnips). Turnips are slightly sharp or bitter in taste, but they are much milder than the daikon radish. At the peak of the season, they are actually sweet, which would be the best time to cook with them. You can either boil the turnips and use in this kebab or you can grate them like I did. Boiling them dilutes the flavor slightly as they combine very easily with the other ingredients. I grated them because I wanted the turnip flavor to be dominant in the kebabs. So, peel the turnips and grate them. Make sure you squeeze out as much water as you can from the turnips, this will prevent the kebabs from getting soggy on the inside.

We need binding agents to make the kebabs. And here, we are using two of them - potatoes and gram flour (besan). Use just enough to bind the mixture.

I mildly spiced the kebabs with turmeric powder, red chilli powder and some homemade garam masala. I added coriander leaves, because, well, I add coriander to pretty much everything. I love the freshness it adds. You can skip it or replace it with herbs like dill or parsley. 

In the absence of an egg wash, because I don't eat eggs, I made a simple plain flour slurry. This helps in crumb coating the kebabs. If you want to use eggs, you can.

The crumb coating - I ran out of bread crumbs, which would have been ideal, so I replaced them with coarsely powdered rolled oats. What can I say, it was fantastic. The oats behaved more like panko bread crumbs and they gave the kebab a nice crunchy outer layer. And may be made it feel a little healthier too. 

I shallow fried the kebabs until they were nice and brown. I've never tried baking them, so I don't know if that will work. But if you have already baked something similar, I'd say go ahead and bake them. If you do, leave me a comment so it helps out other readers who may want to bake.

Top the kebabs with some chat masala or squeeze some lime juice on them while eating. 
These Shalgam ke Kebab also go fantastically with green chutney

vegan pan fried turnip chops


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe






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Shalgam ke Kebab Recipe

vegan pan fried turnip chops
Shalgam ke Kebab or Turnip Chops are crumb coated pan fried patties made from fresh seasonal turnips and mashed potatoes, flavored with spices.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                5

Ingredients:


3 small Turnips
1 boiled Potato
2 Tbsp chopped Coriander leaves
2 Tbsp Gram Flour (Besan)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
2 Tbsp Plain Flour (Maida)
0.5 cup Bread Crumbs or coarsely powdered Oats
Oil to fry
Salt to taste
Water as required

Method:


1. Peel and grate the turnips. Squeeze out as much water from the turnips as possible.
2. Mash the boiled potato and add it to the turnip.
3. Add in ginger garlic paste, turmeric powder, red chilli powder, chopped coriander leaves, garam masala, gram flour and salt.
4. Mix well until completely combined.
5. Divide the mixture and shape into kebabs or patties.
6. Mix together flour with 2-3 Tbsp of water to make a thick smooth slurry.
7. Dip the kebab into the slurry and coat it fully.
8. Dip the kebab into bread crumbs or powdered oats and coat it completely.
9. In a shallow pan, heat up oil.
10. When the oil is hot, add the kebab. Keep the stove on medium heat.
11. Fry until one side browns, then flip over and continue to fry until the other side browns.
12. Remove from the pan onto paper napkins.
13. Serve hot with chutney or ketchup.
14. Demould and serve hot with chutney or sambhar.
15. All rottis may not puff up completely, but do not worry, they are still cooked.
16. Serve the rottis hot/warm with curry.


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10 Vegan Indian Curries [Ready in 75 minutes or less!!]


A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

ten vegan Indian curries


Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.



2) Mushroom Palak [60 minutes]


There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry


3) Lauki Kofta [75 minutes]


Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]


My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut


5) Punjabi Dum Aloo [75 minutes]


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy


6) Babycorn Masala [60 minutes]


Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]


A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]


This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]


Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.


10) Vegetable Jalfrezi [60 minutes]


Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Garlic and Herb Roasted Potatoes


Oven roasted potatoes flavored with crushed garlic, oregano, rosemary, paprika and salt.

oven roasted potatoes flavored with garlic and herbs


oven roasted potatoes flavored with garlic and herbs


Who doesn't love potatoes? Did you just say "Yes"? Then I suggest you pack your bags and head over to Bangalore so that I can serve you a plate of this delicious Garlic and Herb Roasted Potatoes that I cannot get enough of.

That humble little golden tuber tastes so great irrespective of how it is cooked - boiled, roasted or fried. Especially fried! I see no reason to not like it. It is also one of those vegetables that has gained such a bad reputation among dieters. But hey, a little potato never killed anybody, so dieting or no, I wasn't going to miss out on cooking or eating these luxurious purple potatoes. If you are counting calories, I'd suggest eat just a little bowl, but don't miss it!

oven roasted potatoes flavored with garlic and herbs


oven roasted potatoes flavored with garlic and herbs


Gee went to Malaysia a while ago and she picked these purple beauties there. I know right, how foodie of her. Well, when you have a food blogger for a sister, you walk in super market aisles even when on vacation. My brother in law claims he wasn't too claims he wasn't too happy about it, but hten he is a big potato person, so I don't think he has too many complaints now. Our daily calls when she was there focused more on what she ate rather than what she saw. "Ooh you saw Petronas, greattt! now, what did you eat for lunch? Tell me all about it". She got my mouth all watering, that we went out for some 100% vegetarian Malay food as soon as she was back - Mamak Mee Goreng and Nasi Goreng at Nasi and Mee. If you like Malay food (and are in Bangalore), you should check out this place.

Back to potatoes, while Indians love their potatoes, the only variety we get here is a regular white-yellow potato. The only other variety we do get is the Sweet Potato which isn't orange as most one abroad are. This is white too, with a pink skin. So Gee got really excited when she found the purple ones and immediately called me up to ask what I could make of them. What better way to celebrate a potato, than to make a Roast Potato Salad. Why you will love it:
  • So easy to make
  • Flavorful
  • Colorful
  • Pairs well with anything
  • Salty
  • Potatoes - yes, just because they are potatoes

oven roasted potatoes flavored with garlic and herbs

Potatoes are a winter or cool-season crop. So they are the freshest in winter. Most of the potatoes we get in summer are actually from cold storage. And with winter almost on its way out, this recipe is right on time. May be you still have time to go pick up this seasons potatoes. And while you are at it, pick a nice mix of them - purple, red, fingerling, gold, sweet. I added some local white potato and sweet potatoes to the make the dish a little more interesting with different colors and flavors. But if you cannot find the various varieties, just go with what you have cause there is no reason one should miss out on some serious potato action. 

While the plain salted roasted potatoes taste good, make it better with added flavors. I added crushed garlic, dried oregano, fresh rosemary, smoked paprika and salt. I rubbed the potatoes with all the herbs and garlic along with some good quality extra virgin olive oil and baked them until they crisp on the outside and soft on the inside. The trick to getting them crisp is to allow them to touch the pan, so don't overcrowd them if you want a crispy exterior on all your potatoes. 

oven roasted potatoes flavored with garlic and herbs

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Garlic and Herb Roasted Potatoes


oven roasted potatoes flavored with garlic and herbs
A mix of potatoes, roasted in the oven along with crushed garlic, oregano, rosemary and paprika.


Recipe Type:  Side
Cuisine:            International
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:                Serves 4-5


Ingredients:


750 grams Potato (mix different types)
3 Tbsp Olive Oil
4-5 Garlic Cloves
0.5 tsp dried Oregano
4-5 sprigs of Rosemary or 0.5 tsp fried Rosemary
1.5 tsp Salt
1 tsp smoked Paprika
A handful of fresh Coriander leaves

Method:


  1. Preheat the oven to 200 degree C.
  2. Wash the potatoes thoroughly and dry with a kitchen towel.
  3. Chop them into bite sized chunks while retaining the skin and put them into a large bowl.
  4. Crush the garlic cloves and chop it finely.
  5. Add the oil, garlic, oregano, rosemary, smoked paprika and salt to the bowl.
  6. Mix well so that the oil and seasoning coats the potatoes well.
  7. Spread the potatoes in a single layer on a baking sheet.
  8. Bake for 20 minutes.
  9. Remove the baking sheet carefully from the oven and flip the potatoes using a fork or a pair of tongs.
  10. Place it back in the oven and continue to bake for another 20-25 minutes until the potatoes are done.
  11. Taste to check for seasoning. If it is less, add it when the potatoes are hot and mix well.
  12. Garnish with chopped coriander just before serving.

oven roasted potatoes flavored with garlic and herbs



Read more ...

Sun dried Potato Chips | Aloo Chips | Aloogadde Sandige [Video]


Sun dried Potato Chips - potato slices that are dried in the sun and then deep fried and tossed in seasoning. Highly addictive!!

In a hurry? Jump to Video or Jump to Recipe

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com




The Sun dried Potato Chips are the BEST, seriously guys!!!

Who doesn't love potato chips? I'm sure even the Victoria Secrets models who are eternally on a diet wouldn't mind sneaking one in, once in a while. There are so many varieties of potato chips or crisps or whatever else you might want to call them, but I assure you, this is the best. Cause of course, you will make them yourself. And tell me if I'm wrong, but anything homemade tastes so much better than the preservative loaded air filled packet stuff. 

Recently, I was reading this really old article on Reddit about what surprised non Americans when they visited the USA, I was definitely surprised with the vastness of the country and the enormous food portions. But something that definitely got me crazy was the size of the Potato Chips packets. I think they are as tall as toddlers. Why are they so big? Are they meant to be family packs? If yes, how large is this family? Don't people get bored of the flavor after going through quarter of the packet? Or is it meant to last a month? I did not get that at all. I went a little nuts over the number of flavors though, you get every flavor under the sun.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com


Back to the Sun, that's really the focal point today. Did I tell you how the Sun cheated us this year?We had the shortest summer ever, just ONE month. Just April. Summer came and went in the blink of an eye. Summer gets replaced by Monsoons in this part of the world and then everyday is just a dull cloudy day dotted with spells of rain. Usually, I'm a big fan of the rains, I simply love how everything turns bright green, and that fragrance when the rain hits the earth is simply divine. And rains, means deep fried deliciousness and loads of hot cups of chai. But this year I was a little disappointed. I had so many things planned for Summer, and I could barely scramble them in, in a month. But what I did manage to do , was sun dry some potatoes. 

You may have only heard of sun dried tomatoes, but believe me sun dried potatoes are even better!! And people have been doing it for ages, just not me though. This was my first and definitely not my last attempt. Potatoes barely take 3-4 days to dry and the drying makes them intense and all the more potatoey (if that were a word). 

So...

STEP 1 - Wash, peel, and slice the potatoes. 
STEP 2 - Soak the slices in salted boiling water until they are just about done.
STEP 3 - Lay them out on a cloth to dry in the sun.
STEP 4 - Deep fry them and toss them in salt and chilli powder.

Step 4 can be done months later. The chips can be stored for 3-4 months easily if stored in a clean dry air tight container. The good thing here is, you can decide how much to fry, you don't need to fry the entire batch at once and worry about them going soft, however, I assure you, that is not a problem, coz like all potato chips, these are irresistible.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

Some tips to make sure your potato sun drying turns out to be the best...

1) Do not slice the potatoes very thin like you would for regular chips. These need to be around 2mm. 
2) As you slice the chips, put them in water so they don't darken due to oxidization.
3) The chips are soaked in boiling water until they are just about done. If you take them out too quickly, the chips will darken while drying. If you leave them in there too long, they will be completely cooked. So you need to drain them out in 5-8 minutes. Squeeze a chip in between your thumb and index finger and the chip should give when you apply a little pressure. If it does not, it still needs to be cooked, if it gives too soon, it is overcooked.
4) Dry on a cloth, not a tray or plate or paper. The chips will stick to whatever you have placed under it, and removing them from a tray or paper can be difficult. Preferably, use a white cloth or a light colored one as you don't want color running onto the chips.
5) If the chips turn black on the edges or in small spots, you can still use them, just make sure these are the ones you fry first.
6) If you don't have enough sun, place them in the shade, they will dry there as well, but will take much longer.

And last, you can flavor these chips with whatever flavor you like - curry, mint, oregano etc. Just do it immediately after frying while the chips are still hot so the flavor sticks to them. Or you can just salt them and enjoy the potato flavor to its maximum.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

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Video Recipe





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Sun dried Potato Chips


How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.comPotato slices that are sun dried and then deep fried and tossed in seasoning.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     3 days
Cook time:     10 minutes
Yield:                Serves 4-5


Ingredients:


3-4 medium sized Potatoes
Salt to taste
Red Chilli powder to taste
Water as required
Oil for deep frying

Method:


Wash and peel the potatoes.
Slice the potatoes to about 2mm thickness and immerse in water to prevent them from browning.
Boil water in a large pot, add salt.
Once it comes to a rolling boil, lower heat and add the potato slices to it. Boil for 2-3 minutes then turn off the heat.
Let the potato slices soak for 5-8 minutes. Squeeze a slice between your thumb and index finger and it should give slightly after you apply a little pressure. If it does not, allow it to soak longer. If it gives too quickly, it has overcooked, remove from water immediately.
Drain the potato chips and lay them out on a white cloth in the sun. Cover with a light muslin cloth to prevent dust from settling on to the chips. You can dry them in shade as well.
Leave it in the sun for 3-4 days or until completely dried.
Store in a clean dry air tight container. It can be stored for 3-4 months.
When you want to eat the chips, deep fry them and toss with salt and chilli powder immediately.


How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com



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