lakshana-recipes: Potato fry or cutlet


Ingredients (organization I)
  • Potatoes - 2 big size (chopped lengthwise)
  • Onion - 1
  • Mustard & urad dal - half of tsp
  • Tomato - 1
  • Curry leaves - few
  • Chilly powder - 1 tsp
  • Salt to flavor
  • Oil for deep frying

To grind(organization II)
  • Garlic - 4
  • Ginger - identical to garlic
  • Aniseed - 1 1/2 tsp
  • Cinnamon - half - three/4 inch
  • Cloves - 4
  • Cardamon - 2
  • Coconut - 1 tbsp

Method
  • Grind the organization II components & maintain it apart.
  • Half boil the potatoes & switch it to the tissue towel, so that the moisture is absorbed. Then deep fry them.
  • In the wok pan upload a few more oil & positioned it on high medium flame.
  • Then via some mustard & urad dal. Add curry leaves & onions. Fry until the onions flip slight brown color.
  • Now add tomatoes, cold powder & salt.When the tomatoes turns mashy, add the grind masala & mix properly.
  • Slowly upload the potatoes & mix lightly. Reduce the flame to medium & keep blending each five mints.
  • Remove from the flame, while you see some oil from the perimeters.

Tips for the recipe - This fry calls for 2 or 3 spoons of greater oil. For this recipe & i typically dont positioned the potatoes within the tissue towel after deep frying it(to put off the extra oil). I just immediately placed them in to the masala, considering this calls for oil. Instead of potatoes, you could additionally upload plantains. You can chop them into cubes or 1/four inch spherical slices.

Vegetable Cutlet | Veg Cutlet

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