Saturday, June 22, 2013

MADRAS POTATO CHIPS

MADRAS POTATO CHIPS

No, these are not the usual potato wafers!  I thought the ingredients which made up the coating very intriguing. I had not come across one where you use a mixture of garlic, ginger and curry leaves which gave it an amazing flavour.

d of shallow frying you can also pan roast these potato slices with very little oil. - See more at: http://www.sanjeevkapoor.com/madras-potato-chips.aspx#sthash.nH1ztNYf.dpuf
ead of shallow frying you can also pan roast these potato slices with very little oil. - See more at: http://www.sanjeevkapoor.com/madras-potato-chips.aspx#sthash.nH1ztNYf.dpuf
I am not sure how the name "Madras Potato Chips" came about but I do know the recipe is from that wonderful Master Chef Sanjeev Kapoor. I have adapted this recipe to suit my requirements.

I have sliced the potatoes thinner than the recommended half inch given in the recipe. I have shallow fried the potato slices using very little oil. As far as the taste goes, we found them to be delicious.





 Ingredients

  • Potatoes, 4 large
  • Ginger, roughly chopped, 1 inch piece
  • Garlic, peeled , 4-6 cloves
  • Curry leaves, 16-20 
  • Red Chilli Powder, 1 tablespoon
  • Turmeric powder, 1/2 teaspoon
  • Coriander powder, 1/2 tablespoon
  • Rice Flour, 2 tablespoons
  • Salt,  to taste
  • Oil, 4 tablespoons + to shallow fry


Method

Wash and peel the potatoes, then cut them into slices of about 1/4 " in thickness
Soak them in water to prevent discolouration
Take a thick bottomed vessel, pour water and add salt and a pinch of turmeric
Boil the water and add the potato slices
Cook on high heat for 2-3 minutes
Take out the potato slices and place them out to cool and dry
In a mixer, grind ginger, garlic and curry leaves to a smooth paste
To this, add red chilli powder, the remaining turmeric powder, coriander powder, rice flour and salt with 4 tbsp of oil
Apply this paste on the parboiled potato slices, as evenly as you can, and keep aside for 10 minutes
Heat a little oil in a pan
Shallow fry the parboiled potato slices in small batches without overcrowding the pan
Turn them over a couple of times and cook till they are crisp and completely cooked
Drain well on absorbent kitchen paper and serve hot.








ead of shallow frying you can also pan roast these potato slices with very little oil. - See more at: http://www.sanjeevkapoor.com/madras-potato-chips.aspx#sthash.nH1ztNYf.dpuf