Ingredients:
500 gm aloo (potatoes) -peeled and cut into rounds
Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder
Method:
Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
Remove from kadahi, drain excess oil. Put aside to cool a little.
Once cool, flatten by pressing between palms.
Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot.
4 Responses
March 15th, 2009 at 2:16 pm
Greatings,
Thank you! I would now go on this blog every day!
Thanks
Eremeeff
March 22nd, 2009 at 12:36 am
Greatings,
Amazing! Not clear for me, how offen you updating your food-cook.com.
Thanks
Rufor
March 22nd, 2009 at 12:49 am
the site it updated very few days.
?
i didnt understand if u liked this recipe or didnt understand it
regards
March 22nd, 2009 at 6:23 am
Hi,
Everything dynamic and very positively!
Thank you
Nadine
Leave a Comment