Batatavadapotatoballsinagramflourcrust Recipes

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

Steps:

• Boil the potatoes mash them.
• add the ginger garlic, tumeric powder and cilantro and salt.
• Heat 3 tsp on oil in a saucepan.
• add the mustard seeds and wait for them to crackle (burst) then add the asefetida.
• Pour the oil over the potatoes.
• and mix it in well till blended.
• Mix all the ingredients with the water.
• divide the potato mix into 16 balls.
• Heat the oil.
• Dip the potatoes into the batter.
• The batter should be thick enough to coat the potatoes nicely but not too thick.
• Place the coated potatoes balls in the hot oil.
• Fry till done (the coating will be a golden color with a reddish tinge).
• Enjoy.

Steps:

• Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
• Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Steps:

• Cook the potatoes until tender, peel and mash (do not need to mash it completely).
• Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
• Add the green chillies, garlic and ginger and the spice powders.
• Do not let the powders burn.
• Add this to the mashed potatoes.
• Squeeze lime and add the cilantro leaves.
• Mix well.
• Make a thinnish batter out of the chick pea flour and all the other ingredients.
• Divide the potato mixture into equal sized portions, approximately the size of a small orange.
• Dip each ball in the batter and deep fry until golden brown in colour.
• Serve hot with a chutney.