2 Wonderful Potato Snacks Recipes | Easy Snacks to make at home | Evening Snacks | Potato Recipes

👩‍🍳 만드는 방법 40

1. 1Take maida, salt, ajwain in a large bowl and mix well.
2. 2Add oil and mix to make sure the mixture has crumbly texture and hold-able consistency.
3. 3Gradually add water and mix the dough.
4. 4Knead the dough ball for 3-4 mins to make sure it is soft.
5. 5Cover it with a cloth and let it rest for 30 mins.
6. 6Wash the potatoes and cut them into halves.
7. 7Add them to a pressure cooker along with some salt and water.
8. 8Cook the potatoes till 3-4 whistles to make sure they are soft.
9. 9Peel off the skin and chop them roughly. Keep them aside.
10. 10Put oil in a pan and add the cumin seeds. Saute.
11. 11Add the chopped onions and fry until they are transparent.
12. 12Add ginger paste, mix and add capsicum, carrot, beans. Mix and saute for 5 mins.
13. 13To this, add turmeric powder, red chili powder, cumin powder, chaat masala powder, garam masala powder, salt and mix well.
14. 14Add the boiled potatoes, mix with the masala and mash the potatoes.
15. 15Add a little water to keep the masala going. Add more water if required to makes sure the masala is soft.
16. 16Lastly, add the chopped coriander and mix. Check for seasoning and add salt if only required.
17. 17Filling is ready, turn off the stove and keep it aside.
18. 18Mix maida and water in a bowl to make a thick paste for sealing the samosas.
19. 19Divide the well rested dough into equal sized small portions.
20. 20Place each ball on the rolling surface and roll them out evenly and a little vertically.
21. 21Divide the rolled out dough into half and fold it as shown in the video.
22. 22Apply the maida paste and fold the other half of the dough and press it to form a cone.
23. 23Put the filling inside the cone and apply some maida paste around the opening.
24. 24Gently press both the ends of the opening and seal the samosas.
25. 25Prepare all the samosas in a similar way and keep them aside.
26. 26Pour oil for deep frying in a kadai.
27. 27Drop in the prepared dough samosas gently and fry them on a low flame for about 20-25 mins per a batch.
28. 28Once the samosas turn golden brown on all sides, take them out into a kitchen towel to absorb the excess oil.
29. 29Mini Samosas are ready to be served hot with mint chutney or tomato ketchup and some piping hot chai or coffee by the side.
30. 30Grate the cooked potatoes into a bowl.
31. 31To it, add the grated garlic, salt, pepper, chili flakes, Italian seasoning, green chili, coriander leaves, maida, corn flour, bread crumbs and mix well.
32. 32Refrigerate this mixture for 1 hour.
33. 33In a small bowl, mix corn flour, maida and water. Keep this slurry aside.
34. 34Apply oil to the palms and take the potato mixture to roll into desired shapes.
35. 35Keep the prepared cutlets aside in a plate.
36. 36Take each cutlet and dip into the corn flour slurry first, then coat with the bread crumbs.
37. 37Heat a kadai with oil and gently drop the cutlets in.
38. 38Fry them on medium heat until they turn golden brown in colour.
39. 39Remove from the pan and place them on a plate.
40. 40Spicy garlic potato bites are ready to be served hot with tomato ketchup or spicy mayo by the side.

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