Prep and Cooking Time: 60 min.
Ingredients:
2 kg Potatoes
½ cup Red Peanuts
½ cup Cashew Nuts
½ cup Icing Sugar
1½ tsp Black Pepper
¾ tsp Salt
½ tbsp Green Chilli Paste
1 tsp Cumin Seeds
1 tsp Oil
½ tsp Ghee (Clarified Butter)
Oil for Deep Fry
Method:
Peel the potatoes and grate on the thick side of the grater. Wash them with enough water to remove the starch.
Spread it on a kitchen towel, and pat dry the grated potatoes
Mix the icing sugar, black pepper and salt in a small bowl, and set the spice powder aside.
Heat oil in a deep pan. Once hot, add the grated potatoes and fry on high flame for 2 minutes, then lower the flame and fry until they become crispy.
Drain the fried potatoes on a paper napkin, sprinkle the spice powder over the crisps and mix well.
Repeat the process and fry in batches.
Fry the peanuts on low heat until crisp. Drain on a paper napkin and sprinkle with the spice powder. Do the same with the cashew nuts.
Fry cashews on low heat until golden and then drain
In a small pan, heat the oil and ghee on low heat, add the green chilli paste, cook until golden brown, then add the cumin seeds and saute for a minute.
Mix the crisps, peanuts and cashew nuts. Sprinkle the spice over the fried crisps and mix well. Store in an airtight tin.
Serve with farali kadhi or on its own with yoghurt.
コメント