Potato Kurkure

The world's favourite vegetable in a crunchy form.Potatoes sliced thinly and cut into strips,coated with spiced flour and fried in oil...potato kurkure.

Prep Time:10 m     Cook Time:15 m

Servings:3

Ingredients

Potato                    - 1(large sized)

Gram Flour            - 4 tblsp

Rice Flour              - 2 tblsp

Red Chilli Powder  - 1/2 tsp

Asafoetida             - 1/4 tsp

Salt                       - to taste

Curry Leaves         - a sprig

Oil                        - to deep fry

Method

• Wash and peel the potato.Slice them as thinly as possible with a knife.Then cut them into strips.
     
• Meanwhile mix gram flour,rice flour,asafoetida,salt and red chilli powder.Add the potato strips and toss them well so that the flour coats on the potato strips.The moisture in the potato is  well enough to coat them.If necessary sprinkle water.
                          
     
• Heat oil in a kadai and fry the potato strips until they are golden brown or when they make a rattling sound.Lastly fry curry leaves and store in an airtight container.
                                    
     

Little Words

• Cutting them as thinly as possible makes them more crunchy.
• Sprinkle little water if necessary.
• A yummy snack for teatime.

Urulaikizhangu Bonda

Prep Time:20 m      Cook Time:30 m

Makes:15 - 20

Ingredients

Potato                   - 4

Onion                   - 1

Green Chilli         - 3

Curry Leaves       - 2 sprigs

Coriander Leaves - 2 tblsp

Mustard Seeds     - to splutter

Amchur powder   - 1/4 tsp(optional)

Garam Masala      - 1/4 tsp

Salt                       - to taste
Turmeric Powder - 1/4 tsp
Oil                        - to deep fry
For the outer covering
Gram Flour     - 1 cup
Salt                  - to taste
Chilli Powder  - 1/4 tsp
Bicarb of soda - a pinch

Method

• Boil and mash the potatoes.Prepare the batter for the outer covering.
     
• Heat two teaspoons of oil,splutter mustard seeds,add curry leaves,green chilli,onion and saute well.Add turmeric powder,mashed potato,amchur powder,garam masala ,coriander leaves and mix them well.Let this cool slightly and make small balls.Meanwhile heat oil to deep fry.
                                  
                           
     
• Dip the balls one by one in the batter and fry them in hot oil till golden colour and serve with any desired side dish.
                                             
     

Little Words

• For kids green chilli can be avoided.
• The last picture is plain mashed potato coated in the batter and deep fried.
• A perfect teatime snack and divine on a rainy day.
• If you have mashed potato this snack could be made in a jiffy.