Quick and Easy Potato Snacks for Monsoon, which you can store for future use fresh in air tight container.
Potato Sev Recipe: https://tinyurl.com/y9p2mjjv
Aloo Murmure Recipe: https://tinyurl.com/y9sp8jzk
Aloo murmure :
2 big potatoes
Salt to taste
15-20 curry leaves
Peanuts ¼ cup
1 tsp Pepper powder
Oil for deep frying
Wash and peel potatoes. Grate them into thin sticks. Wash under running tap water for 2-3 times. Now, soak grated potatoes in cold water for 5 mins. Drain the water completely. Spread them on a clean kitchen cloth to absorb water. Once the moisture is completely absorbed, transfer those strips to a plate.
Heat oil for deep frying in a kadhai. Keep it at low-medium flame. Once oil is hot, drop few strips of potatoes in oil and fry till it turns crispy. Remove from the oil and proceed with the next batch of potato strips. Drain the excess oil from fried potato strips with the help of absorbent tissue paper. In the same oil, fry curry leaves and peanuts
Mix curry leaves with fried potato strips. Sprinkle salt and pepper powder. Mix everything well. Serve Jhure-jhure Aloo Bhaja with a cup of tea / coffee.
Don’t skip soaking in cold water
After draining from cold water, don’t allow it in air to get dry
Chickpea flour/ besan – 1 cup, heaped
Rice flour – ¼ cup
Potato – 1, large
Red chili powder – 1 tsp
Black pepper powder – 1 tsp
Turmeric – ½ tsp
Oil – to deep fry
Salt – as needed
Chaat masala – to sprinkle
First, grind boiled potato to a paste.
In a mixing bowl, add besan, rice flour, pepper powder, turmeric, red chilli powder and mix well. Add the ground paste and make a smooth non sticky dough. Grease hands well with oil if too sticky.
Take murukku press with sev/ omapodi plate and grease the inside well with oil. Fill with the prepared dough.
Heat enough oil in a kadai. Once hot, put the flame to medium and immediately squeeze a layer, spread in the oil. Do not layer more than one as it will not turn crispy. Once bubble reduces, flip and cook for ½ minute.
Drain over paper towel. Repeat to finish the dough.
you can add mint leaves if you want.
Add water carefully while grinding. If you add more, then dough will be sticky.
If the dough is too sticky, add more besan and rice flour. And if too dry, sprinkle with water.
Greasing the sides makes it easy to squeeze.
Make sure to squeeze the sev in enough oil, otherwise, it will get browned.
when making in large quantities, top with oil when oil level decreases.
Do not layer more than one in the oil while squeezing.
Cook in medium flame, then again heat oil in high before squeezing next batch. Regulate heat throughout.
Please watch: “Louki Kofta Curry Recipe | Bottle Gouard Kofta Curry Recipe | Ghiya ke Kofte”