The Weekend Platter 🍽️ Two Irresistible Potato Delights
- Bilkul Online | Sunday Special
- By Sudha Amin
Crispy Chilli Potatoes
A crunchy Indo-Chinese favourite with a spicy, tangy twist.
Preparation time: 15 minutes Cooking time: 25 minutes Serves: 3–4
Ingredients
-
3 medium potatoes
-
3 tbsp cornflour
-
2 tbsp rice flour
-
1 tbsp finely chopped garlic
-
1 small capsicum, sliced
-
1 tbsp tomato ketchup
-
1 tsp red chilli sauce
-
1 tsp soy sauce
-
1 tbsp honey (optional)
-
Oil for frying
-
Spring onions and sesame seeds for garnish
-
Salt and pepper to taste
Method
-
Peel the potatoes and cut them into thin fingers. Wash, drain and pat them dry.
-
Coat the potato fingers with cornflour, rice flour, salt and pepper.
-
Deep-fry in hot oil until golden and crispy. Drain on paper towels.
-
Heat a tablespoon of oil in a pan. Sauté the garlic and capsicum for a minute.
-
Add tomato ketchup, chilli sauce, soy sauce and honey. Mix well.
-
Toss the crispy potatoes in the sauce until evenly coated.
-
Garnish with spring onions and sesame seeds. Serve immediately.
Chef’s tip: For extra crunch, fry the potatoes twice—once until nearly cooked and again just before tossing them in the sauce.
Spicy Aloo Tandoori Tikka
A flavourful Indian starter featuring tender potatoes coated in a spiced yoghurt marinade.
Preparation time: 15 minutes Marination time: 20 minutes Cooking time: 20–25 minutes Serves: 3–4
Ingredients
-
500 g baby potatoes
-
½ cup thick yoghurt
-
1 tbsp gram flour (besan)
-
1 tbsp ginger-garlic paste
-
1 tsp Kashmiri red chilli powder
-
½ tsp turmeric powder
-
1 tsp coriander powder
-
½ tsp garam masala
-
1 tsp chaat masala
-
1 tbsp lemon juice
-
1 tbsp oil
-
Salt to taste
-
Fresh coriander and mint chutney for serving
Method
-
Boil the baby potatoes until just tender. Drain, peel if desired, and prick them lightly with a fork.
-
In a bowl, combine yoghurt, gram flour, ginger-garlic paste, all the spices, lemon juice, oil and salt.
-
Add the potatoes and coat them thoroughly with the marinade. Leave for 20 minutes.
-
Preheat the oven to 200°C.
-
Arrange the potatoes on a lightly greased baking tray and roast for 20–25 minutes, turning halfway through, until golden and slightly charred.
-
Garnish with fresh coriander and serve hot with mint chutney and lemon wedges.
Chef’s tip: For a smoky flavour, finish the roasted potatoes on a hot grill pan for 2–3 minutes.
Serving suggestion for Weekend Platter: Serve the crispy chilli potatoes with a spicy dip and the aloo tikka with mint chutney. Together, they offer a delicious combination of Indo-Chinese crunch and traditional Indian spices.
- You can also send a maximum of two recipes, subject to editorial approval. They have to be original and accompanied with images if possible. Send at editorbilkul@gmail.com
- We seek Sponsors for this column. Please connect with us at infobilkul@gmail.com
- Happy Cooking!
