Photo credit: Unfeignedly_sindhi/Instagram
Having grown up in a Sindhi home, aloo tuk has been a Sunday afternoon staple. Crispy on the outside, soft on the inside, coated in tangy dry masala – it doesn’t get any better than this.
- 3-4 medium potatoes, cut into wedges
- Oil for frying
- 1 tsp Degi red chilli powder
- 1/2 tsp dried mango powder
- 1/4 tsp black salt
- 1/2 tsp coriander powder
- Deep fry the potato wedges in medium hot oil until soft and light golden.
- Remove on an absorbent paper and let them cool a little.
- With your palm, lightly press the potato wedges, and flatten them slightly.
- Once all done, keep in the fridge for five to ten minutes.
- After that, fry them a second time in hot oil until golden brown and crispy.
- Remove on an absorbent paper and keep aside for five to six minutes.
- Fry it a third time in super hot oil until golden and super crispy.
- In a hot pan, add the fried potatoes and all the masalas, and toss it well, making sure that all the potatoes are coated, and sauté for a minute on medium heat.
- Remove and serve hot, and garnish with coriander leaves.
Photo credit: Ticklingpalates.com
If inhaling green chillies with your meal is how you roll, this spicy potato recipe is perfect to satisfy your mirchi metre.
Sambal, the hero of this dish, is a chilli sauce that is a popular condiment in Indonesia, Singapore, Philippines, Sri Lanka and even the Netherlands.
- 250 gms baby potatoes or regular potatoes cut into thick, even slices
- 6 to 7 dried red chillies, whole
- 5 sambar onions (shallots)
- 5 garlic pods
- 2 tsp white vinegar
- Salt as per taste
- 2 tbsp oil
- Heat one-fourth of a cup of water and soak the red chilies in it for half an hour.
- Pressure cook baby potatoes, peel the skins off and keep aside.
- Grind soaked red chilies, sambar onion, garlic pods, white vinegar and salt together to form a smooth paste. Do not add water while grinding.
- Heat two teaspoons of oil in a shallow frying pan. Add the peeled baby potatoes and sauté over low flame for two minutes.
- Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around
- Add the ground paste to the potatoes and gently mix well with a fork.
- Cook over low flame, tossing and shaking the pan frequently, while adding the remaining oil from time to time for the ground paste to get cooked.
- After 10 to 15 minutes of cooking, the raw smell from the paste would have gone and it would have coated the potatoes well.
- Remove from fire and serve hot with steaming rice or noodles.
Photo credit: Cooks_hideout/Instagram
Add this to your list of vegan potato recipes. These pancakes are crisp on the outside, and gooey on the inside.
- 400 gms potatoes
- 1 small onion
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper powder
- 1/2 tsp red chilli flakes
- 1 tbsp cilantro or chives (optional)
- 1/5 cup vegetable oil
- Sour cream to serve
- 1/4 cup almond milk
- 1 tbsp corn flour
- Using a box grater, grate the potatoes and squeeze them dry using a kitchen towel. Squeeze out as much water as possible.
- In a mixing bowl, combine these potatoes with chopped onion, flour, seasonings and mix. You can add in a little bit of milk or if you are keeping it vegan then, any vegan milk is good. Just a couple of tablespoons is enough.
- In a skillet heat oil and with a scoop or measuring cup, scoop out one fourth of a cup of the mixture and flatten it uniformly onto the skillet.
- Reduce the heat slightly so the potatoes are cooked inside as well.
- After two minutes, increase the heat to make them crisp.
Photo credit: Maayeka.com
One of those potato recipes that is a treat for achaar addicts.
The hero ingredient of this dish is timur – a spice found in Nepal, which has a characteristic kick to it. If you can’t get your hands on timur, swap it with Sichuan pepper.
- 700 gms potatoes
- 1/3 cup white sesame seeds
- 1/2 cup mustard oil
- 1 tbsp ginger, finely chopped
- A pinch of fenugreek seeds (methidana)
- 1 1/2 tbsp red chilli powder
- 3/4 tsp turmeric powder
- 1/2 tsp timur (can be substituted with Sichuan pepper)
- 4 tbsp lemon juice
- 2/3 cup water
- 1 tbsp salt
- 5 green chillies
- 1/2 cup fresh coriander
- 1/4 tsp asafoetida (hing)
- Dry roast sesame seeds till they turn light golden and then let them come to room temperature and grind to make powder.
- Boil the potatoes, peel, and cut into medium-sized cubes.
- Wash, slit, and chop green chillies into big pieces.
- Grind or pound Timur to make a fine powder.
- Take a big bowl and add the cubed potatoes, sesame seed powder, green chilies, salt, chilli powder, Timur and mix well.
- Heat mustard oil in a pan and add the fenugreek seeds till they turn dark brown, switch off the flame and add asafoetida and ginger, stir for a minute.
- Now pour this hot oil over the potato mix and stir properly.
- Now add water, lemon juice, and chopped fresh coriander and mix well.
- Cover the pan and let it soak all the flavours for half an hour to one hour, then serve as a salad or pickle.
- If refrigerated, it stays well for about a month but keep stirring and mixing it every two to three days.
Photo credit: Sugarspunrun.com
Potato candy by Sugarspunrun.com
If you are the kind of absurd human, who has leftover mashed potatoes in the fridge (What do you mean you were too full for mashed potatoes, Sheetal?), here’s a fun kitchen experiment.
Just like you thought eating french fries dipped in vanilla ice cream was absurd until you tried it, non-savoury potato recipes make for one such milestone – once you dare to try it, there is no going back.
- ½ cup mashed potatoes, plain and unsalted
- ½ cup salted butter, softened
- 6 to 7 cups powdered sugar, plus additional for dusting
- 2 tsp vanilla extract
- Creamy peanut butter for filling
- Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
- Add remaining sugar, one cup at a time and keep stirring until combined. Once you’ve added six cups of powdered sugar, check the consistency. If the dough is not mouldable in your hands and can’t be rolled into a ball, continue to add sugar until it is firm.
- Stir in vanilla extract.
- Refrigerate for at least one hour (if you chill longer it may become too firm and will just need to sit at room temperature for 10 to 15 minutes until it is pliable).
- Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about one-fourth of an inch thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
- Once dough has been rolled into a rectangle, evenly spread peanut butter on it, leaving a small amount of space peanut butter-free around the edges.
- Starting with the longer side of your rectangle, gently but tightly roll into a log.
- Use a knife to slice into pieces about one-fourth to half an inch thick.
- Repeat the same with the remaining dough, and serve.
- Store leftover candy in an airtight container in the refrigerator for up to a week.
Photo credit: Diyncrafts.com
Potato pierogi are the door ke rishtedaar of our beloved momos. Assembling the dumpling can be challenging for beginners, and you might need some practice to perfect it.
But well, on the up side, food tastes so much better if you’re knackered.
- 1 ½ cups flour
- 2 eggs
- 3 tbsp sour cream
- 1 tsp salt
- Cold milk, if needed
- 2 cups mashed potatoes
- 3 tbsp scallions, sliced
- 1 cup cheese blend, shredded
- Combine flour and salt together, add eggs and sour cream and stir to combine. The dough should be nice and soft. Add more milk if needed.
- Cover the dough with plastic and set aside for 30 minutes.
- Meanwhile make a simple potato filling by combining mashed potatoes with scallions and cheese.
- Roll out the rested dough and cut out circles using a drinking glass or a pastry cutter.
- Place some filling in the middle, brush the edges with a little bit of water and form a half-moon shaped pierogi. Secure by pressing the fork down on edges.
- Boil a large pot of salted water, put pierogi in and cook until floats. Remove into a pan with some oil or butter in it. Cook until golden and serve with some sour cream.
Photo credit: Food.ndtv.com
Take your favourite Indian dessert, but make it aloo. This could easily fall under the list of absurd potato recipes, but wait till the ghee melts in your mouth.
The fragrance will teleport you to winter vacations spent at nani’s home, and the taste will leave you feeling oh-so-satisfied, and all set for a nap.
- 3 large potatoes, boiled
- 1 tbsp ghee
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 tbsp cashews, chopped and lightly roasted
- 1/4 tbsp almonds, flaked or chopped
- A pinch of cardamom powder
- 1/2 tbsp raisins
- Boil the potatoes and peel off the skin. The, mash it with your hands.
- In a pan, pour some ghee and let it heat. Then add the mashed potatoes and let it roast for 1-2 minutes
- Add milk, sugar and raisins to the potatoes and mix them well.
- Cook for another eight to 10 minutes, and stir frequently.
- Add cardamom and stir.
- Garnish with flaked almonds and cashews. Serve hot.