How to make Madras Potato Chips -
Potato chips in Madras style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Salt (नमक)
Cuisine : Kerala
Course : Snacks and Starters
For more recipes related to Madras Potato Chips checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Tuna Fish Cakes Schezwan Tandoori Chicken- Poached Egg Tuna Burger-Cook Smart Almond Pesto Puffs
Madras Potato Chips Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Madras Potato Chips Recipe
Potatoes peeled 4 large
Salt to taste
Turmeric powder 1/2 teaspoon
Ginger roughly chopped 1 inch piece
Garlic peeled 4-5 cloves
Curry leaves 16-20
Red chilli powder 1 tablespoon
Coriander powder 1 1/2 teaspoons
Rice flour 2 tablespoons
Oil 4 tablespoons
Method
Step 1
Cut potatoes into half-inch thick slices. Keep soaked in water to prevent discolouration. Boil sufficient water with salt and a pinch of turmeric, add potato slices and cook on high heat for two to three minutes. Drain the parboiled potatoes immediately and spread out the slices to cool.
Step 2
Grind ginger and garlic with curry leaves to a smooth paste. Mix in red chilli powder, remaining turmeric powder, coriander powder, rice flour and salt with four-tablespoons oil. Apply this paste evenly on the parboiled potato slices and leave aside for ten minutes. Heat sufficient oil in a pan and shallow fry potato slices in small batches, without overcrowding the pan.
Step 3
Turn over potato slices a couple of times and cook till crisp and completely cooked. Drain well on an absorbent kitchen paper and serve hot.
Nutrition Info
Calories : 1090 Kcal
Carbohydrates : 124.2 gm
Protein : 9.9 gm
Fat : 61.8 gm
Other : 12.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
