“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Salty and hot potato chips
Published On: 16 Aug 2002
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
Bengali: Laban / Noone
Cut the potatoes into thin long pieces.
Add salt and soak in water for 10 minutes.
Dry it on a large sheet of paper.
Once it is dried, deep fry in oil until it turns crisp.
Add red chilly powder and mix well.
:-Store in an air tight container.
:-The same procedure can be used with potatoes sliced using a chips slicer.
heh heh thnks this helped fr my project
It was realy good. i put the cut potatoes in boiling water and then fried..
after cutting just put potatoes n boiling water for few min.
well about this recipie..i loved this recipie cuz i m a fan of potatoes.its 2 kewl n very easy 2 make..
Itried diff methods 4 crispier chips in vain.....bt ths s gud
i have been trying this out since long time but every time my fry goes brown and bitter. thanks for the tips. i will try this week and teach my wife also. she loves french fires.
check this out-for french fries-cut potatoes-dry the pieces on tissue paper thoroughly-sprinkle cornflour till reasonably well coated-deep fry in hot oil, but at reduced flame.
thanks for the idea of mixing lemon to not to get then brown. anyways good one!!
Potato`s should be cut in 15mm square lengths. no need to soak them, no need to do anything except salt them, Heat the oil to 190 degC and lower the chips into the oil. When they begin to turn brown lift the basket and reduce the heat to around 160- 170degC wait a while for the heat to adjust then lower the basket, cook. The initial cooking should prevent the oil from soaking the chips.after around 5 minutes test the chips for softness, if soft turn heat back to 190 degC until browned to your taste. Traditionally only salt and malt vinegar is added, but please try anything you like. I find that the addition of chilli in any quantity spoils the subtle flavours of the dish you are eating.
Just parboil the potatoes after cutting,otherwise the potato will not get cooked inside.
Its a good one. U could add lemon juice from one lemon to the salt water and then soak the potatoes in that for 10 mins. This will prevent the chips from becoming brown when frying.
Good one very tasty & also easy to make.
Vegetable in curd...
Achappam/Rosette Cookies is a very popular and traditional K...
Do you need a different snack for the evening time or need a...
“Beetroot Cutlet”,is a delicious, colorful and healthy snac...
Nippattu is a delicious snack that can be enjoyed with coffe...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements