Best Mashed potato recipe
Look at how crispy these have turned out! They're just like the ones you get in the market, aren't they?
Today, we're going to make potato tikka. It's a very good recipe. Our
potato tikka turns out very crispy, and the flavor, that is, the taste of the potatoes, is fully there. Why? Because we won't be adding too much of anything. What usually happens in many recipes? They add a lot of bread crumbs or flour like maida or cornflour. What does that do? It changes the flavor too. The taste of the potato gets lost. Plus, it becomes heavy. This recipe is very good, I'll show you. It's very enjoyable and will turn out just like the ones you get in the market. Let's get started!
Brothers, let's start the recipe. First of all, I've taken a bowl here.
I'll add it here. There are six boiled potatoes here, which I had boiled about four to five hours ago. Then, I cooled them down and peeled them. So, they're peeled and cold. Remember, we need to use cold potatoes.
On top of these
cold potatoes, we'll add finely chopped fresh mint leaves for a great flavor. In the recipe, you can also use coriander if you prefer. If you like, I'll also add a little chopped green chili on top. I had two green chilies, which I've finely chopped.
Now we'll sprinkle chili flakes on top. Here, I have finely ground red chili flakes. If you prefer, you can also use red chili powder. After chili flakes, I'll add
black salt. Black salt adds a great flavor. After black salt, we'll add regular salt. I used about one teaspoon of regular salt and half a teaspoon of black salt.
Now, we'll add a little bit of lemon juice. Lemon juice adds a great flavor. I've added approximately half a
teaspoon of lemon juice. After adding lemon juice, we'll add the main ingredient of the recipe, which will make our tikka very crispy. Or do you have rice flour with you? Yes, I do.
I ground the rice in a mixer. In just one and a half minutes, it turned into a very fine powder. The rice flour is completely ready. We'll add it gradually to the potatoes and then mix it well. Finally, I'm adding it.
We'll start by adding three to four tablespoons of it and mix it well. If you want, you can also use semolina. Just grind it once in the mixer and then use it. Yes, using breadcrumbs or cornflour or all-purpose flour doesn't result in such good tikis; they often become too heavy. Rice flour gives a nice, light flavor to the potatoes and also makes them crispy. It's a very good recipe indeed!
Looks like it's already similar to flour. Our potato mixture is completely ready. If we need to add more rice flour, we'll do it gradually. Now, let's set it aside to rest for about
10-15 minutes.
Our potato mixture has rested and looks great. Now, let's divide it, meaning let's form small pieces out of it.
I'm making 11 tikis today, but you can make 12, 10, or even 15 if you like. It's up to you, you can adjust the quantity according to your preference. And yes, today I'm not adding any filling to them. I'm making plain ones. But if you want, you can add lentil or pea filling, it's all up to you since we're making them at home, right?
Now see how to make tikkis.
Place it between both hands and rotate it in a circular motion, then press it once, just like that I'll make all the potato tikkis.
Look at this, all 11 potato tikkis are ready. Now, if we fry them, we can either heat the kadhai (wok) or heat the frying pan. I have a frying pan, so you can fry them in it.
I'm thinking of shallow frying them, meaning cooking them in less oil. So, I've heated the frying pan and added a little oil. I can't say exactly how much oil I've added here, but you can see that I've added oil to the frying pan. After heating it, you can test it.
If you put a small piece in and it starts bubbling like this, then it's ready.
Now we'll place the potato tikka in and cook it on low flame so that it cooks thoroughly inside. Remember, since we've used rice flour, it doesn't need deep frying. Cook it on low flame so that it cooks all the way through. It might take some time to learn, but once you get it right, it'll be delicious and crispy all the way through.
Then cook it on low flame until it browns nicely underneath. You can see it's nicely browned at the bottom now. I've flipped it with this spatula, and look at that
beautiful color! We'll learn the same on the other side as well. Cooking on low flame has given it a nice color on both sides.
You can see, I flip it back for another minute to cook the other side. The potato tikka is ready. I'll just take it out now, and you can place it on any plate. You can also place it in a napkin if you prefer, but it might become slightly softer due to the steam, so placing it directly on the plate would be better.
Absolutely ready! You can serve the
potato tikka now.
You can eat it with chutney.
