There are some days when you crave for a spicy side dish with dinner or a late evening snack. Potatoes come for a quick rescue at this time and spicy Potato Tornado is one dish I swear by! They taste amazing with a variety of dips, but Mint dip works wonders like no other. I agree its a bit tricky to start with cutting the spiral Potato but just like with everything else, you get better with a little practice and it ends up looking way too easy in the end. You can bake these as well, however I prefer frying it to retain the crispiness. I do make it a point to however, dab the extra oil which makes it taste truly appetizing!
Spicy Potato Tornado
Recipe by Gunjan SawhneyCourse: SnacksCuisine: IndianDifficulty: Medium
5 large Potatoes
1/2 cup Water
1/4 cup All purpose Flour
1/4 cup Corn Flour
1 tsp Chaat masala
1 1/2 tsp Red chilli powder
1 tsp salt
Wash the potatoes with water.
Use metal tongs or wooden skewers to pierce through the potatoes gently. Cover the skewers or tongs in a little to ensure the process is easy.
Use a sharp knife to cut the potato into a spiral shape with each curve edge having a width of a 5 rupee coin roughly for an estimate. Repeat this process for all potatoes.
Now, gently loosen up the spirals of each potato to make sure there is a gap between the slices.
Soak them in water to ensure they don’t turn black while you proceed to making the marination.
Take a large bowl and add all purpose flour, corn flour, chaat masala, red chilli powder, salt and water in it. Mix it well to ensure no lumps are to be seen.
Now dip each potato in it and ensure all of its edges are coated well with the marination mixture.
Let them rest for 5-10 minutes until you keep the oil for heating in a thick bottomed pan.
When the oil is hot, fry the potatoes until they turn crispy brown in color from all sides.
Transfer them to a plate and dab the excess oil using a tissue.
Garnish witth chopped Coriander, cottage cheese and serve hot with a dip of your choice!