Aloo Paneer Kulcha | Paneer Potato Kulcha On Tava

Ingredients

Wheat flour - 3 cups

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Sugar - 1 tsp

Ajwain/carom seed - 1 tsp

Salt - 1/2 tsp

Yogurt - 3 tbl.sp



For the stuffing

Boiled potato - 5  to 6

Paneer - 100 gm

Ginger - 1 inch piece

Red chilli powder - 1 tsp

Green chilli - 2

Corriander powder - 1 tsp

Roasted cumin powder - 1 tsp

Garam masala - 1/2 tsp

Chaat masala - 1 tsp

Salt as per taste



Black /white sesame seeds

Few chopped corriander leaves

Chopped onion (optional)



Method

First in a bowl take wheat flour. Make a dent in between and add rest of the ingredients.

Mix well and add water and make a soft dough. Cover and let it rest for half an hour.



For the stuffing grate potatoes, paneer and to it add rest of the ingredient and mix it well.



Roll out chapati and make a small ball of the stuffing and place in the centre of the  chapati. Close all the edges  on top sprinkle it with black or white sessame seeds, corriander leaves, onion chopped and then again roll it . Heat pan and cook this kulcha on both the sides. Drizzle little oil or ghee on top and serve hot.

Vada Pav | Batata Vada | Mumbai Street Food

Ingredients
Potato boiled- 4
Ginger crushed - 1 inch piece
Garlic - 4 crushed
Green chilli - 2
Mustar seed - 1 tsp
Black gram dal - 1 tsp
Turmeric powder - 1/4 tsp
Few curry leaves
Few corriander leaves
Salt as per taste
Few ladi pav
Garlic chutney

For the batter
Chickpeas flour - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt as per taste

Method
First boil potatoes and peel the skin.
Heat 2 tsp of oil in a pan and to it add mustard seed and let it splutter. Add urad dal and fry for few seconds. Add ginger and  green chilli and saute for few seconds. Then add few curry leaves and then boiled and mashed potato, turmeric powder, salt and corriander leaves. Mix well and let it cool down.

In another bowl, make a  smooth batter of the ingredients given by adding little water.

Make small round balls of the pototo masala and dip in the batter. Deep fry in oil till golden brown in color. Remove on a tissue paper.

Take ladi pav, open it and spread little garlic chutney inside and place one potato vada and serve.

Potato Pinwheels/Samosa Pinwheel

Ingredients

For the dough

Wheat flour – 1 cup

All purpose flour/maida – ½ cup

Carom seed/ajwain – 1 tsp

Little salt

Oil – 1 tbl.sp

For the stuffing

Boiled potato – 2 grated

Roasted cumin powder – 1 tsp

Chilli powder – 1 tsp

Chaat masala – 2 tsp

Green chilli – 1 chopped

Grated ginger – 1 tsp

Chopped coriander leaves

Method

Make a dough by adding wheat flour, maida, salt, carom seeds and oil. Mix it till it forms bread like consistency. Add water and make a dough. Cover and keep it aside for sometime.

For the stuffing – mix all the ingredients given.

Roll chapatti and spread this stuffing evenly on top of it. Roll it tightly and cut into one inch pieces. Shallow fry in oil till golden brown in color. Serve hot with green chutney or ketchup.

Cheesy Veg Bread Roll

Ingredients
few bread slices
potatoes - 2 big
green peas - 1 cup
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
few chopped corriander leaves
onion - 1 chopped
grated cheese - 2 to 3 tbl.sp

Method
Boil two potatoes and grate it.
Boil green peas and keep aside.
In a bowl take all the ingredients given and mi it well.

Remove the sides of bread slices, dip in water and squeeze out the excess water.
with the help of a rolling pin, flatten it and spread one tbl.sp of this potato mixture.
Roll it tightly. Close the sides properly.

Shallow fry in oil and serve hot with chutney or ketchup.

Aloo Masala

Ingredients
mustard seed  - 1/2 tsp
cumin seed - 1/2 tsp
onion - 1 big chopped
potatoes - 1/2 kg chopped
4 to 5 flakes of garlic crushed
one inch piece ginger crushed
green chilli crushed - 2
few curry leaves
corriander powder - 2 tsp
turmeric powder - 1/2 tsp
pulp of two medium size tomato
yogurt - 1 tbl.sp
red chilli and salt as per taste
corriander leaves for garnishing

Method
Heat two tbl.sp of oil in a pan and  add mustard seeds and cumin seeds. When they splutter add crushed ginger, garlic, green chilli and curry leaves and saute for few seconds.
Add onion and cook till translucent.
Add tomato puree, turmeric powder, salt, red chilli powder, corriander powder, yoghurt and cook for few seconds.
Add potatoes, mix well. Cover and cook till potatoes are done. Garnish with corriander leaves and serve hot with rice or roti.

Corn Kabab

Ingredients
corn kernels - 4 to 5 tbl.sp
boiled potato - 4 to 5
ginger green chilli paste - 1 tsp
red chilli powder - 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
oats - 1/2 cup
juice of half lemon
chopped coriander and mint leaves
salt as per taste

Method
Boiled coarsely corn kernels and mash or grate boiled potatoes.
Mix all the ingredients given above and make small round flat balls and shallow fry in oil.
Sprinkle chaat masala on top and serve hot.

Grilled Lemon Potato

Ingredients
potato - 2 to 3
olive oil - 1 to 2 tsp
chilli powder - 1 to 2 tsp
pepper powder and salt as per taste
half of lemon
chopped corriander leaves

Method
Take a bowl and add sliced potato and all other ingredients. Mix well and let it marinate for an hour or two.
Put it in a aluminium foil and grill it in an oven for 15 to 20 minutes.

Aloo Methi Paratha

Ingredients
wheat flour dough for making paratha

for the stuffing
fenugreek leaves - 1 bunch chopped
potato - 4 medium boiled and mashed
ginger green chilli paste - 1 tsp
cumin seed - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
amchur powder/lemon juice - 1 tsp
salt as per taste

Method
Heat little oil in a pan add cumin seeds, when it splutters add ginger green chilli paste and saute for few seconds. Add chopped fenugreek leaves and mix well and let it cook. when it is cooked add boiled and mashed potato, cumin seed powder, turmeric powder, amchur powder and salt and mix well. Cook for a minute and let it cool down.
Take one small ball of wheat flour dough and roll it into small circle. Place one tablespoon of stuffing in the centre and cover it. Again dust it with little flour and roll it gently.
Heat tava or flat pan. Put some ghee and then this paratha. Cook on a medium flame till done on both the sides. Serve with pickle or yoghurt.

Potato Fritters

Ingredients
grated raw potato - 2 medium size
onion - 1 small
egg - 1
all purpose flour - 2 tbl.sp
few corriander and mint leaves
salt and chilli as per taste

Method
Mix all the ingredients together and take a spoonful and deep fry in hot oil till golden brown in color.
Serve hot with ketchup.

Sweet and Spicy Fried Potatoes

Ingredients

Potatoes – 4 thinly sliced

Corn flour/all purpose flour – 3 tbl.sp

Red chilli powder – ½ tbl.sp

Salt as per taste

Other ingredients

Garlic – 4 crushed

Soya sauce – ¼ tsp

Red chilli sauce – 1 tbl.sp

Honey – 1 tbl.sp

Roasted sesame seed – 1 tsp to sprinkle

Method

First marinate the potatoes with cornflour, red chili powder and salt and leave it aside for half an hour.

Deep fry this in oil and remove.

Heat one tsp of oil in a pan. Add crushed garlic and saute on a high flame for a minute, then add soya sauce, red chilli sauce and honey. Add fried potatoes and mix well. Remove in a serving plate and sprinkle roasted sesame seeds on it.

Spicy Potato

Ingredients
Potatoes - 4 boiled and diced
onion - 2
ginger garlic paste - 1 tsp
green chilli - 3
tomatoes - 3 chopped or pureed
few coriander leaves
salt as per taste

dry roast and make powder of
coriander seeds - 1 tbl.sp
sesame seeds - 1 tbl.sp
cumin seeds - 1 tsp

Method
heat oil in a pan and saute onions till soft. then add ginger garlic paste and green chillli and cook for 2 minutes. when done add tomatoes and cook till it is mashed up.then add corriander powder, boiled potatoes, salt and little water. Mix well and let it cook on a low flame for few minutes.
garnish with corriander leaves and serve hot with rice or roti.

Potato Croquettes Recipe

Ingredients
3 to 4 potatoes boiled and grated
onion - 1
few bread crumbs
few corriander leaves/parsly
salt and pepper as per taste
grated cheese

paste of all purpose flour

Method

In a bowl, mix together potatoes, onion, salt and pepper, bread crumbs, corriander leaves or parsley.
Make small flat round balls and place one tsp of cheese in the centre and again roll it into cylindrical shape.
Dip in all purpose flour paste and roll on bread crumbs. Refrigerate for 3 to 4 hours before you deep fry in oil.
Deep fry till golden brown in color and serve hot with tomato ketchup.

Sweet Potato Cutlet

Ingredients

sweet potato - 4 to 5
potato - 2
onion - 1
ginger green chilli paste - 1 tsp
methi leaves/kasuri methi 
fennel seed - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
sesame seeds - 1 tsp
chaat masala - 1/2 tsp
cornflour - 2 tbl.sp
salt as per taste

Method
combine all the ingredients together and make small tikkis.
shallow fry in oil till golden brown in color.
Sprinkle chaat masala and serve hot with tomato ketchup.

Shahi Aloo

Ingredients

Potato/baby potato - 1/2 kg
bay leaf - 1
cumin seed - 1 tsp
ginger garlic paste - 1 1/2 tsp
yoghurt - 1 cup
red chilli powder - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
corriander leaves for garnishing

make a paste of
14 to 15 cashewnuts
poppy seed - 1 tsp (soak this in water for an hour)

Method
Cut potatoes into desired shape and deep fry in oil and keep aside.
heat a pan, add oil and when hot, add bay leaf and cumin seed.
when the seeds start to splutter, add cashewnut paste and yoghurt and keep on stirring it or else the youghurt will curdle.'
Then add chilli powder, corriander powder, turmeric powder, garam masala and bring it to boi.
when it starts boiling, add fried potatoes and leave it to simmer on a low flame for a minute.
Garnish with corriander leaves and serve hot with naan or roti.

Roasted Potato with Rosemary and Garlic

Ingredients


Potatoes - 4 to 5

garlic flakes - 7

rosemary herbs or fresh rosemary leaves - 1 tbl.sp

olive oil - 1 tbl.sp

salt and pepper as per taste


Method

chop garlic finely.

Make thin long slices of potatoes.

In a bowl, combine together all the ingredients and bake in the oven at 180 degree celcius for half an hour or more till it is completely cooked and has become soft.  Serve hot.

Potato Basked with Aloo Chaat

Ingredients

Grated potatoes – 4

Cornflour – 2 tbl.sp

Salt – ½ tsp

For making
aloo chaat

Boiled and chopped potato – 2

Tomato – 2 chopped

Sweet chutney

Green chutney

Chaat masala

Nylon sev for garnishing

Method

Grate potato, soak in cold water for few minutes so that
it does not get discolored. Then remove and drain the water and wash it with
cold water so that all the startch is removed. Dry it with a tissue paper and
then add salt and cornflour to it,

Take two strainer. Place this grated potato in one
strainer and close it with other so that it forms like a basket. Deep fry in
hot oil,

Add any stuffing of your choice. Here I have put aloo
chaat. For that first put green and sweet chutney, then chopped potato, chopped
tomato and then again green and sweet chutney, sprinkle chaat masala on top and
then garnish with nylone sev and serve.

Potato Cheese Sandwich

Ingredients

Potato – 3 boiled and mashed

Garlic flakes – 3

Green chilli – 2

Few coriander leaves

Cheese

Salt as per taste

Few bread slices

Method

Heat oil in a pan and sauté crushed
garlic till the raw smell goes and then add green chilli and fry for a minute.

Add boiled and mashed
potato, cook for a minute, remove in a bowl.

To this add cheese, coriander
leaves and salt as per taste.

Take bread slices, spread
this potato cheese stuffing and cover it with another bread,  put
little butter on the top of the bread slices and toast it on a pan till
golden brown in color. Serve hot.

You can spread little tomato
ketchup on the bread  and then  place the stuffing, this also taste good.

Aloo 65

sIngredients

Potatoes – 5

Corn flour – 1 to 2 tbl.sp

All purpose flour – ¼ cup

Ginger garlic paste – 1 tbl.sp

Chilli powder – 1 tbl.p

Pinch of food color

Pinch of ajinomoto

Lemon juice – 2 tsp

Coriander leaves

Salt as per taste

For tampering

Garlic flakes 3 to 4

Whole red chilli – 4 to 5

Few curry leaves

Green Peas Potato Cutlet

Ingredients

Potato – 1 cup

Green peas – ½ cup

Onion - 1

Ginger – 1 inch piece

Green chillies – 2 chopped or as per taste

Corn flour – 2 tbl.sp

Oats/bread crumbs

Lemon juice – 1 tsp

Salt as per taste

Coriander leaves – ¼ cup

Method

Combine together all the ingredients except cornflour and oats.

Make small flat round balls.

Make a thick paste of cornflour by adding little water.

Dip this balls in the corn flour paste and roll on oats or bread crumbs.

Shallow fry or deep fry in oil and serve hot with chutney or ketchup.

Aloo Sandwich

Ingredients

Few bread slices

Potato - 3

Onion – 1 chopped

Mayonnaise – 1 cup

Paste of coriander – 2 to 3 tsp

Cornflour – 1 tbl.sp

Chaat masala

Salt  and pepper as per taste

Method

Take a bowl, combine together mashed potato, onion, corn flour, pepper and salt. Make small flat round balls and shallow fry in oil.

In another bowl, mix together mayonnaise  and coriander paste.

Take bread slices, spread this mayonnaise on it, sprinkle little chaat masala on it and then keep this tikki and cover with another bread slices. Cut into triangle shape and serve.