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Saturday, June 26, 2010

Bakery Style Potato Chips | ಬೇಕರಿ ಶೈಲಿಯ ಬಟಾಟೆ (ಆಲೂಗಡ್ಡೆ) ಚಿಪ್ಸ್

Thin & crispy deep fried slices of Potato

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Plain Chips  |  ಸಾದಾ ಚಿಪ್ಸ್:
2 KGs Potato |  ಬಟಾಟೆ (ಆಲೂಗಡ್ಡೆ)
Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ
3 - 4 Tbs Salt Water  |  ಉಪ್ಪು ನೀರು

Masala (Spicy) Chips | ಮಸಾಲೆ (ಖಾರ) ಚಿಪ್ಸ್: 
1 tsp Pav Bhaji Masala  |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲಾ ಹುಡಿ 
2 tsp Red Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
3/4 - 1 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ
Big pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು
1/3 - 1/2 tsp Garam Masala  |  ಗರಂ ಮಸಾಲಾ
1/2 tsp Salt  |  ಉಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Peel the potatoes and put it in water for about 2-3 hrs. Remove the potatoes required to put it in one batch from water and rub it in clean cotton cloth and remove the water content.

Slice it into thin pieces using Chips Grater or Knife.

Put 1 tsp salt and 3 Tbs water in a bowl. Mix it well and keep aside.

Keep oil in a thick bottomed vessel and heat. Once the oil is hot, put the sliced potatoes to hot oil. 

Fry them in medium high flame until they are half cooked. Add around 1 tsp prepared salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content.

For spicy chips: After removing the chips from hot oil, add required amount of spice mix(Chilly powder, Asafoetida, Chat Masala, Pav Bhaji Masala, Garam Masala, Salt) and toss them well. 

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

 Tips (ಸಲಹೆ): 
 * Keep the oil in medium flame while putting the Potato slices because oil may overflow if it is very hot
 * All the varieties of Potatoes may not be suitable for chips. Some will turn brown in color & will not be crispy
 * To get crunchy chips, the slices should be properly immersed in oil & deep fried in medium flame with frequent stirring
 * Don't keep the Potato slices for longer time, it will decolor
 * ಬಟಾಟೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಇರಲಿ. ಎಣ್ಣೆ ತುಂಬಾ ಬಿಸಿ ಇದ್ದರೆ ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆ ಇದೆ
 *  ಎಲ್ಲಾ ಜಾತಿಯ ಬಟಾಟೆ ಚಿಪ್ಸ್ ಮಾಡಲು ಸೂಕ್ತವಲ್ಲ. ಕೆಲವು ಬೇಗನೆ ಕೆಂಪಗಾಗುತ್ತದೆ ಹಾಗು ಕರು-ಕುರು ಆಗುವುದಿಲ್ಲ
 * ಚಿಪ್ಸ್ ಮೃದುವಾಗಿ, ಗರಿ ಗರಿಯಾಗಲು ಬಟಾಟೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ ಮತ್ತು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಕರಿಯಿರಿ
 * ಕತ್ತರಿಸಿದ ಬಟಾಟೆಯನ್ನು ತುಂಬಾ ಸಮಯದ ತನಕ ಹಾಗೆ ಇಡಬೇಡಿ, ಅದರ ಬಣ್ಣ ಮಾಗುತ್ತದೆ

Punarpuli Tambli / Kokum Tambli

5 - 6 dried Kokum Skins / Onagisida Punarpuli Sippe
1 tsp Cumin seeds(1/2 for grinding + 1/2 for seasoning)
4 - 5 Black Pepper
1 cup grated Coconut
1/4 -1/2 cup Curd / Buttermilk
1 - 2 Green Chillies
Large grape sized Jaggary
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 Red Chilly pieces
1 tsp Ghee / Oil

Grind grated coconut, dried kokum skins, green chillies, black peppers, 1/2 tsp cumin seeds into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add jaggary and grind them together for about 1 min.

Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) 1/2 cup of milk can be added if the tambli is too sour. Put mustard seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.