Potato crispies | How to make Potato crispies

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By Reena Andavarapu
Created on 27th May 2017
  • Potato crispies, How to make Potato crispies
Potato crispiesby Reena Andavarapu
  • Potato crispies | How to make Potato crispies (1 likes)

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    Rate It!
  • By Reena Andavarapu
    Created on 27th May 2017

About Potato crispies

Make it on a rainy day or for kids parties or kitty parties. Enjoy it anytime

Potato crispies is one dish which makes its accompaniments tastier. With the right mix of flavours, Potato crispies has always been everyone's favourite. This recipe by Reena Andavarapu is the perfect one to try at home for your family. The Potato crispies recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Potato crispies is 15 minutes and the time taken for cooking is 25 minutes. This is recipe of Potato crispies is perfect to serve 6 people. Potato crispies is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Potato crispies. So do try it next time and share your experience of cooking Potato crispies by commenting on this page below!

  • Prep Time15mins
  • Cook Time25mins
  • Serves6People
Potato crispies

Ingredients to make Potato crispies

  • Peel, wash and slice potatoes - 16 medium
  • Grind to coarse powder :
  • 8 red chillies
  • 1 tbsp black pepper
  • 1 tbsp Cumin seeds
  • For binding :
  • Maida - 1 tbsp
  • Cornflour - 1 tbsp
  • Semolina - 1 tbsp
  • Chat masala and salt to taste
  • Oil for Deep frying

How to make Potato crispies

  1. Peel wash and slice the potatoes thinly
  2. Add the ground coarse powder to it
  3. Mix well and leave for ten minutes
  4. Now heat oil for deep frying
  5. Add the maida, cornflour and semolina and mix well
  6. Start frying in small batches
  7. First fry on high flame
  8. Once browned can continue on medium flame
  9. Drain on a kitchen tissue
  10. Sprinkle salt and chat masala
  11. Ready to eat
My Tip: Adding salt in the begining, will make the potatoes leave water and thus difficult for frying so better to add later.

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