Name: Masala Aaloo Namakpaare.. recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: Boiled and mashed potato large 1; All purpose flour 1 cup; Salt 1/2 tsp; Red chilli flakes 1 tsp; Carom seeds 1/2 tsp; oil 2 tbsp; Cumin seeds 1 tsp; Baking Soda 2 pinches; Water as required to make a dough

ABOUT Masala Aaloo Namakpaare.. RECIPE

An amazing twist to the numero uno savoury delight of us Indians. Namakpaare with potato as the main ingredient. Sounds interesting, right !!! Well, you have heard it right. This is my innovative take on the most sensational snack item of all of us. I have added potato to these to make them a healthy snack to have with it's famous accompaniment- the tea or coffee. Try these awesome little savoury beauties for your loved ones and relish their lovely texture and taste.

Ingredients Serving: 5

Boiled and mashed potato large 1
All purpose flour 1 cup
Salt 1/2 tsp
Red chilli flakes 1 tsp
Carom seeds 1/2 tsp
oil 2 tbsp
Cumin seeds 1 tsp
Baking Soda 2 pinches
Water as required to make a dough

Instructions

GET ALL THE INGREDIENTS READY AT FIRST.
PEEL THE BOILED POTATO.
AND MASH IT NICELY.
NOW ADD ONE CUP ALL PURPOSE FLOUR TO IT.
FOLLOWED BY 2 TABLESPOONS OF OIL, HALF A TEASPOON EACH OF SALT AND CAROM SEEDS ALONG WITH A TEASPOON OF RED CHILLI FLAKES AND 2 PINCHES OF BAKING SODA.
MAKE A SMOOTH DOUGH BY ADDING WATER AS REQUIRED.
ADDING OF WATER DEPENDS UPON THE QUALITY OF THE FLOUR.
I ADDED ALMOST 1/4 TH CUP OF WATER.
LET THE DOUGH SIT FOR ATLEAST 15 MINUTES UNTIL THE OIL GETS HEATED UP.
AFTER 15 MINUTES, DIVIDE THE DOUGH INTO TWO PARTS.
ROLL EACH INTO A THIN ROTI.
APPLY SOME OIL TO THE ROLLING PIN TO EASE THE PROCESS OF ROLLING.
NOW MAKE VERTICAL LINES AS SHOWN.
NEXT MAKE DIAGONAL CUTS.
YOU CAN MAKE SHORT OR LONG CUTS AS YOU DESIRE.
NOW DONE WITH THE CUTS, IT'S TIME TO FRY THEM.
DEEP FRY ON MEDIUM TO LOW FLAME IN HOT OIL SO THAT THEY COOK REALLY WELL INSIDE OUT.
FRY THEM IN BATCHES.
DO NOT OVER CROWD THE KADAI.
FRY THEM UNTIL THEY ARE LIGHT GOLDEN BROWN.
LOOK !!! HOW CRISPY THEY ARE. GIVE THEM A STANDING TIME OF FEW MINUTES BEFORE SERVING TO BECOME REAL CRISP.

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