Suhaal with boiled potatoes | How to make Suhaal with boiled potatoes

By Shirin Mehrotra  |  29th Jul 2015  |  
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  • Suhaal with boiled potatoes, How to make Suhaal with boiled potatoes
Suhaal with boiled potatoesby Shirin Mehrotra
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

125

0





About Suhaal with boiled potatoes

These crispy, savoury pastries called suhaal. Since its eaten with spicy boiled potatoes you can also call it a disentegrated samosa.

Suhaal with boiled potatoes is a delicious dish which is enjoyed by the people of every age group. The recipe by Shirin Mehrotra teaches how to make Suhaal with boiled potatoes step by step in detail. This makes it easy to cook Suhaal with boiled potatoes in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Suhaal with boiled potatoes at home. This amazing and mouthwatering Suhaal with boiled potatoes takes few minutes for the preparation and 15 minutes for cooking. The aroma of this Suhaal with boiled potatoes is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Suhaal with boiled potatoes is a good option for you. The flavour of Suhaal with boiled potatoes is palatable and you will enjoy each and every bite of this. Try this Suhaal with boiled potatoes and impress your family and friends.

Suhaal with boiled potatoes

Ingredients to make Suhaal with boiled potatoes

  • Maida or all purpose flour - 250 gms
  • Oil - 4 tbsp for flour and 500 ml for frying
  • Ajwain - 2 tsp
  • Potatoes (boiled) - 3 medium sized
  • Spring onion - 1
  • Red chilli powder - 1/2 tsp
  • Roasted cumin powder - 1/2 tsp
  • Lemon juice - 1/2 tsp
  • Fresh coriander (chopped) - 1 tsp
  • Salt to taste

How to make Suhaal with boiled potatoes

  1. Mix maida and oil till all of it is soaked in oil.
  2. Add ajwain, salt and water and knead it in a tight dough.
  3. Make small balls and roll each one into thin disks.
  4. Prick them with a fork. This is to avoid them from puffing up while frying.
  5. Now cut each disk into halves, fold every half to form a triangle. Use a little water to stick the corners together.
  6. Heat oil in a wok and fry the triangles till they turn crisp and brown. Don't fry more than 5-6 at a time.
  7. Remove and keep aside. Let them cool down.
  8. Peel and mash the potatoes, add all the ingredients and mix.
  9. Serve the crispy suhaal with spiced, boiled potatoes.

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