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Baked Chinese Potato

May-27-2016
Donna George
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Baked Chinese Potato RECIPE

The eternal favorite 'Koorka' of the people of Kerala, scientifically known as Coleas Pavy Fiorus is the smallest tuber crop which is cultivated through the length and breadth of Kerala. It is also known as the 'Chinese Potato' and has many health benefits associated to it. This tasty and easy recipe for a Kerala favorite dish is a lovely twist to the usual pan fried version. It is baked and crisped to perfection.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Kerala
  • Baking
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. 250 grams chinese potato/ koorka
  2. 1 pinch Turmeric Powder
  3. 10 to 12 shallots or 1 large onion
  4. 2 to 3 cloves garlic
  5. 3/4 to 1 teaspoon crushed chili flakes (adjust as per spice tolerance)
  6. Salt, to taste
  7. 1 sprig curry leaves
  8. Coconut oil
  9. 2 to 2.5 tablespoons coconut bits/ slices/ pieces (optional)

Instructions

  1. Cook the chinese potato/ koorka with turmeric powder, shallots/ onions, garlic, chili flakes, salt, curry leaves and coconut pieces (if using). Make sure not to overcook it. It should hold it's shape.
  2. Pre-heat oven to 150 degree Celsius.
  3. Grease a baking tray. Spread the cooked koorka on the baking tray. Drizzle a little coconut oil all over the vegetable and bake in the oven for a few minutes (8 to 10 minutes; oven times may vary) till lightly browned and crisp.
  4. I don't like mine too crisp, so didn't bake it too long. But if you prefer it nice and crisp, bake for an extra few minutes in the oven.
  5. Alternately you can also coat the cooked vegetable in coconut oil and arrange on the greased baking tray before baking.

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