Delicious potato dishes for winter – Potato is an all time companion. This filling and realizable treat is for all seasons, especially winters. Here are some easy to cook recipes that will make winters feel like heaven.
When it comes to asking “Who loves potatoes”, there is hardly anybody who wouldn’t raise their hands!
This HERO of Indian cooking is found in all the kitchens throughout the year.
Batata, Aaloo, Patata or call it anything else, potato is here to stay, for all seasons, for all the reasons!
Moving beyond conventional potato chips, or french fries or aaloo chat or aaloo parantha, today we have brought you some interesting and innovative potato bite recipes that will make your taste buds go mmmmmmmm!!
Here you go!
Aaloo Ka Cheela
Serves Two
What You Need: Two full ripe big potatoes, one cup semolina (suji), 1/2 tablespoon salt, 1/4 tablespoon chilli powder, 1/4 tablespoon ajwain, coriander powder, bhuna jeera powder, cooking oil for frying
Here’s How You Make It: Grate the potatoes with the most fine grating holes of the grater. Immediately mix the grated paste with semolina before the grated potatoes go red. Mix the rest of the spices to make an even paste. Heat a shallow frying pan. Pour two tablespoon oil. Put about 2-3 tablespoons of the prepared paste and slowly spread to a thin roti with the help of a spatula. Let the side cook. Pour more oil if you feel the need. Pick the corner to see if the cheela has gone golden brown from the base. Turn it over if it has. Let the other side cook. Once done, remove from the flame and serve hot with tangy mint chutney. If at all you want to go one step ahead with these cheela bites, you can prepare some fillings to make cheela rolls too.
Potato Salad On Grills
What You Need:
10 medium-sized new potatoes, unpeeled and diced in 4, 1 bunch of green onions or spring onions, a big spoon of olive oil, 2 lemons, cut in halves, 1/4 cup rice vinegar, 1/4 cup olive oil, 2-3 cloves of garlic, chopped and mashed, few drops of toasted sesame oil, salt to taste, 1/2 a head of lettuce, washed and cut into bite-sized pieces.
Here’s How You Cook It:
Toss the potato wedges and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemons on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through – moving around the grill if needed and flipping to get colour on all sides. The onions will cook faster than potatoes. Remove all the grilled pieces and place on a platter. While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt.
When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside. Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemons) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Garnish with the lemon (which I like to squeeze over my salad just before eating, for an added layer of extra mellow tang that goes great with the potatoes.)
So here you are, ready to throw a WINTER (Couch) POTATO PARTY for your buds and family with some self cooked aaloo treats.
Go for it and get loads of adulation for your smart cooking
