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| Crispy Potato Topped with Peanut Curd Chutney |
Crispy Potato Topped with Peanut Curd Chutney:
You can dish up the Crispy Potato Topped with Peanut Curd Chutney as an appetizer, or join it with other food and drink like Kand Aloo Pakoda and Faraali Pattice, to make a snack dish. To get the chutney proper, make sure you grind it most effective coarsely and now not too smooth.
Ingredients
15 boiled thick potato slices
Oil for deep-frying
Cumin seeds (jeera) powder for sprinkling
For The Peanut Curd Chutney
1/four cup raw peanuts
1/four tsp roughly chopped ginger
1 half of tsp more or less chopped inexperienced chilies
A pinch of sugar
Rock salt to taste
3 tbsp curds
Peanut curd chutney method
1. Combine the peanuts, ginger, inexperienced chili and rock salt in a mixer and mix until coarse.
2. Transfer the combination into a deep bowl adds the curds and mix nicely.
How to precede the Crispy Potato
1. Heat the oil in a deep non-stick pan and deep-fry some potato slices, at a time until they flip golden brown in color from all the sides.
2. Top every deep-fried potato slice with little of the prepared peanut curd chutney. Sprinkle a bit cumin seeds powder evenly over it.
