Bakery Style Potato Chips | ಬೇಕರಿ ಶೈಲಿಯ ಬಟಾಟೆ (ಆಲೂಗಡ್ಡೆ) ಚಿಪ್ಸ್

Thin & crispy deep fried slices of Potato

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Plain Chips  |  ಸಾದಾ ಚಿಪ್ಸ್:

2 KGs Potato |  ಬಟಾಟೆ (ಆಲೂಗಡ್ಡೆ)

Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ

3 - 4 Tbs Salt Water  |  ಉಪ್ಪು ನೀರು

Masala (Spicy) Chips | ಮಸಾಲೆ (ಖಾರ) ಚಿಪ್ಸ್: 

1 tsp Pav Bhaji Masala  |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲಾ ಹುಡಿ 

2 tsp Red Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

3/4 - 1 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ

Big pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

1/3 - 1/2 tsp Garam Masala  |  ಗರಂ ಮಸಾಲಾ

1/2 tsp Salt  |  ಉಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Peel the potatoes and put it in water for about 2-3 hrs. Remove the potatoes required to put it in one batch from water and rub it in clean cotton cloth and remove the water content.

Slice it into thin pieces using Chips Grater or Knife.

Put 1 tsp salt and 3 Tbs water in a bowl. Mix it well and keep aside.

Keep oil in a thick bottomed vessel and heat. Once the oil is hot, put the sliced potatoes to hot oil. 

Fry them in medium high flame until they are half cooked. Add around 1 tsp prepared salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content.

For spicy chips: After removing the chips from hot oil, add required amount of spice mix(Chilly powder, Asafoetida, Chat Masala, Pav Bhaji Masala, Garam Masala, Salt) and toss them well. 

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

 Tips (ಸಲಹೆ): 

 * Keep the oil in medium flame while putting the Potato slices because oil may overflow if it is very hot

 * All the varieties of Potatoes may not be suitable for chips. Some will turn brown in color & will not be crispy

 * To get crunchy chips, the slices should be properly immersed in oil & deep fried in medium flame with frequent stirring

 * Don't keep the Potato slices for longer time, it will decolor

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 * ಬಟಾಟೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಇರಲಿ. ಎಣ್ಣೆ ತುಂಬಾ ಬಿಸಿ ಇದ್ದರೆ ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆ ಇದೆ

 *  ಎಲ್ಲಾ ಜಾತಿಯ ಬಟಾಟೆ ಚಿಪ್ಸ್ ಮಾಡಲು ಸೂಕ್ತವಲ್ಲ. ಕೆಲವು ಬೇಗನೆ ಕೆಂಪಗಾಗುತ್ತದೆ ಹಾಗು ಕರು-ಕುರು ಆಗುವುದಿಲ್ಲ

 * ಚಿಪ್ಸ್ ಮೃದುವಾಗಿ, ಗರಿ ಗರಿಯಾಗಲು ಬಟಾಟೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ ಮತ್ತು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಕರಿಯಿರಿ

 * ಕತ್ತರಿಸಿದ ಬಟಾಟೆಯನ್ನು ತುಂಬಾ ಸಮಯದ ತನಕ ಹಾಗೆ ಇಡಬೇಡಿ, ಅದರ ಬಣ್ಣ ಮಾಗುತ್ತದೆ

Punarpuli Tambli / Kokum Tambli

Ingredients:
5 - 6 dried Kokum Skins / Onagisida Punarpuli Sippe
1 tsp Cumin seeds(1/2 for grinding + 1/2 for seasoning)
4 - 5 Black Pepper
1 cup grated Coconut
1/4 -1/2 cup Curd / Buttermilk
1 - 2 Green Chillies
Large grape sized Jaggary
1/2 tsp Mustard seeds
4 - 5 Curry leaves
1 - 2 Red Chilly pieces
1 tsp Ghee / Oil

Recipe:

Grind grated coconut, dried kokum skins, green chillies, black peppers, 1/2 tsp cumin seeds into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add jaggary and grind them together for about 1 min.

Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.) 1/2 cup of milk can be added if the tambli is too sour. Put mustard seeds, red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.

Mixed Flour Rotti

Ingredients:
1 cup Rice flour/ Akki hudi
1 cup Millet flour / Raagi hudi
1 cup Corn flour/ Jower flour / Jolada hudi
1 cup Wheat flour / Godhi hudi
4 - 5 Green Chillies
1/2 bunch of Dill leaves / Sabbasige soppu
1 large Onion
3 - 4 tsp grated Coconut
15 - 20 Coriander leaves
10 - 12 Curry leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax paper

Recipe:
Chop coriander leaves, green chillies, dill leaves,curry leaves and onion into small pieces as shown in the picture below. Grate the carrot as shown in the picture below.

Put all the chopped ingredients, rice flour, wheat flour, jower flour, millet flour, grated carrot, grated coconut, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame. Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 20-22 Rottis.

Basale Huruli Sambar / Malbar Spinach & Horse Gram Sambar

Ingredients:
1 bunch Malbar Spinach / Basale
1 cup Horse Gram / Huruli / Kudu
1 - 1 1/4 cup grated Coconut

4 - 5 Red Chillies

Large grape sized Jaggary

Grape sized Tamarind

1/4 tsp Chilly powder

Pinch of Turmeric powder
Salt to taste
2 tsp Mustard seeds(1 tsp for Sambar Masala + 1 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
2.5 - 3 tsp Coriander seeds
3 - 4 Garlic flakes
4 - 5 Curry leaves
2 - 3 tsp Oil

Recipe:
Put horse gram in a heavy bottomed pan and fry them for about 10 mins in medium flame until they start spluttering and give nice aroma. Once they are cooled to room temperature crush them in a mixer as shown in the picture below.

Wash malabar spinach properly, separate the leaves from its stem and keep them aside. Chop the leaves into small pieces and stems into 1 inch sized pieces.

Put this chopped leaves, stems and crushed horse gram in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well. (2 whistles)

Put red chillies, cumin seeds, coriander seeds, 1 tsp mustard seeds and 1 tsp oil in a pan and heat. Fry them in medium flame until the mustard seeds starts spluttering.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground masala to the vessel containing cooked malabar spinach, bring it to boil and stir well. (Add water, salt if required.)
Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add 1 tsp mustard seeds and fry. As soon as it starts spluttering, add 2-3 curry leaves and then add it to Sambar. It goes well with Rice/Dosas.

Saatu

Ingredients:
2 cups All Purpose flour / Maida hudi
1/2 cup Ghee
1/4 tsp Salt
2 cups of Sugar
2-3 Cardamom
Ghee / Oil for frying

Recipe:
Add all purpose flour, salt, hot ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside for about 15 mins.

Make lemon sized ball and rub in between the hands properly and then flatten the ball little bit and press the thumb finger at the middle as shown in the picture below.

Keep oil/ghee(Use fresh oil or ghee) in a thick bottomed vessel and heat it. Deep fry this pressed dough in medium/low flame for about 20 mins until they turn golden in color.

Keep them aside for about 20-30 mins until they come to room temperature.

Add 2 cups of sugar, 1/2 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, mix well and switch off the flame.

Put this deep fried patties in sugar syrup. Make sure that all the patties are dipped in the sugar syrup.

Remove the patties from sugar syrup and keep them aside as shown in the picture below.

Heat the remaining sugar syrup for about 1 min and then switch off the flame. Let it cool for about 5 mins until it becomes little thick as shown in the picture below.

Put the patties again in sugar syrup and mix well. Remove the patties again from the sugar syrup and keep them aside. Pore little amount of the remaining thick sugar syrup on top of each Saatu as shown in the picture below.

Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 15 Saatus.

Gongura Ellupudi Chutney / Sorrel Leaves Chutney

Ingredients:
1 bunch of Sorrel leaves / Gongura soppu / Pandi soppu
4 - 5 tsp fried Sesame seed powder
5 - 6 Green Chillies
1/4 tsp Asafoetida powder
1.5 tsp Cumin seeds (1 tsp for Chutney + 1/2 tsp for Seasoning)
1/2 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
4 - 5 tsp Oil

Recipe:

Clean the sorrel leaves, wash them and keep them aside. Cut the green chillies into medium sized pieces as shown in the picture below.

Put sesame seeds in a pan and fry them in medium flame until it starts spluttering. Put them in a mixer and make coarse powder as shown in the picture below.

Put 2 tsp oil and 1 tsp cumin seeds in a heavy bottomed vessel/pan. Once it turns to golden in color, add asafetida powder, chopped green chillies and fry them for about 1 min. Add sorrel leaves and fry them for about 2 mins. Cook them well by covering a lid for about 10 mins in medium flame.

Once it is cooled, put it in a mixer and grind it to smooth paste as shown in the picture below. (Don't add any water.) Put mustard seeds, 1/2 tsp cumin seeds, 3-4 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and then add it to chutney. It goes well with dosas, rice and ghee.

Peas Parata

Ingredients:
2.5 cups Wheat flour
3 cups soaked Green Peas / frozen Green Peas
2 medium sized Potatoes / Aloo
12 - 15 Coriander leaves
Pinch of Turmeric powder
1/2 - 3/4 tsp Ginger Garlic paste
1/2 tsp Garam Masala
1 - 1.5 tsp Chilly powder
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
3/4 tsp Mango powder / Amchoor powder
Salt to taste
4 tsp Oil / Ghee
Butter

Recipe:
Cook the potatoes in a pressure cooker. (2-3 whistles) Once the pressure goes off, remove the outer cover of potatoes, grate them as shown in the picture below. Pressure cook the soaked/frozen green peas by adding very little amount of water. (2-3 whistles) Once the pressure goes off, drain the water and mash them properly as shown in the picture below. Chop the coriander leaves into small pieces.

Put 2 tsp oil in a pan and heat it. Add ginger garlic paste and fry them for about 1 min. Add chopped coriander leaves, turmeric powder and fry them for about 1-2 mins in medium flame. Add grated potato, mashed green peas, salt, garam masala, mango powder, chilly powder, cumin seed powder, coriander seed powder and mix them well. Keep the palya in low flame for about 2-3 mins.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside by covering a lid for about 20-30 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of prepared masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata as shown in the picture below.

Serve hot along with curd masala and pickle or any curries. The above mentioned ingredients will serve 10-12 Peas Paratas.