Crsipy Potato Topped with Peanut Curd Chutney, Vrat, Upvas
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 5870 times
Here is a fabulous snack that adds an element of fun to your upvas . Crispy, deep-fried potato slices are served with a fabulous chutney, which combines the crunch and earthy flavour of peanuts with the tang of curds and the spiciness of ginger and green chillies.
You can serve the Crispy Potato Topped with Peanut Curd Chutney as a starter, or combine it with other faral snacks like Kand Aloo Pakoda and Faraali Pattice , to make a snack platter. To get the chutney right, make sure you grind it only coarsely and not too smooth.
- Combine the peanuts, ginger, green chillies, sugar and rock salt in a mixer and blend till corse.
- Trasnfer the mixture into a deep bowl add the curds and mix well. Keep aside.
- Heat the oil in a deep non-stick pan and deep-fry a few potato slices, at a time till they turn golden brown in colour from al lthe sides. Drain on an absorbent paper.
- Top each deep-fried potato slice with little of the prepared peanut curd chutney. Sprinkle a little cumin seeds powder evenly over it.
- Serve immeidately.
Nutrient values per serving
|Vitamin A||83.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||4 mg|
|Folic Acid||4.7 mcg|
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