August is here..for Indians its a month of festivals..for Sindhis its special too…Apart from celebrating Independence day and Raksha Bandhan, Sindhi female fraternity is eagerly waiting for Teejri festival, a day of fasting for us. But before the fasting day approaches, let me (and you are invited too..virtually though !!!) indulge ….the cravings for some spicy, hot food never go out of fashion for me. So here it is baked potato chilly snack.
The day I saw thisrecipe, I was impatiently waiting for some free moments to cook the spicy, delicious, chillies coated with potato mixture. But considering the look on the face my dear husband, who keeps reminding me of the increasing waistline, the fried snacks would have invited some snarls from him. So finally decided to compromise on the richness and went ahead with the baked version of the otherwise sinful snack. And how did they turned out?? Well, honestly speaking, though the crispness was missing, these tasted awesome. With the fact that only few drops of oil were used, these make a guilty free snacking option :-). And since its more of a layer of aloo tikki wrapped over mirchi pakora, I will call it as a Sindhi recipe with a twist 😉
Thanks Nitu Didi for this lovely recipe. I loved it !!!
- 3 Green chillies, thick one, less hot variety
- Amchoor powder or chaat masala
- Lemon/lime 1 small
- For the coating:
- 3 large potatoes
- 3 bread slices
- 2 green chillies chopped (Add less if you don't it less spicy)
- Salt as per taste
- Cumin seeds 1 tsp
- Chopped coriander leaves
- Few mint leaves (optional)
- Bread crumbs to coat (optional..I didn't used any)
- Rinse well and pat dry thick green chillies. Slit these all the way from Calyx to apex (top to bottom).Remove the vein with seeds.
- Sprinkle salt,amchoor powder and dash of lime/lemon juice, and set it aside for some time ( I prefer to keep these for 4-5 hours ).
- Meanwhile, boil, peel and mash potatoes (better grate these) making sure no lumps are there.
- Dip bread slices in water and squeeze well. Mash and add to the mashed potatoes.You can use bread crumbs instead .
- Add salt, cumin seeds, chopped chillies, coriander leaves and mint leaves (optional) and mix well.
- Divide the mixture into three , roll and flatten each portion. Cover each chilly with this layer and make sure you make a tight roll of it.You can roll these in bread crumbs or give and egg wash for that crispness.I baked without any crumbs or egg wash.
- Bake/grill the croquettes by placing these at equal distance from each other on a baking tray or non-stick tawa.
- Pour 1 tbsp oil over the croquettes and grill for about 10 minutes( time varies from M/w to M/w). Flip the sides and grill again for 8-9 minutes or till the croquettes appear golden in colour. If frying, simply fry in hot oil, over high flame for first few seconds and then on medium flame, till crust is golden brown in colour and the chilly inside is cooked .
- Serve immediately with Ketchup/yogurt dip or chutney of your choice.