Masala Fries Recipe: Make Crispy Snacks at Home

If you are looking for something tasty, healthy, and crispy for an evening tea time, beetroot and potato cutlets can be an excellent choice. This recipe allows you to prepare the dish at home in just a few minutes.

Advantages and Uses of the Dish

These cutlets, which are crispy on the outside and soft on the inside, are liked by both children and adults, and they cook very quickly. Thanks to the presence of beetroot, they are considered a more nutritious alternative to regular fried snacks. They can be served for breakfast, during evening tea, or as a treat for guests.

Ingredients and Preparation

To prepare, you need beetroot (2 pcs.), potatoes (2 pcs.), 1 teaspoon of cumin powder, 0.5 teaspoon of red pepper powder, 0.5 teaspoon of chaat masala, salt to taste, and vegetable oil for frying.

First, the beetroot and potatoes should be thoroughly washed and boiled. After cooling, the potatoes are peeled and mashed in a large bowl. Then, the boiled beetroot is either grated or mashed and mixed with the potato puree. Next, cumin powder, red pepper, chaat masala, and salt are added to this mixture, and all components are thoroughly mixed.

When the mixture is ready, small cutlets of the desired shape are formed from it. The cutlets are placed in heated oil in a pan and fried over medium heat until golden-brown and crispy on both sides.

Serving and Cooking Tips

The finished cutlets are served hot on a plate, accompanied by green chutney, tomato sauce, or yogurt dip. It is important to completely remove excess liquid from the beetroot and potatoes after boiling so that the dough does not become wet. If the mixture seems too soft, you can improve its binding properties by adding a little breadcrumbs or cornstarch. It is also recommended to fry the cutlets over medium heat so that they cook well inside and become crispy on the outside, and to add them to the oil only after it has heated up sufficiently to minimize oil absorption.

If eating simple lentils, such as arhar or moong, has become boring for family members during lunch, it is worth giving the second course a special and appetizing accent. Dal Makhani, a very popular dish in North Indian cuisine, is mouthwatering when mentioned.

Homemade Version of Restaurant Taste

Many believe that reproducing the creamy and thick taste of Dal Makhani, similar to restaurant quality, at home is difficult. However, with a few simple culinary tricks and the right spices, this dish can be prepared quite easily in your own kitchen. Thanks to the perfect combination of butter and cream, these lentils will turn an ordinary lunch into a luxurious feast. Below is the simplest recipe for making Dal Makhani in a restaurant style.

Required Ingredients

For preparation, you will need: whole black lentils (Sabut Urad ki Dal) — 1 cup, rajma — ¼ cup, local ghee or butter — 3-4 tablespoons, finely chopped onion — 1 (medium size), tomato puree — 1 cup, ginger and garlic paste — 1 tablespoon, Kashmiri red chili powder — 1 teaspoon, garam masala powder — ½ teaspoon, dried Kasuri Methi — 1 teaspoon, fresh cream or homemade yogurt — ½ cup, salt — to taste.

Step-by-Step Cooking Process

First, thoroughly wash the whole black lentils and rajma, then soak them in water overnight (or for 7-8 hours). The next morning, place them in a pressure cooker along with 4 cups of water, a small amount of salt, and one tablespoon of oil, then cook slowly until 4-5 whistles are achieved, until the lentils are completely soft.

Achieving a Creamy Texture

After cooking, open the pressure cooker and gently mash (crush) the lentils and rajma using a ladle. This step gives the dish its creamy consistency.

Preparing the Flavor Base

Next, heat 2 tablespoons of oil and a little vegetable oil (to prevent burning) in a heavy-bottomed pot. Add the finely chopped onion to this mixture and fry until golden brown. Then add the ginger and garlic paste and cook for one minute.

Simmering with Tomatoes and Spices

Add the tomato puree and Kashmiri red chili powder to this base. Fry the spices until the oil or ghee starts separating from the sides of the pot.

Final Cooking of Dal

Pour the cooked lentils and rajma along with the water into the fried spices. Reduce the heat to a minimum and simmer the lentils for at least 20-25 minutes. The slower Dal Makhani cooks, the more delicious the taste becomes. If the lentils seem too thick, you can add a little warm water.

Adding Cream and Serving

When the dal achieves a thick and creamy texture, add the garam masala powder and dried Kasuri Methi, crushed by hand. Finally, stir in the fresh cream and one tablespoon of oil on top, mix well, and turn off the heat after 2 minutes. The ready-made Dal Makhani in restaurant style is served hot with tandoori roti, naan, or jeera rice.

If you want to try something new and delicious with your evening tea, be sure to make crispy Alu Bread Rolls. We will tell you a simple recipe that can be easily prepared at home.

Dish Description

Alu Bread Roll is an ideal option if you are craving something hot and savory for evening tea. This snack features a crispy outer shell and a spicy potato filling, and it is liked by both children and adults. The advantage of this dish is that it can be quickly prepared at home with minimal ingredients and effort.

Ingredients and Filling Preparation

For preparation, you will need: 5 boiled potatoes, 12 slices of bread, 2 tablespoons of finely chopped fresh cilantro, 2 finely chopped green peppers, 1 teaspoon of coriander powder, ¼ teaspoon of amchur powder, ¼ teaspoon of red pepper, ¼ teaspoon of garam masala, salt to taste, and oil for frying.

First, the boiled potatoes must be thoroughly mashed. Then, heat 1 tablespoon of oil in a pan and fry the green peppers along with the coriander powder for a few seconds. After that, add the mashed potatoes, salt, amchur powder, red pepper, and garam masala, and mix well. Finally, add the fresh cilantro and simmer the mixture for 2-3 minutes. Then, turn off the heat and let the filling cool completely.

Forming and Frying the Rolls

Next, cut off the edges of the bread slices. The finished potato filling patties are formed into equal balls or oval shapes. Take a little water in a separate dish. Slightly dampen one slice of bread with water, immediately remove it, and gently squeeze it in your palms to remove excess moisture. Place the potato roll in the center of the bread sheet, then carefully roll it up and seal it tightly on all sides so that it does not open during frying. Repeat the process for all other rolls.

After that, heat oil in a deep pan. Carefully place 2-3 bread rolls into the hot oil and fry over medium heat until golden and crispy. Transfer the cooked rolls to a paper towel to drain excess oil. The hot Alu Bread Rolls are ready to serve. They can be served with green chutney, tomato ketchup, or any other sauce, while enjoying the evening.