Recipe for Homemade Oil-Fried Potato Fries with Spicy Spices

Delhi attracts not only tourists but also food lovers. Delhi street food is famous for its spicy taste, and here you can find many dishes such as samosas, chhole-kulche, chhole-bhatture, tikki chaat, and kachori sold on every street.

Moth kachori is one of Delhi's unique dishes. It has a spicy and satisfying taste. This crispy outside and stuffed with a spicy filling kachori is very popular for both breakfast and evening tea. If you want to try authentic Delhi kachori, you can easily make it at home.

Moth Kachori Recipe:

To prepare moth kachori, several steps must be followed. First, the moth beans should be crushed into coarse pieces. The moth beans must be thoroughly washed and soaked in water for several hours. After that, the water is drained, and the beans are lightly boiled, but they must not be completely overcooked. Then they are cooled and ground into a coarse crumb.

Next, prepare the spicy filling. Heat a little oil in a pan and fry cumin seeds, cardamom, and a pinch of asafoetida. Then add finely chopped green chili and ginger, frying them. Next, add the crushed moth beans to the pan, mixing them with coriander powder, red chili powder, amchur, garam masala, and salt. Sauté the mixture in a mixer for several minutes until all moisture evaporates and the filling becomes dry. After that, turn off the heat and let the filling cool.

Then, knead the dough for the kachori. In a large bowl, mix semolina and salt, add ghee or oil, and mix thoroughly. If the semolina starts to stick when squeezed in a fist, it means the amount of fat (moyan) is correct. Add a little water and knead a soft dough, which is then covered and left to rest for some time.

After that, form small balls from the dough. One ball is slightly rolled out, the prepared moth filling is placed in the center, the edges are closed, and gently pressed. Then this item is rolled into the shape of a kachori.

The kachoris are deep-fried. Heat oil in a pan, but it should not be too hot. Drop the kachoris into the oil and fry slowly over medium heat until golden and crispy on both sides. Slow frying ensures even cooking and a crispy texture.

The kachoris should be served hot, accompanied by green and sweet ginger chutney. Onion can be added on top, and yogurt is optional. This dish pairs well with potato ragout, which is often served by street vendors in Delhi.

Pro Tip: When rolling the ball, do not make it too thin, otherwise the kachori may tear during frying. Also, do not fry the kachoris in oil that is too hot.

If you want to cook something new and interesting from potatoes, try making potato rings. This snack is easy to prepare at home using ingredients you already have, and its taste will be even better with an evening tea.

In Indian families, potatoes are a favorite vegetable for most people, especially children. You have probably cooked and eaten many potato dishes—be it curry, paratha, or pakora. However, if you want to try something different and more exciting, you can make potato rings. This snack is crispy on the outside and soft on the inside. Its preparation does not take much time, and it can be quickly made from home products. It can be served with green paste or any other sauce with evening tea.

Let's learn how to make potato rings at home and what ingredients you will need for this.

Ingredients

To prepare, you will need: 3-4 boiled potatoes, 1 cup of cornstarch, 2 tablespoons of rice flour, 1/2 teaspoon of black pepper, 1/2 teaspoon of red pepper, 1/2 teaspoon of chaat masala, salt to taste, oil for frying, and water as needed.

First, peel the boiled potatoes and mash them thoroughly, ensuring there are no large chunks in the potatoes. Then add the cornstarch, rice flour, black pepper, red pepper, chaat masala, and salt to taste. Mix all the components well to form a soft dough. If necessary, you can add a little water.

From the resulting mass, form small balls. Take one ball, roll it by hand into a long shape, and then join both ends to give it a ring shape. Repeat this procedure with all the balls to get all the potato rings.

After that, heat oil in a pan. When the oil is well heated, drop several potato rings into it and fry over medium heat until golden and crispy. Turn the rings occasionally so they brown evenly on all sides. Place the finished potato rings on a plate.

Serve the hot potato rings with green paste, tomato sauce, or any other sauce of your choice. This snack is perfect for evening tea.

When you crave variety instead of the usual dal and rice for lunch, you can prepare spicy and aromatic Chhawali Batata Rassa, which is a signature dish of Maharashtra. This dish is made from beans (chhawali) and also includes potatoes, and its recipe is quite simple to make at home.

Maharashtra, along with Rajasthan and Uttar Pradesh, is known for its unique and delicious culinary recipes. In traditional Maharashtrian cuisine, spicy and hearty rassa (thick soups) hold a special place. Although many have heard of Batata Rassa, this presents the recipe for Chhawali Batata Rassa.

This popular local dish is made from beans (chhawali), i.e., lobia, and potatoes. Below is the step-by-step process for preparing this dish.

Preparing Chhawali Batata Rassa

First, heat oil in a pan and fry finely chopped onions until golden brown. Then add grated dried coconut and cook it until it achieves a light golden hue. As soon as a pleasant aroma starts coming from the coconut, turn off the heat.

Transfer this mixture to a blender together with garlic, ginger, green chili, green coriander, and chopped tomatoes. Add a little water and blend all ingredients until an absolutely smooth paste is obtained.

Pour two tablespoons of oil into the same pan and add the prepared paste. It needs to be well fried until all the liquid evaporates and the oil begins to separate from the edges of the spices. After that, mix in red chili powder, turmeric, Goda masala, and salt, continuing to fry the spices for some more time.

Next, add the soaked lobia and chopped potatoes to the pan, stirring thoroughly with the prepared mixture. Pour in hot water, cover with a lid, and cook until the lobia is completely soft and the potatoes are well cooked.

The consistency of the rassa and the level of salt and spices can be adjusted as needed. Optionally, the dish can be garnished with fresh green coriander at the end.

What to Serve With

Thanks to the use of coconut, garlic, ginger, green chili, and special Goda masala, this dish has a unique taste and aroma. In Maharashtrian homes, it is often served with roti, bhakri, or rice, and can also be complemented with papad and pickled vegetables.