BOTOTYA KACHRI
TASTY, TASTY KONKANI POTATO CHILI
CHIPS
Ingredients:
1) Big potatoes – 1 kg.
2) Hot red chili powder – 1½ teaspoons
3) Asafoetida powder – 1 pinch
4) Salt (powder) – 1½ teaspoon
5) Rice powder – 50 gm.
6) Cooking oil – to deep fry
To Prepare:
Peel the potatoes. Use a sharp knife
to thinly slice the potatoes. Konkanis do not use a mandolin or a chip maker to
slice the chips since the chips need to be a little thicker and a little bit
uneven so that the potato chips are both crisp as well as chewy at the same
time. So they are always sliced with a sharp knife or on an ‘addoli’.
Put the chips in a bowl and sprinkle
the powdered salt. Mix well with your fingers to nicely marinate the chips.
Leave for 30 minutes. The potato juice will start oozing out. Now take out a
handful of chips and squeeze out the juice without tearing the chips. Transfer
to another bowl. When all the chips are squeezed dry, sprinkle the chili powder
and the asafoetida powder and mix well with your fingers (use a glove if you have
sensitive skin). Now add the rice powder and mix again thoroughly.
To Fry:
Set a pan or wok on the stove. Pour
in enough cooking oil to deep fry the chips. As soon as the oil is hot and is
just about to start smoking lightly, quickly put in the chips one by one (so
that they do not stick together). Do not crowd the pan. Use a perforated
stainless steel ladle to stir frequently on medium heat in order to evenly fry
all the chips. When the chips are feeling crispy, lift out and drain the excess
oil.
Serve hot with rice or simply enjoy
as a snack. You will love the bototya
kachri.
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