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Ingredients:5 kg. White potatoes
2 tbsp. Salt
1/4 tsp. Alum
large ten litre container for boiling
Clean thick old bedsheet for drying or even a large thick plastic sheet
WaterMethod:
- Fill a large container or clean plastic basin or bucket with cold water.
- Peel, drop thin chips with a potato slicer(thinnest blade) and immerse into water.
- Cover and keep aside overnight.
- In a large 10 litre vessel, heat plenty of water.
- Bring to a complete boil, add salt and 6-7 pinches of alum, powdered.
- Drain out potato chips and drop into boiling water.
- Boil till chips change colour and are just a shade tender.
- Do not allow to overcook or they will break on draining.
- Undercooking will make the chips blackish on drying.
- Drain out water completely.
- Spread sheet in the hot direct sun and peg down with some weights on all corners.
- Spread out the chips in single layer all over the sheet.
- Allow to dry till brittle.
- When all moisture evaporates, heap them indoors on another sheet.
- Bring the chips to room temperature and store in a clean dry airtight container.
To proceed:
- Heat oil in a frying pan till hot.
- Put in 10-12 chips, allow to expand.
- Drain quickly with perforated large spoon.
- Put on absorbent kitchen paper to soak excess oil.
- Season with salt and pepper, chaat masala, or paprika, as desired.
- Toss lightly to coat all chips.
- Serve anytime, anywhere, with anything.
- Kids will love them.
Making time: It is a drawn out procedure, so time is irrelevent.
Makes: 3 kg. Approx.of dry chips
Shelflife: Dried chips: 1 year or more
Fried chips: 1 week or more
Nutritive values per 100gms dry chips
Protein : 2.6gms Fat : 0.1gms Minerals : 1gms Fiber : 0.6gms Carbohydrate : 37.6gms Energy : 161.6kcal
Potato Dishes Index
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