Cheesy Potato Crackers

Cheesy potato crackers

This appetizer is very popular among my school friends. Whenever my Mom prepare these for my Tiffin ,I am very happy to share with my friends.
Sharing tiffin in the school was something we can never forget. Those were the magical moments when we enjoy the togetherness, friendshipness and lovely interactions with each other
On Sunday one of my close friend ask me about this and she very much loved this.
My Mom never add cheese but for a twist I add cheese.
Thank you Mom.

Ingredients:

4 Boiled potatos
2 Finely chopped onions
4 tbsp grated cheese
1 tsp chopped green chillies
1 tsp chopped coriander leaves
1tsp fried dry chillies flackes
Salt to taste
Fried vermicelli to coating

Preparations:
In a dry plate spread vermicelli and keep aside for next use.
Take a large bowl add all above ingredients one by one and mash and mix properly.
Take a ball size mixed potatos in your hand give a shape like cutlets and then coat vermicelli all over the cutlet and keep it in a separate plate.
Finish all mashed potatoes as above mentioned.

Heat oil in a pan and fry two at a time on medium flame, till golden turning both sides occasionally.
Serve hot with your favorite sauce.

Cheesy Potato Crackers 1

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog