Potato Toffee / Aloo Bites – Quick & Easy Evening Indian Namkeen Snacks Recipe – CookingShooking
Hey Foodies, If you are tired and bored eating the regular toffee, then here is a recipe which is unique and tasty, spicy and masaledar. Simple to make and loaded with flavor. Simply make semi stiff dough and prepare a spiced potato filling. Stuff the filling in small rolled out dough sheet and give it a shape of toffee, deep fry it until golden brown…and there you have it, your Potato Toffee. Serve this yummy and crispy potato toffee as a snack or as an appetizer at your party.
RECIPE VIDEO
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Potato Toffee / Aloo Bites – Quick & Easy Evening Indian Namkeen Snacks Recipe – CookingShooking
Hey Foodies, If you are tired and bored eating the regular toffee, then here is a recipe which is unique and tasty, spicy and masaledar. Simple to make and loaded with flavor. Simply make semi stiff dough and prepare a spiced potato filling. Stuff the filling in small rolled out dough sheet and give it a shape of toffee, deep fry it until golden brown…and there you have it, your Potato Toffee. Serve this yummy and crispy potato toffee as a snack or as an appetizer at your party.
INGREDIENTS:
For the dough
- Maida - 1 1/2 cup
- Ajwain / Carom seeds - 1 tsp
- oil - 2 tbsp or ghee
- salt - 1 tsp
- Water - as require, to make semi stiff dough
For the stuffing mixture
- oil - 2 tbsp
- Green Chilli - 1 small finely chopped
- Coriander - 1 tbsp finely chopped
- Chat Masala - 1 tsp
- Kashmiri Red Chili Powder - 1 tsp
- Garam Masala powder - 1/4 tsp
- Black Salt - 1/2 tsp
- Besan - 4 tbsp
- Potatoes - 2 large boiled and mashed
- salt - 1/2 tsp
- oil - for deep frying
For garnish
- Chat Masala - as required
- Chopped Coriander - as required
RECIPE STEPS:
For the dough
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In a large mixing bowl combine, maida, ajwain, salt and oil.
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Using your hand start kneading all the ingredients, add little water as required to make semi stiff dough. Once done cover the dough with a damp cloth and allow it to rest for 10 minutes.
For the stuffing mixture
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In a preheated pan, pour oil, add the green chilies, coriander, chat masala, Kashmiri red chili, garam masala. black salt and besan, fry for few minutes or until you get the nutty flavor from the masalas.
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Next add mashed potatoes, give a good mix until everything is well combined. Add the salt and give it a final stir. Cook for 2 more minutes and then turn off flame and set aside to cool down.
For making the potato toffee
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Divide the dough into small portion and then flatten the small balls with the help of your hands. Continue making this, for the remaining dough.
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Using a rolling board and a rolling pin, take the small piece of dough and roll it into oblong or egg shape.
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Using a knife, make three lines or slices on the rolled sheet of dough. Take a small portion of the stuffing and roll it between your fingers.
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Place the stuffing in the center and seal the edges.
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Pinch the top and the bottom and seal it. Potato toffees are ready. Continue the same steps for the remaining toffees.
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In a deep frying pan, heat the oil on medium flame. Add the toffees in batches. Deep fry them over medium flame or until they are golden brown. Follow the same procedure for the remaining toffees. Remove on a kitchen towel.
serve
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Sprinkle some chat masala and garnish with fresh coriander. Serve hot with ketchup.
RECIPE NOTES :
Notes: If you dough is very soft then it will not hold its shape and if it’s stiff then it will not stick. The dough has to be semi stiff. Tips: You can also bake these toffees in a preheated oven at 200°C for 10 minutes.