Egg potato chips, commonly
referred to as egg French fries, are a widely favored deep-fried snack enjoyed
by individuals of various demographics around the globe. These delightful
potato preparations are often served alongside chicken fry,chicken broast, or as
part of a fish and chips meal.
Additionally, they serve as a popular snack option paired with coffee or tea.
Previously, I shared a
recipe for egg potato fries; however,
I would like to present an alternative version of egg potato chips. Different
preparations may involve the addition of gram flour, all-purpose flour, or
solely cornstarch, with some recipes employing a combination of both flours. In
this iteration, I have chosen to utilize all-purpose flour to thoroughly coat
each potato stick.
Incorporating all-purpose flour
with eggs contributes to a distinctly crisp and crunchy texture in the potato
chips. The blend of spices enhances the flavor profile, offering a mildly
spiced taste accompanied by a satisfying crunch, thus elevating the overall
culinary experience.
I frequently prepare this dish as
an evening snack or during social gatherings, and consider it an excellent
component for high tea. Additionally, these potato chips are ideally served
alongside fried chicken and fish fry as part of a dinner menu.
For a detailed recipe, watch my video where
I explain the steps one by one.
My Latest Egg Potato chips Video:
Recipe Notes:
When selecting potatoes for
cooking, particularly during the summer season, it's advisable to choose
good-quality red potatoes. They are ideal for making chips and various potato
recipes, as their flavor tends to hold up better than other varieties.
To prepare the potato fries, begin by washing them thoroughly to remove excess starch. This step is
essential, as any remaining starch can result in soggy French fries, regardless
of whether you use flour or egg for coating.
For added crunchiness, consider
soaking the potatoes in chilled water for a short period. This technique helps
to improve their texture when frying.
Once the potatoes are clean, pat
them dry; this is crucial for achieving crispy potato chips.
Next, combine the potatoes with
flour, egg, and your choice of spices. However, it's essential to avoid adding salt at this stage, as it can draw out moisture and result in soggy chips.
Instead, add salt after frying for the best results.
Maintaining the right oil
temperature is vital during frying. Cooking on high heat can cause the fries to
darken quickly without becoming crisp, while low heat can result in soft, soggy
chips. Aim for a moderate level of heat to achieve the perfect fry.
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How to Make Egg Potato Chips:
Step 1:
Start
by selecting firm, starchy potatoes such as Russets or Yukon Golds. Wash the
potatoes well to remove any dirt, then cut them into uniform one-inch thick
strips. Uniformity will ensure even cooking.
Place
the cut potato strips in a colander and rinse them thoroughly under cold
running water. This process removes excess surface starch,
This can cause the
chips to stick together, preventing them from becoming crispy. Continue rinsing
until the water runs clear.
Once
rinsed, immerse the potato strips in a bowl of chilled water. Allow them to
soak for approximately 30 minutes. This soaking step helps to further remove
starch and enhances the texture of the final product.
2nd step:
After
soaking, drain the potatoes well and spread them out on a clean kitchen cloth.
Gently pat them dry with another cloth, ensuring they are as dry as possible. Excess water can cause oil splatter during frying, and
dry potatoes will yield crispier chips. Transfer the dried strips back into a
bowl.
3rd steps:
In
the bowl with the dry potato strips, add one beaten egg, a teaspoon of garlic
powder, a pinch of lemon salt, freshly ground black pepper to taste, and
approximately half a cup of all-purpose flour (maida).
Toss
the potatoes gently to ensure they are evenly coated with the egg and seasoning
mixture. Be thorough but gentle to avoid breaking the potato strips.
Cover the
bowl with plastic wrap or a lid and let it sit for about 10 minutes, allowing the flavors to meld. (Note: Refrain from adding regular salt at this stage; it
will be mixed in just before frying.)
4th Steps:
In
a deep wok or frying pan, pour in a generous amount of cooking oil—enough to
allow the chips to float freely. Heat the oil over medium flame until it
reaches around 350°F (175°C). You can test the oil temperature by dropping in a
small piece of potato; if it sizzles immediately, the oil is ready.
Just
before frying, sprinkle a teaspoon of salt over the coated potatoes and toss
gently to ensure an even layer of seasoning.
Carefully add the potato strips
into the hot oil one by one, ensuring not to overcrowd the pan, as this can
lower the oil temperature and lead to soggy chips. It’s best to work in
batches.
Allow the potatoes to cook undisturbed for a couple of minutes. You’ll notice they will start to float as they cook. Once they begin to float.
Gently
stir the chips continuously to promote even browning and prevent them from
sticking to the bottom of the wok.
Fry until they achieve a beautiful golden brown color, which usually takes about 5-7 minutes per batch.
Once
golden, use a slotted spoon to remove the fried potato chips from the oil,
letting any excess oil drip off. Transfer them onto a wire rack or a plate
lined with paper towels to absorb additional oil.
Serve
the hot, crispy egg potato chips immediately for the best texture and flavor.
These can be accompanied by a variety of dipping sauces; classic choices
include tangy ketchup and creamy mayonnaise. Enjoy your delightful homemade
snack!
Calzone Pizza Recipe || Stuffed Pizza || How to Make Calzone Pizza with step-by-step photos and video.
Calzone pizza is a delicious Italian dish originating from Naples. It consists of a flaky, golden-brown crust that is folded into a crescent shape and stuffed with various fillings and cheese. While it shares similarities with pizza, it is not the same.
In my first attempt at making a calzone, I used minced meat filling combined with a creamy white sauce, and I’m happy to report that it turned out successfully. You can customize your calzone with a variety of fillings, such as vegetables, chicken, or even beef and mutton.
To give my calzone a spicy kick, I added red chili powder. While traditional Italian pizza typically uses paprika instead, I opted for the red chili powder to suit my taste. Feel free to adjust the spice level to your preference!
The part of this calzone recipe that requires the most skill
is making the dough. Our homemade Pizza Dough recipe is our tried and true method and has all the instructions you need to break down making pizza dough
at home.
Fully sautรฉ the mince before filling. Make sure to sautรฉ your
mince before filling the calzone. Sautรฉing the mince releases most of its
liquid, so you won’t wind up with a soggy calzone.
Don’t overstuff it! When filling a calzone pizza, add less
cheese and mince filling than you think you’ll need. An overstuffed calzone
will start oozing in the oven, and the crust will get soggy. Overfilling it will
also make it tougher to crimp the edges of the calzone closed and will make the
whole process incredibly messy (it’d still be delicious though!
If you have tried this Calzone Pizza recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To prepare this recipe, first knead the pizza dough and let
it rise for an hour. Follow the best homemade pizza dough
"Gather all the required ingredients and prepare them accordingly."
Take a saucepan and add butter. Heat it on low flame until the butter is melted. Once the butter has melted, add chopped garlic and sautรฉ it on low flame for a minute.
Then pour in milk, followed by cream and cheese. Stir everything well on a low flame until everything is incorporated. Remove it from the flame. Your white sauce is ready! You can keep it aside for later use.
Take another pan or pot and add oil. Heat it up and then add chopped onions. Sautรฉ them for 3-4 minutes on medium flame until they become translucent. Now add the mincemeat and fry it with the onions until the water dries up.
Add the powder and spices, mix well, and then add the herbs. Keep mixing on low-medium flame while adding mushrooms and white sauce to the mince.
Stir to combine well.
Allow the minced meat to cook on medium flame until
the oil. Separates. Then, add flour to the meat and stir well to combine. The filling is now ready to be set aside.
Punch the dough to remove excess air, shift it to the working surface, dust the flour_knead the dough again for 2-3 minutes, and divide into equal portions. Then give it a ball shape.
Take one dough ball and place it on a floured surface. Gently press the dough ball and then roll it until it becomes a round shape of around 5-6 inches in diameter. Use a fork to pierce the roti to prevent it from puffing up. Next, apply pizza sauce on one half of the dough circle.
Add the mince filling mixture, cheese, black olives, and a pinch of oregano to the same half of the dough. Be sure to leave about ½ inch of space around the edge of the dough.
Fold the dough in half to form a half-moon shape, crimp the edges with a fork, and transfer the calzone to the baking tray using a spatula.
Repeat the same process for all three calzones, and place them on the baking tray. Cover the tray and allow the calzones to rise for an additional 20 minutes. In the meantime, preheat the oven to 200°C.
Brush the calzones with a milk wash and then make small slits with a sharp knife. Bake the calzones at 200°C until they are golden brown, which should take around 20-25 minutes.
Remove calzones from the oven and spread butter on top.
Cover with a kitchen napkin and let sit for 5 minutes.
After allowing it to cool, slice the dish from the center to reveal a cheesy, golden-brown, flaky crust.
Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...
Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie
snack, originating from Punjab Pakistan, this spicy and lip-smacking snack is
widely available in the city where the vendors would mostly sell it on the
carts or would push their 'Rairees' through different streets and allies while
calling out 'Ladoo Karara which means the Laddus.
They sell spicy and tasty food in the Punjabi language.
Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys to prepare before serving. You can also prepare a dal mixture along with grated onion or red chili. When they come, just fry
and assemble.
Actually, I prepared this recipe in February, but due to some
engagements, I could not upload my recipe right away. Hence, now that the summer season
has started, it’s hard to find seasoning reddish
You even skip Reddish if it is still getting in your area, then it must be used, so
give the go-ahead to know how to make laddu peethi. I will share soon Imli and aloo Bukhara chutney recipe in another post.
My Latest Video Laddu Peethi:
Recipe Tips:
To prepare this recipe, soak the lentils for at least 2 hours before blending
Dal mixture consistency should not be rain; otherwise, it will be soggy while frying.
Laddu can be had alone with tea or coffee after frying
Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping it in the freezer
If you have tried this Laddu Peethi Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To make laddu peeth, I firstly soak lentils for at least two hours and prepare both veggies, onion, and radish.
Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.
Grind both lentils in a chopper mixer by adding spices, just splash some water over the dal and then blend tilit l turns to a fine smooth texture.
Beat it well until the dal mixture turns fluffy and light.
Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well.
Heat the oil in a wok on medium heat.
Take one portion around a tennis-sized ball or to the desired size. Put laddu balls in hot medium oil and fry them on high-medium heat.
Fry each side of the laddu for about 2-3 minutes till it turns to a nice golden brown color.
Once laddu gets golden brown in color, drain
them from the oil.
Transfer all laddu to the paper towel to remove
excess oil.
Place 3-4 laddoos in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddoos, making them juicy.
Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over laddu peethi
