Chatpata Aloo is simply a spicy evening snack.This right here is my Favourite way to cook potatoes, an easy, quick, spicy and really fun way to eat potatoes, as well as the best snack for especially potato lovers. At home, my mother used to cook with a few ingredients, but I did a few variations in this recipe. You must try it at home.
This
relish recipe goes well with bread slices and hot tea. To prepare this recipe, first boil the potatoes a bit hard with the skin, then coat them with olive oil
and seasoning in the wok or pan, separately prepare sweet and sour tamarind
sauce to drizzle over spicy potatoes and garnish with fresh coriander leaves, then serve hot.t
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Boil the potatoes with the skin. First, take a large capacity pot and pour 1 litre of water with the potatoes, bring it to a boil, then cook them for about 15 minutes. Drain
them out of the water and let them cool down a bit.
Remove the skin and cut all potatoes into cube shapes except 1 potato, which we will add at the end of cooking. Chop the coriander leaves and keep aside.
Soak the tamarind with a little hot water for an hour, extract all seeds and separate the pulp.
Take a small mixing bowl, then add pulp along with black salt, chaat masala, and sugar. Stir well and keep aside until required.
Heat the oil in the wok.
Put boiled potatoes into the work.
Add all dry spices to the potatoes
Stir well potatoes
Fry potatoes until they are well-coated with spices.
Put mashed potatoes
Stir to combine well for around 3-4 minutes.
Chatpata Aloo is ready.
Transfer to the plate and drizzle tamarind sauce over chatpata alo.o
Chicken Stick Recipe || Tasty Chicken Skewers
|| How to make chicken sticks with step-by-step photos and video
Chicken Sticks are crispy on the outside
and spicy and juicy on the inside. The marinade tenderizes the chicken and adds
flavor, making this easy recipe a family favorite for years.
I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying.
I’ve made some variations compared to the chicken sticks typically sold by
vendors. These chicken sticks are mildly spicy, but I plan to create a
bakery-style version of this recipe for the upcoming Ramadan, so stay tuned! 😊
Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them again and again!
My Latest Video, Chicken Sticks:
Can we store these sticks for future use?
To store these sticks, first coat them in
batter, then coat them again with breadcrumbs. Place them in an airtight container,
or fry them instantly. This stick can be easily used for a month.
Refrigerate it, and when you plan to fry it,
take it out 10 minutes beforehand. Fry it in medium-hot oil until it turns a
nice golden brown color.
Ingredients for chicken sticks:
**Chicken**:We use chicken breast for this recipe, but you can
substitute it with trimmed chicken thigh meat if you prefer. However, I find
chicken breast requires almost no preparation, which is why I chose it.
**Ginger Garlic Powder**:We add ginger garlic powder to prevent the dish from becoming too soggy in this
recipe. This powder is ideal for frying chicken. If you prefer to use paste
instead of powder, I recommend ensuring that the paste is dry, meaning it should
not contain water. Excess moisture will make the chicken soggy rather than
crispy.
**White Pepper**:White
pepper is a key ingredient in this recipe. I bought whole white peppercorns and
ground them into a fine powder. I recommend avoiding pre-ground white pepper,
as it doesn't provide the same flavor as freshly ground pepper. If white pepper
is not available in your area or if you don’t like it, you can use black pepper
instead.
**Lemon
Juice:**I used lemon juice in the chicken stick recipe because lemon
naturally contains acid, which helps tenderize the meat and make it more
succulent. I wouldn't recommend using white vinegar in this recipe, as its
strong acetic acid can shred the chicken during the marinating process.
**Barbecue
Sauce:**I added barbecue sauce to impart a barbecue flavor to the
chicken without the need for coal smoking. This gives the skewers a fantastic
taste, making it feel like you cooked them on a grill or over charcoal with
your first bite.
**Mustard
Paste:**I use mustard paste in recipes for an earthy flavor,
especially when frying snacks, kebabs, or grilled sandwiches. I find that
mustard paste is more effective than mustard powder. Based on my experience
with both, I can conclude that paste offers a more flavorful taste, even though
it is slightly more expensive than powder. I never compromise on taste.
**Oyster
Sauce:**This sauce is commonly used in stir-fried dishes, noodle dishes
like chow mein, and beef and broccoli to add a savory glaze.
I also use it for marinating chicken
to enhance the flavors. Just a small amount is enough to elevate the taste of
the chicken; remember that using too much can overpower the other ingredients
in the recipe.
**Hot Chili
Sauce:**In this chicken skewer recipe, I opted for hot chili sauce instead
of red chili powder. It won’t make your chicken skewers too spicy, but it will
give them a flavorful, desi touch.
That we Asians are accustomed to in
our meals. If you prefer a milder taste, you can use regular chili sauce
instead of hot chili sauce.
**Egg** I used an
egg to make batter for coating the chicken skewers, adding some all-purpose
flour and milk to create a thicker consistency.
Alternatively, you can skip the
flour and use breadcrumbs instead; just coat the chicken skewers with
breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In
this recipe, I didn’t use breadcrumbs at all.
**All-purpose
flour **is a small amount added with the egg to create a thick, crispy
coating around the chicken skewers, but it’s optional. As mentioned earlier,
you can simply use egg and milk for dipping.
**Milk**:I added a
small amount of milk to the batter for a pouring consistency. Do not add water
to the batter while mixing, as it may spoil the taste.
I also included Chinese salt,
regular salt, and pepper in the batter to enhance its flavor. Even if you
choose to use only milk and egg for dipping the skewers, I recommend adding
these three seasonings for taste and flavor.
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For detailed recipes, step by
step, watch my video.
How to make chicken sticks?
Cut the chicken into 1/2-inch wide strips and then into
1-inch medium-sized cubes. Wash the chicken thoroughly.
In a bowl, combine the garlic, ginger powder, white pepper,
lemon juice, barbecue sauce, mustard paste, oyster sauce, and hot chili sauce
with the chicken. Let it marinate for about 5 to 6 hours.
For each skewer, thread 4-5 marinated chicken cubes. You can
store these skewers either without any coating or, after coating and crumbing,
they can be preserved for about a month.
Combine the egg, all-purpose flour,
and milk in a bowl until the mixture reaches a pouring consistency. Then, add a
pinch of salt, crushed black pepper, and Chinese salt, and mix well.
Alternatively, you can skip the
all-purpose flour and coat the skewers with breadcrumbs. Then, dip them in the
egg and milk mixture before deep-frying.
Heat the medium-hot oil in a
non-stick pan or wok. Coat each chicken skewer with batter, and if desired, you
can also coat them with breadcrumbs after dipping them in the batter.
Keep the flame at medium-low; if the
heat is too high, the chicken may brown quickly on the outside while remaining
uncooked on the inside.
Let the chicken skewers fry
undisturbed for 2-3 minutes before turning them over. If you flip them too
soon,
The coating may separate. Continue frying the chicken skewers until they
are golden brown on both sides.
Crispy and tasty chicken sticks are ready to serve with ketchup and sauce.
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!
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