#potatosnacks #potatosnacksrecipe #4easypotatosnacks
Learn 4 easy and crispy "Potato Snacks Recipe" By Chef Garima Gupta
1) Cheesy Minty Potato Wedges 00:00
2) Potato Wedges 04:51
3) Hash Brown Potatoes With Mashed Peas 08:36
4) Aloo Tuk 15:24
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Presenting GG's Platter, an unique cookery show with a superb blend of Instant Recipes, Culinary Expert Tips, Fun & Amusement with the - winner of MALLIKA e KITCHEN 2012 ("Celebrity Chef Garima Gupta)".
So your wait for delicious, exotic and mouth-watering dishes will going to end here only. Keep tuned in & do subscribe to the channel to witness the most aromatic cuisines with GG's platter.
Learn 4 easy and crispy "Potato Snacks Recipe" By Chef Garima Gupta
1) Cheesy Minty Potato Wedges 00:00
2) Potato Wedges 04:51
3) Hash Brown Potatoes With Mashed Peas 08:36
4) Aloo Tuk 15:24
4 easy potato snacks,potato snacks recipes,potato recipes,crispy potato fritters,potato snacks,aloo tuk recipe,potato pancakes,easy potato snacks,potato snack,potato wedges,potato pancake recipe,potato pancakes recipe,potato pancake,how to make potato pancake,crispy potato snacks,crispy potato wedges,aloo snacks recipe,aloo 65 | potato 65 | quick easy potato snack,easy potato snacks recipes,potato fingers recipe,gg's platter,chef garima gupta
Presenting GG's Platter, an unique cookery show with a superb blend of Instant Recipes, Culinary Expert Tips, Fun & Amusement with the - winner of MALLIKA e KITCHEN 2012 ("Celebrity Chef Garima Gupta)".
So your wait for delicious, exotic and mouth-watering dishes will going to end here only. Keep tuned in & do subscribe to the channel to witness the most aromatic cuisines with GG's platter.
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LifestyleTranscript
00:00 Hi, Namaste, I am Garima, this is Gigi's Platter and today a very tasty snack made
00:16 out of cheese and mint and potato and that's why it is called Cheesy Minty Potato Wedges.
00:22 For this we need very less ingredients as usual, boiled potatoes, salt and pepper, cheese and mint as it is the main ingredient of this dish and butter to make it.
00:32 So, let's get going. Heat up the pan.
00:35 We have taken boiled potatoes and we will cut it into small cubes.
00:42 If you notice, we are using the skin of the potatoes because that gives it a crispier taste as and when we cook.
00:50 The pan is hot, now we will add butter.
00:59 You can also add olive oil but butter will enhance the saltiness of the dish.
01:08 Now we will add mint leaves.
01:13 These are whole mint leaves, not chopped. Mint leaves give it a unique flavour.
01:20 So, we will fry the mint leaves on low flame.
01:24 Now we will add boiled potatoes along with the skin.
01:38 We will keep the flame on low and mix it well.
01:43 We don't need to cook the potatoes but we will cook it from all sides so that it gets a little crisp.
01:55 This is the right time to add salt and pepper.
02:03 Keep in mind that we will add cheese and butter to balance the saltiness.
02:15 Now we will add black pepper.
02:18 This is according to your taste.
02:21 Mix it well.
02:26 Now we will increase the flame so that it gets crisp.
02:33 It will get crisp from all sides in 4-5 minutes.
02:41 Keep flipping the potatoes so that it gets crisp from all sides.
02:51 The potatoes have turned brown, so this is the right time to add cheese but we will reduce the flame.
03:01 It is a nearly ready dish.
03:03 We will add more mint leaves as it already gives the flavour.
03:07 But the mint leaves will get melted with the cheese.
03:10 So, we are just adding a lot of mint leaves.
03:12 We will add grated cheese on top of it.
03:19 The flame is on low.
03:21 We will cover it so that the cheese melts in the steam.
03:26 It will take only 3 minutes to get it ready and to be served.
03:32 Let's get ready for serving.
03:35 We will serve it in a plate with mint leaves.
03:40 So, the cheese has melted over the mint and over the potatoes.
03:47 It is ready.
03:49 The cheese smells amazing with the mint.
03:56 How will you get this smell until you make it.
04:00 Gas off, ready to serve.
04:06 Which is a party snack or a tiffin snack.
04:09 You can serve it as you like.
04:12 You can have it with tea, light evening snack for kids.
04:18 It has cheese, kids will love it.
04:21 It has potatoes, lot of carbohydrates, lot of energy.
04:24 In fact, kids will enjoy it.
04:26 Here we are.
04:32 And to make it easy to pick up, we will put toothpicks on it.
04:40 So that it becomes finger food.
04:42 The thing which can be easily eaten by picking it up is called finger food.
04:46 So, this becomes a finger food.
04:48 There is one more dish like this, Potato wedges.
04:52 Kids can call it their favourite.
04:55 And it is the easiest for you as there are very less ingredients.
04:59 And the ingredients which you can make at home anytime, anytime, no matter what anyone asks.
05:04 I have boiled the potatoes and not peeled them.
05:08 Because we will be using the peels in the dish.
05:11 And it will make the dish better.
05:13 We will cut it into wedges, big pieces.
05:17 Till the time our pan is getting hot, we will put oil in it.
05:22 Till the time oil is getting hot, we will cut the wedges more.
05:25 Try to boil the potatoes more.
05:28 That is, it should not be a wet potato, it should be a dry potato.
05:32 If you want, you can cut the small pieces of potatoes.
05:36 But I personally feel that this type of potato looks more attractive in potato wedges.
05:43 Ok, the potatoes are cut and the oil is hot.
05:46 So, the next step, what we will do is, we will put finely chopped garlic in it.
05:52 We will saute it for 2 minutes.
05:55 Then we will put the sauce straight away in it.
06:01 You can put ketchup, onion garlic sauce, whatever sauce you like.
06:08 Be careful that it will fly when you put the sauce.
06:15 So, reduce the flame.
06:17 And yes, we will need a lot of sauce.
06:19 Because there is nothing else in it except the sauce.
06:21 And we don't like the taste of Indian food without spiciness.
06:26 So, we will add a little chilli powder.
06:29 If your kids don't eat spicy food, then add less or don't add.
06:34 The best thing about cooking is that it includes your creativity.
06:40 You can make it as you want.
06:42 If you want to add chilli sauce, you can add that.
06:46 You have to add garlic in it.
06:48 Add it, don't add it.
06:50 So, the creativity is yours, basic input is ours.
06:55 Now we will put the boiled potatoes in it.
06:59 There is already a lot of salt in the sauce.
07:04 So, if you want to add salt from the top, then we will add it carefully.
07:08 After adding the potatoes, we have to stir it well.
07:11 We have to cook it until the sauce disappears and sticks to the potatoes.
07:16 So, we can add salt as per taste.
07:21 Otherwise, the salty part of the sauce will work.
07:26 While it is cooking a little more, we will prepare the garnish.
07:31 Let's prepare to serve it.
07:33 We don't have to work hard.
07:35 We will just put it in a plate.
07:38 And because the color makes a difference for the appeal of each dish.
07:42 So, we will garnish it with finely chopped spring onion.
07:46 It has been fried well in 5 to 7 minutes.
07:51 If you want to fry it more, then fry it more.
07:54 But after frying, the color of the potatoes has changed.
08:02 It's ready to serve.
08:04 So, we will serve it.
08:08 We will garnish the fried potatoes with spring onion.
08:19 So, here our potato wedges are ready to be going into the mouth.
08:34 Gigi's Platter has brought a continental dish this time.
08:38 And that is Hash Brown Potatoes with Mashed Peas.
08:43 This is a way to make potato tikkia but in a very different way.
08:49 With very less spices.
08:50 And the mashed peas also has very less spices.
08:53 But tasty is not the word.
08:56 It's going to be very very delicious.
08:58 So, let's get going.
08:59 First of all, we have boiled the potatoes and peeled them.
09:02 And we will grate it.
09:04 We grate it because we can also mash it with our hands.
09:08 But sometimes, some pieces get big and some get small.
09:13 So, we grate it so that it becomes smooth.
09:19 It's very simple.
09:21 And we will add butter, salt and pepper.
09:25 That is it.
09:26 So, here our potatoes are grated.
09:29 We will add butter.
09:33 It's a little soft butter.
09:38 So, around 1 big tablespoon.
09:41 It already has a little salt.
09:43 So, we will add a little less salt.
09:46 And we will put pepper.
09:48 Now, we will mix it well.
09:50 And till then our pan is hot.
09:52 And even though the dish is continental, we will mix it with our hands.
09:58 Because only then it will be mashed well.
10:01 Because it is mashed potatoes.
10:03 So, this is ready.
10:05 Now, tikkiya will be made.
10:07 Now, normally when we make tikkiya, we make it in a round shape.
10:13 But since this is continental, people there make it in a rectangle shape.
10:18 So, what we will do is we will try to make the same shape like them.
10:21 So, it's going to be rectangle.
10:23 It's not too thin and not too thick.
10:29 Actually, the potatoes are already boiled.
10:31 So, it's cooked.
10:32 So, it won't take much time to cook.
10:35 So, now you can see this is rectangle.
10:37 We will put it on medium flame.
10:41 If you see, we haven't put oil in the pan.
10:44 Because the butter which is there already in this, that will cook it.
10:49 And because there is no oil in it, it will quickly turn brown.
10:54 And that is the color that we want.
10:56 And that is why it is called hash brown potatoes.
10:59 The taste of tikkiya doubles when we serve it with mashed peas.
11:05 And this is for vegetarians, that is hash brown and mashed peas.
11:09 And if we want to give it to non-vegetarians, then with these two things,
11:13 grilled chicken or grilled fish is served.
11:17 So, maybe on Gigi's Platter, you will find the grilled chicken also.
11:20 You can search that recipe and you can combine it and you can serve it to your family.
11:25 So, now we will increase the flame.
11:29 And after 2-3 minutes, we have to check that the sides have started turning brown or not.
11:37 So, yes it has started changing the color.
11:40 So, we will turn all the tikkis or the pieces.
11:46 And as you can see, oil has already started coming in the pan.
11:50 And that is because that butter which is there in that potato is oozing out now.
11:55 And now we will increase the flame and we will cook it from both the sides for 3-4 minutes.
12:01 We need a nice brown color.
12:03 If it does not come, then we will cook it more.
12:05 And as you can see, it has become crisp from both the sides.
12:10 It has become nice brown color.
12:12 So, now we will take it out.
12:14 But now we will not take it out in the serving dish.
12:17 Because second part of this dish is yet to get ready.
12:21 And when it is ready, we will plate it together.
12:26 So, now we will just take it out and keep it aside.
12:30 And the second part is of mashed peas.
12:36 So, let us prepare the mashed peas.
12:40 For that we need peas, water and cooker.
12:43 A little salt.
12:44 So, for that we will take cooker.
12:47 And this is 6 pieces of peas.
12:53 So, that is for 2 people.
12:55 So, for 2 people we will take around 1 bowl of peas.
12:58 And we will add water in it as much as it covers the surface.
13:05 That means it will not be too much water.
13:07 So, we don't need excess of water basically.
13:09 We will add salt along with it.
13:11 Mix it well.
13:13 And place the cooker on the stove and cook it on low flame.
13:17 And cooker will whistle 3-4 times.
13:19 Now we will see how much peas are cooked.
13:28 And as per my guess, it should be cooked in 3-4 whistles.
13:33 So, if you can see.
13:35 We had added less water.
13:37 And we have to see that these can be easily mashed.
13:43 So, yes, these are mashed peas.
13:45 They need to be mashed.
13:47 We need to see whether they can easily be mashed.
13:49 Because if these are not in this condition.
13:51 We have to give 1-2 whistles more to bring it to this condition.
13:56 So, you have to be careful that peas should be mashed without any pressure.
14:03 So, what we will do is, first we will mash the peas.
14:08 Don't do this in a mixer because it will become a paste.
14:12 So, we don't want that paste.
14:14 That's the difference between a paste of peas and mashed peas.
14:18 So, just mash them so that the skin can be seen and the flesh of peas can be seen.
14:25 So, we have mashed them well.
14:28 But we will heat it once again.
14:30 We will remove the liquid from it.
14:36 We want it more thicker basically.
14:38 So, till it becomes thicker, we will start preparing the plating.
14:43 So, let me start the plating.
14:46 We will keep tomatoes with it.
14:48 You can grill it if you want.
14:51 But let's serve it the way they are.
14:53 A little seasoning on it.
14:55 That is salt and pepper.
14:57 If you remember, we have not added pepper in peas yet.
15:00 So, we will add just a dash of pepper, not much.
15:03 Because the sweetness of peas is what is required.
15:06 So, here our mashed peas are ready.
15:08 So, we will start plating it.
15:11 Gigi's Platter is going to fulfill one more promise of mine.
15:26 I had promised a long time ago that if you want, you can also come to Gigi's Platter.
15:32 And likewise, I welcome a viewer, a subscriber and a fan, Anjali Gwalani to Gigi's Platter.
15:41 Most welcome.
15:43 And these are the people who have seen our recipes, liked them and sent their recipes.
15:50 I have invited one of them to come and cook with us.
15:56 So, most welcome.
15:58 Tell me, how do you like our Gigi's Platter, Anjali?
16:02 I like it a lot.
16:03 I have surely tried the coconut pudding you made.
16:07 Thank you so much.
16:08 The one with prasad.
16:09 Yes, yes.
16:10 I liked it a lot and it was very tasty.
16:12 Thank you so much.
16:13 And what are you going to cook for us today?
16:16 What are you going to teach us?
16:18 Today, we are going to make Aloo Tuk.
16:20 Okay, that's a Sindhi dish?
16:21 Yes, it is a Sindhi dish.
16:23 And it goes with Kadhi rice.
16:25 Great, then you tell us what all you have to do.
16:27 And there is a snack item too.
16:29 Yes, okay.
16:30 So, let's start the preparation.
16:32 First, I think we will heat the oil.
16:35 She told me that this dish is suitable for Gigi's Platter because it has less ingredients.
16:41 Like Gigi's Platter, a tasty dish is made with less ingredients.
16:44 And she also told me that she will cut the potatoes in a different way.
16:48 So, I have prepared everything.
16:50 These are peeled potatoes.
16:51 Yes.
16:52 We have to cut them in half.
16:54 So, are there baby potatoes or big potatoes?
16:57 Medium size will do.
16:59 So, not the small potatoes?
17:00 No.
17:01 And if there are big potatoes, then we will cut them into four pieces.
17:05 Okay.
17:06 And we will deep fry them.
17:08 Now, all of this will go inside.
17:10 You should go very carefully.
17:11 I think, we should put all of it at once.
17:14 I can see that you have also added spices like turmeric, red chilli powder, coriander powder, salt and dry mango powder.
17:20 That's it.
17:21 Five spices.
17:22 Okay.
17:23 How long do we have to fry them?
17:24 Do we have to fry them until they turn reddish?
17:26 We have to fry them until the potatoes are soft.
17:29 Okay.
17:30 Because we have to fry them for the second time.
17:33 Oh, two times fry.
17:34 This is a double fry dish.
17:36 So, they are not actually golden.
17:38 They are not golden.
17:39 Okay.
17:40 As you said, they will be double fried.
17:42 So, how will we check if it is time to take them out?
17:45 Okay, carefully means?
17:48 Knife.
17:49 Knife.
17:50 So, they are soft.
17:51 Okay.
17:52 They are half ready.
17:53 And now, we will let them cool down.
17:55 Okay.
17:56 So, it will take five to seven minutes for them to cool down.
17:58 Yes.
17:59 Till then, we will have tea and come.
18:01 You bring the potatoes till then.
18:03 Prepare them.
18:04 We will have tea and come in two minutes.
18:09 So, you must have prepared.
18:11 We are also ready for the next round.
18:13 So, tell us what we have to do?
18:15 Now, we have to press them a little.
18:18 Okay.
18:19 That's it?
18:20 Yes.
18:21 All pieces?
18:22 Yes.
18:23 So, how will it go back in the oil?
18:24 Okay.
18:25 Great.
18:26 I think kids will love it.
18:27 I mean, they like French fries a lot.
18:30 Potatoes are also fried in a way.
18:32 And this is going to be more of Indian style because there will be spices in it.
18:38 We will add some salt.
18:39 In the oil?
18:40 Yes.
18:41 Oh, okay.
18:42 Fry them till they become a little crisp.
18:44 Okay.
18:45 So, in three to four minutes, our Agmohi fries are ready.
18:49 Second time fry.
18:50 So, it's more of reddish color.
18:53 So, will they cool down again or I will remove them and put them in another pan?
18:58 Remove them and put them in the pan.
19:00 Okay.
19:01 So, we don't need oil here now?
19:04 No.
19:05 Now, we just have to add spices.
19:06 Okay.
19:07 So, which spices should I give you?
19:08 Coriander powder.
19:09 Okay.
19:10 Take this.
19:11 We will spread it evenly.
19:12 Red chili powder.
19:13 As much as you like spicy, turmeric according to that.
19:17 Dry mango powder.
19:19 So, those who don't like sour taste, can add less dry mango powder.
19:24 And again, salt to taste.
19:26 So, this can be a party snack or starter.
19:30 I think if there is nothing else, then we have to make potatoes in a different way.
19:34 It will be good with dal chawal too.
19:35 I am sure.
19:36 So, can we?
19:37 Is it done?
19:38 Yes.
19:39 Amazing.
19:40 So, I think coriander should be sufficient to garnish it.
19:47 This is looking amazing.
19:49 And thank you so much Anjali for this amazing aloo tuk.
19:53 And if you want to come here, let me tell you that you came here because she is my subscriber.
20:01 Then she sent the recipe.
20:03 No one can come here without her.
20:06 So, if you want to come here, first subscribe, share, like, comment, maybe send me a recipe.
20:13 I will surely call you here.
20:15 Like I did to you.
20:16 Thank you so much.
20:17 [MUSIC PLAYING]