Crsipy Potato Topped with Peanut Curd Chutney, Vrat, Upvas
by Tarla Dalal
Here is a fabulous snack that adds an element of fun to your upvas . Crispy, deep-fried potato slices are served with a fabulous chutney, which combines the crunch and earthy flavour of peanuts with the tang of curds and the spiciness of ginger and green chillies.
You can serve the Crispy Potato Topped with Peanut Curd Chutney as a starter, or combine it with other faral snacks like Kand Aloo Pakoda and Faraali Pattice , to make a snack platter. To get the chutney right, make sure you grind it only coarsely and not too smooth.
Crsipy Potato Topped with Peanut Curd Chutney, Vrat, Upvas recipe - How to make Crsipy Potato Topped with Peanut Curd Chutney, Vrat, Upvas
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
15 boiled thick potato slices
oil for deep-frying
cumin seeds (jeera) powder for sprinkling
For The Peanut Curd Chutney
1/4 cup raw peanuts
1/4 tsp roughly chopped ginger (adrak)
1 1/2 tsp roughly chopped green chillies
a pinch of sugar
rock salt (sendha namak) to taste
3 tbsp curds (dahi)
For the peanut curd chutney
- For the peanut curd chutney
- Combine the peanuts, ginger, green chillies, sugar and rock salt in a mixer and blend till corse.
- Trasnfer the mixture into a deep bowl add the curds and mix well. Keep aside.
How to proceed
- How to proceed
- Heat the oil in a deep non-stick pan and deep-fry a few potato slices, at a time till they turn golden brown in colour from al lthe sides. Drain on an absorbent paper.
- Top each deep-fried potato slice with little of the prepared peanut curd chutney. Sprinkle a little cumin seeds powder evenly over it.
- Serve immeidately.
| Energy | 166 cal |
| Protein | 1.6 g |
| Carbohydrates | 14.3 g |
| Fiber | 1 g |
| Fat | 11 g |
| Cholesterol | 2.4 mg |
| Vitamin A | 128.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 10.4 mg |
| Folic Acid | 11 mcg |
| Calcium | 37.5 mg |
| Iron | 0.3 mg |
| Magnesium | 20.9 mg |
| Phosphorus | 43.5 mg |
| Sodium | 9.4 mg |
| Potassium | 161.7 mg |
| Zinc | 0.3 mg |
This is a great farall starter recipe that is just so perfect, has a crispy base and a nice spicy chutney Must try