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Crsipy Potato Topped with Peanut Curd Chutney, Vrat, Upvas

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Tarla Dalal

05 October, 2016

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Table of Content

About Crsipy Potato Topped With Peanut Curd Chutney, Vrat, Upvas

Ingredients

Methods

Nutrient values

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.

Ingredients

Main Ingredients

15 boiled and peeled 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 curd (dahi)

Method

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

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.

Crsipy Potato Topped with Peanut Curd Chutney, Vrat, Upvas recipe with step by step photos