Pakistani Spicy Masala Smashed Potatoes Recipe

If you like potatoes, you’ll love these spicy masala smashed potatoes!The best you can get from a potato is something crispy on the outside and soft and fluffy on the inside.These will make your mouth water as you prepare them, which are boiled, smashed, and baked in a delicious coating of spicy masala.
A curry leaf, mustard seed, and cumin tempering is added after the dish has been removed from the oven, creating a delicious aroma throughout the house.
The perfect finishing touch is a sprinkle of amchur powder and chaat masala for a slightly tangy flavor, and then it’s time to enjoy your delicious snack!
Smashed potatoes go well with tamarind dipping sauce, but green coconut or mint chutney would also be great choices!
The recipe has three steps, which may seem like a lot, but the time-saving tip at the end will show you how to make it easier.
Start with small potatoes when making smashed potatoes.Dutch yellow is usually my pick, but any other variety will do.Before boiling the potatoes, thoroughly wash and dry them.The potatoes will be crispier the less moisture there is on their skin.
The boiling and smashing: I add a small amount of vinegar to the water when I boil my potatoes.When baked or roasted, this helps the potatoes keep their shape and makes the skin crisper.
Only cook the potatoes until the knife slides in easily.When mashed, overcooked potatoes lose their shape.If you don’t want the potatoes to be very thin and crispy throughout, smash them gently.
I like mine to be soft inside and crispy on the outside, so I press them just enough to break them open.You can make this choice!
The spices and roasting I completely dry the potatoes a second time after boiling them.Once more, this is to guarantee that they will be crispy.
I combine all of the spices in the spice mix and add some baking powder to make the potatoes even crispier.After the masla (spice mix) has covered the potatoes, they go into the oven to bake until they are crisp.
TIP:The paprika can be used in place of the chilli powder if you prefer the potatoes to be less spicy.
To prevent the potatoes from sticking to the baking sheet, I preheat it and line it with parchment.Although many people prefer to flip the potatoes halfway through cooking, I typically do not feel the need to do so; once more, the decision is yours.
THE Treating
When the potatoes emerge from the broiler, eliminate them from the material and put them on a perfect dish.Heat a few oil and gradually broil the cumin seeds, mustard seeds and curry leaves.You don’t want to burn them, but you do want to release their aroma, so don’t overcook them.Sprinkle the potatoes with the fragrant spices and oil.
Sprinkle the chat masala and amchur immediately on top of the lemon juice and toss well.Serve hot from the oven with your preferred dipping sauce.
STORAGE AND REHEATING YOUR POTATOES While potatoes taste best when eaten right away, they lose their crispness when stored and reheated.However, here are the storage instructions in case there are any leftovers.
FRIDGE The potatoes can be kept for up to two days in the refrigerator in an airtight container.For reheating, drizzle them with a tablespoon or two of olive oil and bake for 20 minutes at 350 degrees Fahrenheit (180 degrees Celsius).
Freezer: Place the potatoes on a baking sheet and freeze for two to four hours to freeze.Remove the frozen potatoes from the freezer and place them in a ziplock bag.They can be kept for up to a month in the freezer.
At the point when you’re prepared to eat them, thaw out them in the cooler short-term and afterward adhere to the warming guidelines above.
We hope you decide to give the recipe a shot!Please rate, comment, tag, and share your photos on social media as usual!
These Spicy Masala Smashed Potatoes are a delicious side dish or snack that are boiled, smashed, and then roasted with a delicious spice blend!
INGREDIENTS 1x 2x 3x 1 12 lbs baby dutch yellow potatoes 14 cup distilled white vinegar 12 lemon 12 tsp amchur powder 12 tsp chaat masala Spicy Masala 14 cup avocado oil 1 lemon 12 tsp kashmiri red chili powder 12 tsp turmeric powder 12 tsp salt 12 tsp baking powderAll of the other spices in the mixture will still provide enough heat, and the paprika will give the potatoes a beautiful red color. However, the substitution will help tone it down a bit.
Simmering Time – In my stove 30-40 minutes are sufficient to fresh up the potatoes, yet every broiler is unique, so you might have to change this time.If you want them crispy but not overcooked, it’s best to err on the side of caution and check on them after 30 minutes.
Serving:Calories per person:Carbohydrates: 234 kcal25 g of protein:3g
Fat:15 grams of fat:2 grams of monounsaturated fat:2 grams of monounsaturated fat:Sodium, 10 mg:Potassium, 704 mg:581 mg of fiber:4g of sugar:2g
Vitamin A:Vitamin C, 866 IU:70mg
Calcium:81mg of iron:2mg

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