ALOO is the most common ingredient of every kitchen, that is super delicious, very versatile, quick companion and easily available. ALOO can match with any leafy or green vegetables, it even goes well with pulses, and in gravies it works like a magic. All and all, ALOO is something we can’t resist off. In fact, this is the only ingredient which is used on regular and occasional basis. Either it is your fast or a regular day; ALOO will always keep your appetite full. I am quite strange to know that how much ALOO do for us. And now it is our turn, to make the ordinary ALOO look like a king, with more flavor and yum. Check the recipes below and know the other tactics of making ALOO in a unique way, which is much tastier and appealing than before.
- Cook the medium sized potatoes, peel their skin and mash well.
- Chop the onions, green chilies and coriander leaves finely.
- Mix the mashed potatoes together with the chopped onions, green chilies, coriander leaves, red paprika, oregano, basil leaves, shedder cheese, chopped garlic, garam masala, gram flour, lemon juice and salt.
- Take a portion of mixture and place cheese cubes into it and gently form small balls out it.
- Coat the small balls with diluted corn flour and bread crumps.
- Heat oil in a pan and deep fry the potato Gobbets till golden brown.
- Serve hot with tomato sauce.
- Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray, set aside.
- Cut potatoes in finger shaped without peeling their skin.
- Mix butter and olive oil in a bowl. Brush mixture onto the potatoes.
- Combine seasoning salt, flour and cayenne pepper in a plastic bag. Add potatoes to bag and shake to coat.
- Bake on prepared cookie sheet for 20 minutes. Turn and bake for 10 more minutes.
- Heat oil in pan and deep fry potatoes for 5 – 7 more minutes or until browned.
- Serve hot.
- Preheat the oven to 375 degree. Grease a non-stick muffin pan with cooking spray.
- Take a large bowl and add together the mashed potatoes, egg, 3/4 cup cheddar cheese and 2 tablespoons Chilies.
- Season the mixture with salt and pepper.
- Divide the potato mixture evenly into the prepared muffin pan.
- Bake the muffins for 30 to 35 minutes until golden brown and crisp around the edges.
- Remove the pan from the oven, top the muffins with the remaining 1/4 cup cheddar cheese and return them to the oven for 3 more minutes. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
- Transfer the muffins to a serving dish and Enjoy.