Boiled, baked, fried, smashed or mashed, the humble potato is one ingredient that keeps satisfying the palate in whichever form it is prepared. Add them to curries, or simply half fry with your favourite spices, they are truly saviours for quick fix meals. From the flavour some Charrey Aloo to a delightful Potato & Pesto Stuffed Bread Roll for your high tea, Curry Leaf Roast or the famous Swiss Rosti, here are four exclusive recipes of potatoes. Easy to make, they are chefs’ signature dishes as a perfect choice for your exclusive potato feast.
Potato & Pesto Stuffed Bread Rolls
By Chef Ruffy Shaikh, Senior Sous Chef, ITC Grand Central, Mumbai
Ingredients: Boiled and mashed large potatoes, 4; Fresh basil pesto, 1/2 cup; Grated mozzarella cheese, 1/2 cup; Finely chopped small onion, 1; Minced garlic, 2 cloves; Chili flakes, 1 tsp; White bread, 8 slices; Melted butter, 2 tbsp; Salt and pepper, to taste; Chopped fresh parsley for garnish
Method
To make the filling, put the mashed potatoes, grated mozzarella cheese, fresh basil pesto, minced garlic, chopped onion, chilli flakes, salt, and pepper in a large mixing bowl. Blend thoroughly until all of the ingredients are distributed equally.
To make the bread rolls, take a piece of bread and use a rolling pin to gently flatten it. Put a generous amount of the pesto-potato mixture in the centre of each slice. Press the edges of the bread together to seal it around the Filling.
Preheat your oven to 180°C (350°F) before baking the rolls. Arrange the bread rolls onto a parchment paper-lined baking sheet. Melt the butter and brush the rolls, then bake for 15 to 20 minutes, until crispy and golden brown.
Tip: Serve as a snack or appetiser, garnish with chopped parsley and serve hot. Serve these rolls with a simple yoghurt dip or with a side of marinara sauce.
Baby Potato Roast with Curryleaf Podi (Chinna Urugai Karuveppilai podi roast)
By Bhagyalakshmi Gohokar, Co-founder and Head Chef, Santosham Foods, Mumbai
Ingredients:
For Karuveppilai Podi: Curry leaves, 50 gm; Chana Dal, 30 gm; Urad Dal, 30 gm; Sesame Seeds, 15 gm; Hing, 10 gm; Dried Red Chillies, 6-10 nos (depending on spice level required); Tamarind, 5 gm; Salt, to taste
For Potato roast: Baby potatoes, 250 gm; Oil, 15-20 ml; Mustard seeds, 5 gm; Dried Red chillies, 2; Turmeric, ½ teaspoon; Curry leaves; Heeng, a pinch
Method:
For Karuveppilai Podi
Wash and dry the curry leaves. Dry roast all ingredients one by one with a few drops of oil. Once cooled, grind the ingredients together to a coarse consistency. Adjust the salt to taste. Store in an airtight container. This makes for an excellent accompaniment to idlis, dosas and can also be turned into a delicious curry leaf podi rice for a quick lunch.
Prepping the potatoes: Wash the potatoes well and boil them in heavily salted water in 500 ml water for 10 minutes. You can also cook this in a pressure cooker for one whistle.
Tip: Poke the potatoes with a fork or toothpick before boiling to help release the steam as they cook. Peel and set aside. You can use them as in or give them a quick flash fry them for a better crust.
Heat oil in a pan. Once hot, add mustard seeds and let them pop. To this, add 2 broken dry red chillies, curry leaves, heeng and turmeric. Mix in the peeled baby potatoes & some salt. Toss well on a high flame. Add 2 to 3 tablespoon of the prepared podi and mix well. Check seasoning & adjust to taste. Garnish with some freshly chopped coriander leaves.
Potato Doubles
By Head Chef Mahfuz shaikh at Napoli by Shatranj Bandra, Mumbai
Ingredients:
For the dough: All-purpose flour, 2 cups; Baking powder, 1/2 teaspoon; Salt, 1/2 teaspoon; Vegetable oil, 2 tablespoons; Warm water (adjust as needed), 3/4 cup
For the filling: Potatoes (peeled and cubed), 4; Vegetable oil, 1 tablespoon; Cumin seeds, 1 teaspoon; Mustard seeds, 1 teaspoon; Onion (finely chopped), 1; Garlic (minced), 2 cloves; Turmeric powder, 1 teaspoon; Ground coriander, 1 teaspoon; Ground cumin, 1 teaspoon; Chili powder (adjust to taste), 1/2 teaspoon; Salt, to taste; Fresh cilantro for garnish (optional)
Method
Prepare the dough:
In a large bowl, combine the flour, baking powder, and salt. Add the vegetable oil, rubbing it into the flour mixture until it resembles fine crumbs. Gradually add warm water, kneading until the dough is soft and smooth. Cover the dough and let it rest for about 30 minutes.
Prepare the filling:
Boil the cubed potatoes in salted water until tender, then drain and mash them. Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and mustard seeds, allowing them to sizzle and release their aroma. Add the finely chopped onion and minced garlic, cooking until the onion turns golden brown. Stir in the turmeric powder, ground coriander, ground cumin, and chili powder. Add the mashed potatoes to the pan, mixing thoroughly. Adjust salt to taste and cook for an additional 5 minutes. Garnish with fresh cilantro if desired.
Assemble the doubles:
Divide the dough into 8 equal portions, rolling each into a small circle about 4 inches in diameter. Heat a griddle or skillet over medium-high heat. Cook each dough circle on the griddle for about 1 minute on each side, or until lightly browned and puffed up. Place a spoonful of the potato filling in the center of one dough circle, then top with another dough circle. Press the edges together to seal. Serve.
Tip: Enjoy your Potato Doubles warm, either as a satisfying snack or alongside a fresh salad.
Charrey Aloo
By Chef Deep: Brand Chef, Daryaganj Restaurant
Ingredients: Oil, 1 tbsp; Jeera (Cumin Seeds), 1/4 tsp; Mustard seeds, 1/4 tsp; Ginger (finely chopped), 1/2 tsp; Green chili (finely chopped), 1/2 tsp; Baby potatoes (boiled), 1 cup; Salt, 1/4 tsp; Haldi (turmeric powder), 1/4 tsp; Deggi mirch, 1/2 tsp; Onion (chopped), 1 tbsp; Tomato (chopped), 2 tbsp; Fresh coriander, 1 tbsp
Method
Prepare the tempering: Heat Oil in a pan over medium heat. Add Jeera and Mustard Seeds; allow them to crackle.
Sauté aromatics: Add finely chopped Ginger and Green Chili to the pan and sauté briefly. Add chopped Onion and sauté until golden brown.
Cook the vegetables: Add chopped Tomato to the pan and sauté until it softens. Put boiled Baby Potatoes, Salt, Haldi, and Deggi Mirch into the pan. Sauté everything together until well combined.
Garnish and serve: Toss the mixture for a few seconds. Finish with Fresh Coriander as a garnish. Serve hot.
Tip: Ensure that the potatoes are not over-boiled.
Sweet Corn Potato Rosti
By Head Chef Ganesh, KOA, Mumbai
Ingredients: Grated potato (boiled), 2 cups; Boiled sweet corn, 1 cup; White butter, 2 tbs; Grated cheese, 2 large spoon; Grounded black pepper, to taste; Green chillies (chopped), as per taste; Salt, to taste
Method:
In a large mixing bowl, combine the grated boiled potatoes, boiled sweet corn, chopped green chillies, grated cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Divide the potato mixture into equal portions and shape each portion into a patty, about 1/2 inch thick. Heat a frying pan over medium flame and add the white butter. Once the butter melts and starts to sizzle, carefully place the shaped rostis in the pan. Cook each side for 3-4 minutes or until they turn crispy and golden brown. Once the rostis are cooked, remove them from the pan and place them on a paper towel to drain any excess butter. Serve hot, garnished with a sprinkle of fresh herbs or a side of your favourite dipping sauce.
Tip: Shallow-fry in white butter over medium heat until it achieves a perfectly golden colour.
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