Rice potato snacks recipe is cutlets which have a crunchy exterior and melt in mouth insides. They are flavoured with cumin seeds, red chillies, black pepper, and chaat masala. Rice potato snacks are made using boiled and mashed potatoes and rice flour. They should be served hot.
As the name suggests, rice flour and potatoes are needed to make these snacks. Rice flour is easily available at the grocery stores. For flavouring I have added cumin seeds, chillies and coriander. I have shaped them into small cutlets.
1. Cook rice flour : In a pan heat 1 tsp oil. Add ½ tsp cumin seeds. Once they crackle, add ¼ turmeric powder and ½ tsp red chili powder. Add 1 cup water. Add salt to taste. Once it starts boiling, add ½ cup rice flour. Stir continuously. Cook for 3-4 minutes. The mixture will come together and leave the sides of the pan. Take it out and let it cool till workable.
2. Add remaining ingredients : In a bowl take 4 mashed potatoes. Add salt to taste. We have added salt to the rice. So add salt accordingly. Add in the cooked rice mix. Add ½ tsp black pepper powder, 1 tsp chilli flakes, 1 tsp chaat masala, ½ tsp ginger paste and handful of chopped coriander. Mix everything well.
Tips: If you find the dough sticky or unmanageable, just add 1-2 tbsp rice flour.
3. Shape into flat balls and deep fry : Take small portions of the dough. Shape them into balls. Flatten the balls. Heat sufficient oil. Deep fry them on high flame till golden from both the sides. Do not flip them too often.
4. Bon appétit : Serve rice potato cutlets hot with tomato ketchup or green chutney.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
In a pan heat 1 tsp of oil. Add ½ tsp cumin seeds. Once they crackle, add ¼ turmeric powder and ½ tsp red chilli powder. Add 1 cup water. Add salt to taste. Once it starts boiling, add ½ cup rice flour. Stir continuously. Cook for 3-4 minutes. The mixture will come together and leave the sides of pan. Take it out and let it cool till workable.
In a bowl take 4 mashed potatoes. Add salt to taste. We have added salt to the rice. So add salt accordingly. Add in the cooked rice mix. Add ½ tsp black pepper powder, 1 tsp chilli flakes, 1 tsp chaat masala, ½ tsp ginger paste and handful of chopped coriander. Mix everything well.
Tip: If you find the dough sticky or unmanageable, just add 1-2 tbsp rice flour.
Take small portions of the dough. Shape them into balls. Flatten the balls. Heat sufficient oil. Deep fry them on high flame till golden from both the sides. Do not flip them too often.
Serve them hot with tomato ketch up or green chutney.
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