Potato vattals (chips)
Bringing ingredients together...
Our vintage kitchen slicer/grater, almost 7 years old :-) It helps us a lot to uniformly slice, shred, grate, crinkle cut, and waffle cut almost all the vegetables, which include potatoes, carrots, cabbage, garlic, ginger, tomatoes, radish, green pepper, cucumber, etc., just to name a few. An immensely useful kitchen aid.
Dried potato slices
Potato vattals (chips) recipe
Ingredients:
Potatoes - as required
Oil or ghee - as required for deep frying
Red chilly powder and salt - as needed to taste
Water - as required
Method: Scrub and wash the potatoes. Slice it into thin cirles and immerse in water. Wash it in many changes of water till clear of starch. Put into a collander. Heat a large flab-bottomed skillet with enough water to cover all the sliced potatoes. When the water starts boiling furiously, drop in the sliced potatoes. Stir only once with the stem end of a spoon. When the water throws out the first few bubbles again, remove from the fire. Cover with a lid and keep aside for 20 minutes. Drain off the water and place each potato slice separately on a damp cloth beneath the blazing sun. Dry for three days or till completely dry. Store in an air-tight container. When needed, deep fry in smoking hot oil or ghee. To season, sprinkle dry, finely powdered salt and red chilli powder over the hot fried chip and toss to distribute freely. Serve it as a hot vattal, which can be taken as a tea time snacks or as a side dish during lunch or dinner. Enjoy!
The final result.
Traditional Indian Home Cooking: Potato Vattals (Chips)
Our vintage kitchen slicer/grater, almost 7 years old :-) It helps us a lot to uniformly slice, shred, grate, crinkle cut, and waffle cut almost all the vegetables, which include potatoes, carrots, cabbage, garlic, ginger, tomatoes, radish, green pepper, cucumber, etc., just to name a few. An immensely useful kitchen aid.
Dried potato slices
Potato vattals (chips) recipe
Ingredients:
Potatoes - as required
Oil or ghee - as required for deep frying
Red chilly powder and salt - as needed to taste
Water - as required
Method: Scrub and wash the potatoes. Slice it into thin cirles and immerse in water. Wash it in many changes of water till clear of starch. Put into a collander. Heat a large flab-bottomed skillet with enough water to cover all the sliced potatoes. When the water starts boiling furiously, drop in the sliced potatoes. Stir only once with the stem end of a spoon. When the water throws out the first few bubbles again, remove from the fire. Cover with a lid and keep aside for 20 minutes. Drain off the water and place each potato slice separately on a damp cloth beneath the blazing sun. Dry for three days or till completely dry. Store in an air-tight container. When needed, deep fry in smoking hot oil or ghee. To season, sprinkle dry, finely powdered salt and red chilli powder over the hot fried chip and toss to distribute freely. Serve it as a hot vattal, which can be taken as a tea time snacks or as a side dish during lunch or dinner. Enjoy!
The final result.
Traditional Indian Home Cooking: Potato Vattals (Chips)
posted to My Dhaba by posted by Swamy VKN at
5:10 PM
11 Comments:
Oooh... my mom used to make these. They taste gorgeous - way better than the crisps you get readymade.
I wish I could make them at home, but unfortunately the blazing sun isnt seen for long where I live - especially now! :(
Ufh ho.. no issues Shammi.
For now, try this way. Let the surface moisture dry off from the sliced potatoes in room temperature. Make enough oil smoking hot for deep frying. Put in a handful of the potato slices. Remove from the oil after 3 or 4 minutes or until lightly browned. Take out from the oil and allow it cool. They will not be crisp now. Put in the fried potato slices again in the smoking hot oil in batches to be fried a second time. Now they will turn crisp. Hope this helps :-)
Home made potato chips are the best. Gorgeous, VKN.
Thanks Indira. Adarsh, my eldest son who is now 4 years, devour anything that is home-made. This was a special treat for him. :-)
Hi - your recipe is amazing. I usually buy sun-dried potato chips from indian stores. They have too much chili powder. Now I can make these at home.
Thanks Mika. I lost trust on the quality of stuff we get from stores long back. Cooking at home is real fun, isn't it?. When you try this, pl let me know how it came out.
Thanks for the message Shakthi. Time is the scarcest resource that I have :-) I am stretching out these days working almost 12 hours ;(. However, hope I would be able to add few more vidoes of Indian home cooking shortly.
PS: Shakthi represents the goddess of power, right?. I couldnt see your blog or profile. Any tech snags at there?
vkn- i love homemade potato chips! yo've inspired me to make these at home. i just discovered your blog and am looking forward to regularly checking out your posts.
Thanks for dropping by Lulu. It gives immense pleasure to us and has been a joy ride so far being with Indian food lovers. We look forward to discuss quite a large number of home cooking recipes at this space. Enjoy!
VKN...what a neat preparation! I've never heard of making chips that way, but now I want to try it.
Another great addition to the party...thanks!
Stephanie - thank you once again for your nice words. It would be so great if you let us know how it fared at your kitchen. :-) Enjoy!
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