Pan roasted Potato Crisps

If I think of how often I crave for some tempting and spicy appetizer for dinner, it would be almost daily! I love having a spicy crispy side dish with my humble rice and dal dinner! And this is one those recipes which can add fun to your weekday dinners. Also its a super fast tea time snack, spicy crispy just perfect with hot chai !

This is my mum’s recipe, she makes the roasted crisps with potatoes and even eggplants. I love this recipe because it is not deep fried, hence it cuts down on the oil usage and time too! Since its not deep fried, I can have it almost daily without much of the ‘guilt’ baggage. 🙂 It just takes you about 15 mins, so please give it a try and enjoy!

Ingredients:

  • 2 large unpeeled potatoes, sliced thinly
  • 4 heaping tspns chickpea flour
  • 2 heaping tspns rice flour
  • 1 tspn cornflour
  • 1/2 tspn amchur powder
  • 4 large cloves garlic (minced)
  • 2 tspn coriander (minced)
  • 1/2 tspn turmeric
  • 1 tspn red chili powder
  • 1/2 tspn Pav bhaji masala / Garam masala
  • Salt to taste
  • Oil for roasting.

Directions:

  • Slice the potatoes and place them in a bowl of iced water.
  • Mix all the flours in a wide bowl, this blend of flours will make the potatoes crispy.
  • Add in all the other ingredients to the flour mixture and set aside.
  • Heat a nonstick pan, and  brush it with oil.
  • Drain the potatoes but do not dry them. Immediately toss the potatoes in the flour mixture. The mixture should stick to the potatoes.
  • If it seems dry, sprinkle just enough cold water to make the flour coat the potato slices.
  • Lay the potato slices on the pan, and roast the slices on medium heat for about 2 minutes.
  • Then brush oil on the potato slices and turn them on the pan. When both sides are roasted and golden brown, take them off the pan.
  • The potato crisps may turn very slightly charred/burnt during the pan roasting, this will them a nice charred flavor. But do not burn them too much,else they will taste bitter.
  • Serve the potato crisps with tomato ketchup immediately for optimal crunch.

 

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14 thoughts on “Pan roasted Potato Crisps

  1. Healthy Glow Nutrition October 25, 2012 at 3:56 pm Reply

    Looks so yummy!

    • Delicious Pot October 25, 2012 at 7:02 pm Reply

      Thank you… yes they are yum.. and you can have them everyday… guilt free!! 😀

      • Healthy Glow Nutrition October 25, 2012 at 8:10 pm Reply

        You’re welcome 🙂 And I wish 🙂 I have been trying to do a very high protein diet lately which is not the most fun, but very effective 😉

  2. themadscientistskitchen October 25, 2012 at 4:35 pm Reply

    thumbs up. thanks for visit. and ur comments.

  3. krimkus October 26, 2012 at 4:27 pm Reply

    I adore potato chips, but these sound totally amazing. My mouth waters just looking at them!

  4. Angie@Angie's Recipes October 26, 2012 at 6:24 pm Reply

    Irresistible! I like that you use chickpea and corn flours to make the coating.

    • Delicious Pot October 26, 2012 at 8:06 pm Reply

      Hey thank you!! 🙂 yep.. the flours add to the crisp 🙂

  5. Allison October 29, 2012 at 6:11 pm Reply

    These look great! They look surprisingly crunchy for how simple this recipe sounds… nice! 🙂

  6. Delicious Pot October 29, 2012 at 7:08 pm Reply

    🙂 🙂 Thanks

  7. Charul Ajmera October 31, 2012 at 4:22 pm Reply

    I have done a baked potato chips version on my blog which is simple and with almost no masalas but your sounds more spicy and yum. Gonna try this one. 🙂

  8. Richa November 2, 2012 at 5:03 am Reply

    love the tangy amchur and chickpea flour coating! i love spicy potatoes!

  9. Annette @LosingYourBelly November 3, 2012 at 7:12 pm Reply

    Well I don’t know if I will be losing my belly anytime soon if I was to eat too many of these awesome looking chips.
    Love that you did a coating on them, very nice!

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