Chefs share recipes using potatoes which go many steps beyond fried, mashed and baked. It’s time to try these exciting dishes at home as they are deeply satiating. Nothing beats a hearty dish made with all time favourite, potato.
1) Lahauli Aloo
By Rajnish Malkoti, Executive Chef, WelcomHotel, Shimla
Kufri Chandramukhi Potatoes: 1000 gms
Onion: 250 gms
Tomatoes: 175 gms
Cumin Seed: 1 tbsp
Black cardamom: 3 nos
Red chilli powder : 1.5 tbsp Turmeric powder: 1 tbsp
Chopped ginger: 10 gms
Chopped garlic: 10 gms
Coriander leaves: 3 gms
Galgal juice: 30 ml
Salt to taste
Wash the potatoes well and cut in small wedges with skin.
Put ghee in a hot pan and add cumin seeds, black cardamom, ginger & garlic for tempering.
Add finely chopped onion and cook until golden brown.
Add chopped tomatoes seedless and cook it further 2-3 min on medium heat.
Add powdered spices like turmeric and red chilli and cook it for 2 min.
Add diced potatoes in the masala and cook it for 2-3 min
Add hot water and simmer it till the potatoes are cooked.
Garnish with freshly coriander leaves
Serve with hot poori or babru.
2) Peri Peri Goan Potato Chops
By Graciano D'Souza, Goan Masterchef, Novotel Goa Resort & Spa
Chopped onions: 80gms
Chopped green chilli: 10gms
Chopped coriander: 20gms
Chopped garlic: 40gms
Chopped ginger: 20gms
Peri peri spice powder: 10gms
Bread crumbs or semolina: 200gms
Salt as per your taste
Pepper as per your taste
Oil for frying
– In a pot boil the potatoes along with salt until nicely cooked. Keep it aside to cool.
– Once cooled, peel off the skin and set aside.
– Add little oil to a pan. Once it reaches medium heat, sauté the finely chopped onion, ginger and garlic until translucent.
– Now add this mixture to the boiled potatoes along with a teaspoon of periperi powder, salt and pepper.
– Mash the mixture into a smooth dough. Finally add the chopped coriander, and give it a nice mix. Keep in the chiller for an hour or two.
– Remove the mixture from the chiller. Take a golf ball size quantity of the potato mixture and shape into round but slightly flat disks.
– Lightly coat the potato chops with flour and keep aside.
– Carefully coat each potato chop with semolina if you prefer a vegetarian dish. Alternatively, you may coat the chop with beaten egg before coating it with semolina.
– Heat some oil in a shallow pan until it reaches medium heat.
– Fry the chops on both sides, until nice and golden brown on all sides.
– Drain any excess oil using a paper towel.
– Serve them hot with your choice of mayo or dip
Note: Please add chilli and peri peri spice according to the spice levels enjoyed by you.
3) Vegan Potato Steak
By Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach
Garlic: 6 pods
Salt to season
Crushed black pepper to season
Cherry tomato: 200gms
Soy cheese: 100gms
Potato flakes: 100gms
Olive oil: 100ml
Parsley: 2 tbsp
Oregano: 1 tsp
Freshly chopped basil: 1 tblsp
Balsamic vinegar: 70ml
Potato spaghetti noodles: 100gms
Kalamata olives: 6nos
Tomato puree: 100ml
Edible flowers for garnishing
Boil potatoes in seasoned water. Peel and allow to cool.
Mash and season with fresh herbs and shape it into a rectangular steak. Allow to set in a refrigerator for 15 minutes.
Prepare an accompanying sauce using cherry tomatoes, balsamic vinegar, garlic, fresh herbs, chopped onions and seasoning all simmered together in a non-stick pan for 7 minutes until tomatoes break down and become pulpy.
Prepare potato spirals using a spiral maker. Wrap them over the potato steak and allow it to set for another 10 minutes in the refrigerator.
Prepare a base of caramelized onions by caramelizing sliced onions in a pan until golden brown and translucent.
Prepare a soy cheese crisp by melting soy cheese and potato flakes on a non-stick pan and allow it to cool and get crisp.
Prepare a mash of broccoli and asparagus by blanching both together and pureeing it into a sieve to get a smooth paste. Add seasoning.
Prepare an accompanying tomato sauce using tomato puree seasoned with basil, salt and pepper simmered to perfection.
Grill the potato noodle wrapped steak on a non-stick pan using olive oil, until golden crisp.
Plate it on a bed of caramelized onions, accompanied with the cherry tomato glaze and basil tomato puree each on either side of the steak.
Place the vegan cheese crisp on top of the potato steak.
Garnish with the green mash using a comb on the plate rim, place the edible flowers over it. Drizzle olive oil, sprinkle chopped parsley and slit kalamata olives.
Place the potato spiral in ice chilled water to make it more crispy and crunchier. Replace potato with sweet potato for a sweeter version of the recipe.
4) POTATO SPHERE CHAAT, WHITE PEAS RAGDA
By Manish Mehrotra, Corporate Chef, Indian Accent Restaurants, New Delhi – New York
For potato spheres: 4 spheres
Potato (russet potatoes, or white potatoes): 200 gms
For white peas ragda
Dry white peas: 50 gms
Onions, chopped: 1 tbsp
Tomatoes, chopped: 1 tbsp
Green chillies, chopped: ½ tsp
Fresh coriander leaves: 1 tsp
Lime juice: 1 tsp
Chaat masala: ½ tsp
Sweet yogurt: 2 tbsp
Green chutney: 2 tsp
Tamarind chutney: 1½ tbsp
Chaat masala: a pinch
Sliced watermelon as garnish
Cress, or pea shoots (optional) as garnish
Soak the white peas for at least 2-3 hours in water.
To make white peas ragda
Place the soaked peas in a saucepan. Add water. Boil for 20-30 minutes, or till the peas turn almost completely mushy. Drain excess water, if any. Add onions, tomatoes, green chillies, coriander, lime juice and chaat masala to the boiled peas. Mix well. Adjust seasoning to taste.
To make potato spheres
We use potatoes with low sugar content so that the spheres do not darken when fried. In India, though, it is difficult to find such potatoes. At Indian Accent, we test each batch of potatoes and use only those whichgive a perfect, even, golden-brown colour.
Grate the potatoes, neither too fine nor too thick. Remove excess water by pressing between paper towels. Fill individual, round, fine-mesh moulds with the grated potatoes. Heat oil, place the moulds in the oiland deep fry till each sphere is golden brown and turns crisp. You can fry the potato spheres in a deep-fat fryer too.
Place the mashed, spiced peas in a single line on a long platter. Place the crisp potato spheres on top. Press the spheres lightly into the mushy peas so that they hold when the platter is carried. Pour yogurt, green chutney and tamarind chutney on top. Sprinkle chaat masala. Garnish with cress, or pea shoots and a small slice of watermelon. The watermelon helps wash down the palate.
5) Potato Croissant
Chef Shubham Thakur, Chef De Cuisine, The Leela Palace New Delhi
Potato (preferably mountain potato): 1
Unsalted butter: 30 gms
Sea salt: a pinch
Grated wasabi: 10 gms
Cream: 50 gms
Peel the skin of the potatoes and wash them.
Start peeling the potato in lengthwise motion to have a sheet of thin potato.
Cut it diagonally, to form a bigger triangle.
Brush with soft unsalted butter.
Bake it at 200 degrees for 10 minutes and low fan speed.
In a sauce pan, heat cream and wasabi. Reduce till a thicker consistency. Preferably do it on induction to avoid burning of pan’s side.
Once done sprinkle sea salt and a dollop of wasabi sauce and serve.
6) POTATO BATTER LOBSTER
By Dhruv Oberoi, Executive chef, Olive Qutab, The Grammar Room, New Delhi
Lobster tail (halved): 3 (into 6)
Salt roasted mountain potato (mashed): 100 gms
Potato starch: 25 gms
Rice flour: 50 gms
Paprika: 5 gms
Garlic powder: 5 gms
Sea salt: 5 gms
Ice: 100 gms
Salt pepper for seasoning
Rice four for dusting
Oil for frying
Roughly mix all the ingredients and add soda water gradually.
Make sure the batter needs to be rough and not finely mixed, and need to be super chilled.
Dust the lobster with seasoning and rice flour.
Dip into the super chilled batter and deep fry in the super hot oil (180 degrees C).
Serve quickly with a wedge of lime or lemon and dipping sauce of your choice.