甜,加香料的苹果黄油酸辣酱和草本绿色酸辣调味品,嘎吱嘎吱的浇头,大量的香料和草药制作了这种基于马铃薯的小吃,其中博主和烹饪书作者·瓦斯瓦塔在她的排灯节庆祝活动中为纹理和风格的骚乱而​​服务对Chaat(一类粗略意味着“小吃”)至关重要。不要在黑盐上跳过,这会给菜添加明显的恐惧。将剩余的绿色酸咖啡拯救到顶部炒鸡蛋,炸玉米饼或烤鸡肉。

November 2020

画廊

在视频后阅读完整配方。亚搏刀塔2

食谱摘要

全部的:
5.5.mins
Yield:
8.
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原料

成分清单

方向

说明清单
  • 苹果黄油,1/3杯水,2 1/2汤匙石灰汁,1茶匙香菜,1茶匙孜然,1茶匙红辣椒粉,1/2茶匙盐在中等碗中。搁置长达2小时,或覆盖和冷藏长达3天。

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  • Combine cilantro, mint, 6 tablespoons water, 1 tablespoon serrano, 1/2 tablespoon ginger, 3/4 teaspoon fine sea salt, and remaining 2 1/2 tablespoons lime juice in a blender. Process until smooth, about 45 seconds, adding up to 2 tablespoons water, 1 tablespoon at a time, as needed for blender to process. Transfer to a small bowl; set aside up to 1 hour, or cover and refrigerate up to 1 day.

  • 将磨碎的土豆放在漏勺;在冷水下冲洗,直到水跑晴,约1分钟。沥干。将马铃薯转移到干净的毛巾;挤压尽可能多的水分。搅拌马铃薯,咖喱粉,黑盐(如果使用),2汤匙洋葱,剩下的Serrano,剩下1/2汤匙姜,剩下1 1/4茶匙美海盐,剩下1/2茶匙香菜,剩下1/2茶匙孜然,剩下1/4茶匙红色智利粉在一个大碗里。搅拌鹰嘴豆粉和牛奶直至合并得很好。

  • Shape potato mixture evenly into 8 (2-inch) balls. Heat 3 tablespoons oil in a large (12-inch) cast-iron skillet over medium. Arrange 4 potato balls 3 inches apart in skillet. Using a spatula, gently press each ball to flatten into a 3 1/2-inch disk. Cook until golden brown and crisp, 6 to 8 minutes, flipping once halfway through cook time. Transfer hash browns to a plate lined with paper towels; let drain 30 seconds, and transfer to a serving plate. Repeat process with remaining oil and potato balls.

  • 匙约1汤匙苹果黄油酸辣酱和1tablespoon green chutney onto each hash brown; reserve remaining chutney for another use. Sprinkle evenly with remaining 6 tablespoons onion. Top with tomatoes, pomegranate arils, sev, and chaat masala. Garnish with cilantro. Serve immediately.

Make Ahead

苹果黄油酸辣酱可以提前3天。绿色酸辣酱可以提前1天。未占用的哈希棕色可在200°F烤箱中保持温暖,高达20分钟。

笔记

在当地印度杂货店找到黑盐,鹰嘴豆粉和ev。

建议配对

干燥闪闪发光的玫瑰。

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