5 easy to make Potato Snacks for Tea

Other than having potato chips or potato fires for snacks, here are a list of few easy to cook potato snacks that you could make at your home and have with your daily evening tea as a snack.

1. Fried Potato Balls:

Ingredients:

Potatoes – 2
Bread crumbs – 1 cup
Pepper powder – ½ tsp
Coriander leaves chopped – 2 tbsp.
Onion slices – 2 tbsp
Amchur powder – ¼ tsp
Red chilly flakes – ¼ to ½ tsp
Cumin powder – ¼ tsp
Corn flour – 2 tbsp.

Method:

• Wash, slice and pressure cook the potatoes till soft.
• Peel off the skin and mash it finely.
• Transfer it to a mixing bowl.
• Add salt, white or black pepper powder, finely chopped coriander leaves, onion slices, amchur powder, red chilly flakes and cumin powder.
• Add bread crumbs and combine. (Breadcrumbs take away the extra moisture from the dough)( also you can use plain bread crumbs
• Take a small portion of the dough and roll it into balls. (it’s optional you can also stuff small piece of cheese inside the ball and roll it)
• Dip it in corn flour paste. ( in a cup, take 1 tbsp of corn flour, add enough water and make it into paste).
• Roll it in bread crumbs.
• Repeat the same for all the dough.
• Heat oil in a frying pan.
• Drop the potato balls gently in hot oil.
• After a minute, keep the flame in low medium and deep fry till the potato balls turn golden and crisp.
• Drain it in a kitchen towel.
• Serve hot with your favourite dip.

2. Potato Smileys

Ingredients:
Potato – 1 large boiled
Cheese – 2 tbsp grated (I used parmesan, you can use any)
Salt to taste
Chilli powder / Pepper powder – 1/2 tsp
Oregano – 1/2 tsp (optional)
Cornflour / Cornstarch – 2 to 3 tbsp or more as needed
Oil for Deep frying

Method:

• Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except cornflour and oil.
• Mix this really well.
• Now add in cornflour and mix well. Shape it into a dough.
• Put this dough in the fridge and let it rest and chill for 1 hour.
• Now divide the dough into equal portions. Shape each portion into a smooth ball.
• Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile.
• Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy.
• Drain on a paper towel.
• Serve with ketchup.

3. Potato Kebab

Ingredients:
2 boiled Potatoes (mashed)
¼ cup Maida
½ tsp Coriander Powder
½ tsp Cumin Powder
¼ tsp Garam Masala
½ cup Bread Crumbs
Oil (for frying)
Salt (to taste)

Method:

• Combine potatoes, half of bread crumbs, coriander powder, cumin powder, garam
• masala, and salt in a large mixing bowl. Blend well to make a smooth mixture.
• Shape the mixture into small kebabs and rub into maida and in the leftover bread crumbs.
• Heat oil in a pan and deep fry the kebabs on both sides, until golden brown.
• Serve hot with tamarind chutney and curd.

4. Potato Latke

Ingredients:
1 cup Potato (grated)
1/4 cup Onion (chopped)
2 Green Chilies
1/4 tsp Chilli Powder
3 tbsp All Purpose Flour/Maida
1 tbsp Rice Powder
Pinch of Baking Powder
Few Curry leaves chopped
Salt as required
Oil for shallow frying

Method:

• Take a bowl and mix grated potato with all the ingredients except oil.
• Take a little oil in a non-stick skillet and heat it over medium flame until hot.
• Now drop spoonfuls of potato mixture into the skillet, press to flatten.
• Fry on each side for about 4 minutes, until browned and crisp.
• Drain on paper towel. Serve hot with tomato ketchup.

5.Bangbang Batata

Ingredients:
250 gm baby potatoes
Salt
1/4 tsp sugar
1/2 tsp red chilli flakes
1/2 tsp turmeric powder
1 Tbsp semolina (sooji)
1 1/2 Tbsp ghee
2-3 green chillies, finely chopped
1 1/2 Tbsp garlic, finely chopped

Method:

• Scrub and steam the potatoes till they’re tender. Cool and peel them. 
• Take a bowl and mix salt (to taste), sugar, chilli flakes, turmeric powder and semolina together. Coat the potatoes well with this mixture.
• Heat the ghee in a pan and sauté the green chillies and garlic for 10 seconds.
• Add the spiced potatoes and cook on low heat for 6-8 minutes. Keep tossing and take off heat when the potatoes have browned and semolina is crisp.
• Serve hot with lime wedges.