Crispy Puffs With Potatoes And Spicy Yogurt Recipes

CRISPY PUFFS WITH SPICY TAMARIND WATER

Steps:

• 1. Cook the potato in lightly salted boiling water to cover until tender, about 20 minutes. Meanwhile, prepare the chutney, tamarind water, and masala.2. Drain the potatoes, let cool, then peel and finely chop or mash them. In a large bowl, mix together the potato, cilantro, chickpeas, sprouted dal (if using), and masala.3. With a clean thumb or forefinger, gently make a big hole on the thin side of the paani-poori puff and fill with up to 2 teaspoons of the potato mixture. Dunk each filled puff into a bowl full of tamarind water and eat immediately. Or, at large gatherings, set out the paani-poori puffs, the chutney, and the tamarind water like a salad bar and let everyone help themselves.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRISPY CHEDDAR MASHED POTATO PUFFS

Steps:

• MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
• Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
• Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
• Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
• Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.

CRISPY PARMESAN POTATO PUFFS

Steps:

• Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.
• Preheat the oven to 400 degrees.
• Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.

CRISPY POTATO PUFFS RECIPE BY TASTY

Steps:

• In a large bowl, mash the potatoes until completely smooth. Add the kosher salt, black pepper, and potato starch and mix until well-combined.
• Roll the potato mixture into ½-inch-wide balls.
• Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• Working a few at a time, fry the potato balls in the hot oil until golden brown and crispy, about 4 minutes, stirring to prevent the balls from sticking together. Transfer to a paper towel-lined plate to drain and sprinkle with flaky salt and dried parsley.
• Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 1 day. To reheat, air fry at 350°F (180°C) for 3-5 minutes, until warmed through.
• Enjoy!

MOM'S POTATO PUFFS

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
• Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

CRISPY POTATO PUFFS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

CRISPY CREAMY POTATO PUFFS

Steps:

• 1. Put the potatoes in a large pan, cover with water. Add a pinch of salt and bring to a boil. Simmer until tender, about 20 minutes. Drain and return to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out. Put the potatoes thru a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour, and nutmeg: season with salt. Using floured hands, roll the potato mixture into 1" balls; it makes about 60. Preheat the oven to 350 degrees. In a large nostick skillet, heat 1/2" oil until shimmering. Working in taches of 12, fry the potato balls until browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season and transfer to a large, rimmed baking sheet. Reheat in the oven for about 10 minutes. Serve.
• 2. These are really versatile - I have made them with onion added etc. You can use your ingenuity. I usually add a little garlic powder and/or seasoning salt.

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!

CRISPY CREAMY POTATO PUFFS

Steps:

• Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
• Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
• Preheat the oven to 350°F In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
• When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.
• MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight. Bring the potato balls to room temperature before frying.

CRISPY PUFFS WITH POTATOES AND SPICY YOGURT

Steps:

• 1. Cook the potato in lightly salted boiling water to cover until tender, about 15 minutes. Drain the potato, let cool, then peel and mash it. Meanwhile prepare both chutneys and the masala.2. In a medium bowl, mix together the mashed potato, chickpeas, cilantro, green chili peppers, ginger, and masala.3. With a clean thumb or forefinger, gently make a big hole on the thin side of each puffed poori and fill with about 1 tablespoon of the potato mixture. Place on a serving platter, and scatter whatever potato mixture is leftover on top of the poories.4. Into the yogurt, mix in the cumin, salt, and cayenne pepper, and pour it over the stuffed poories. Drizzle the chutneys on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.