How to Make Crispy Potato Fritters
Crispy Potato Fritters, also known as Aloo Pakoras, are a tasty and addicting fried snack that takes less than 25 minutes to cook and disappears in a flash.
Components
- three dough sheets
3 lbs. potatoes
a single onion
3–4 tablespoons extra virgin olive oil
half a tablespoon (half a tablespoon) of pepper paste
salt
peppercorns
pepper, chilli
mint leaves that have been dried
4-5 parsley sprigs
To make the sauce
two eggs
Approximately 1/2 (half) glass of milk
1/2 (half) glass of extra virgin olive oil
For above
a single egg (to add to the leftover sauce)
cumin (black)
Sesame seeds
Preparation
Boiling and mashing potatoes The onion is cooked in oil, then pepper paste, salt, and spices are added, combined, and sprinkled over the potato.
It is blended after adding the minced parsley. Taste is regulated. In a separate bowl, combine the sauce ingredients.
The first phyllo is placed on the counter and folded from the bottom to the top, from right to left, after the sauce has been spread. The folded pieces are likewise slathered in sauce.
It is attached to the inner material on both the top and bottom. Rolls are produced from both sides and then sliced when they meet in the middle. Two rolls can be made from one phyllo dough in this manner.
It's cut into four finger widths and set on a tray lined with baking paper. The remaining two phyllo doughs are treated in the same way.
The remaining sauce is topped with eggs and smeared on the pastry. It is then placed in an oven preheated to 180 degrees and sprinkled with black cumin and sesame seeds. Pastries that have been cooked are served warm.
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