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Extruded and Miscellaneous potato products. Introduction.
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Extruded and Miscellaneous potato products Introduction Potato is a versatile, carbohydrate rich food highly popular worldwide and prepared and served in a variety of ways. Potato processing is gaining importance in India in view of the rising employment of women in cities leading to growing demand for processed products and the general increase in demand for processed foods in urban areas due to liking of people particularly youngsters for such products. Potatoes can be processed into a variety of products suiting the taste of population, the products include Bhujia, Tikki, Samosa, Mashed potato and Paratha.
Objectives After completing this lesson, you will be able to : Know the importance of potato as a food having capacity to be converted into a variety of finger licking products.
Potato Namkeen The potato namkeen can be made at household level in an oven or by frying.For the first method, preheat the oven to 200C. Bake 750g potatoes with skin for about 45 minutes until it becomes tender. Remove from oven, halve and scoop out flesh. Mash the potatoes and add the rind from two oranges along with one egg yolk, 2 tsp butter, 2-3 tbsp hot milk, seasoning and spices as per the taste. Pipe into rounds on an oiled sheet and bake at 200C for 8 - 10 minutes. Combine the ingredients for the filling and spoon into centre of potato swirl. Serve hot. For fried namkeen commonly called bhujia peel the potato and cut them into round pieces. Add a pinch of salt and half cook them in hot water. Soak mustard, cuminseeds, chilles, turmeric and salt in water for about 30 minutes and grind them to make a fine paste by adding water. Dip the potatoes in the ground paste. Take pan and heat oil in it and shallow fry the potatoes on both sides till light brown. Potato Bhujia is ready to serve.
Potato Tikki Boil potatoes in their skin, until soft and cook them in pressure cooker for 4-5 minutes or microwave in a plastic bag, with 2-3 tbs. water, for 8 minutes. Cool, peel and mash potatoes. You can grate them coarsely. Chop finely or process onions, ginger, green chillies. Chop bread slices finely in a food processor, to make crumbs. Add crumbs, chopped coriander leaves, salt, garam masala and roast cumin powder to the boiled potatoes. With oiled hands, divide it into 10-12 equal portions, roll them into balls and then flatten them into 'tikki' or burger shapes. Heat 2-3 tbs. of oil in a heavy bottomed frying pan. I use a non-stick pan, and fry 3-4 tikkies at a time, on medium heat, until nicely brown and crisp on both side. When ready to serve, press each tikki with a flat spatula, squashig it flatter and cook it a little more, so more of it's surface gets crisp.
Potato Samosa For making the cover mix salt, oil, ajwain with maida. Add a little water at a time. Pat and knead well for several times into soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes. For stuffing add mashed potatoes and all dry spices (salt, chili powder, mango powder, garam masala, green chilles and ginger in a bowl and mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside. To proceed for samosa making, prepare small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown on a medium flame. Serve samosa hot with hari chutney, tamarind chutney.
Mashed Potato Place potatoes in a saucepan and cover with water. Cover and bring to a boil with small amount of salt; cook for 20-25 minutes or until very tender. Drain the potatoes, peel them and with heat off or low, add the additional ingredients to the saucepan. Mash with a potato masher after adding butter, salt and pepper; mash until it becomes light and fluffy.
Potato Paratha AlooParathas are a staple dish in many Indian households. For making paratha take a cup of boiled potatoes and grate or mash them. This mash is mixed with onions, green chili's, red chili powder and different spices as per the taste. The dough with wheat flour is made separately and is converted to make equal bowls for filling with the above made potato mixture. After filling, roll the bolls to give the shape and cook on the pan with small amount of oil spread on the paratha at medium flame.
