Cute Potatoes
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Fusion
Key Ingredients:
Baby potatoes
3 coloured capsicums
Sweet corn
Roasted peanuts
Cherry tomatoes
Honey
Mini pita breads
About Cute Potatoes
Table of Contents
Colourful mixture of potatoes and 3 coloured capsicums served on mini pita bread halves
Read More- Baby potatoes, boiled and halved without peeling 250 gms
- Oil 2 tbsps
- Spring onions, chopped ½ cup
- Green capscum, diced ½ cup
Step 1. Heat oil in a non-stick pan, add spring onions and saute till they begin to change colour.
Step 2. Add green capsicum, red capsicum, yellow capsicum and sweet corn, mix and saute for 2-3 minutes.
Read MoreIngredients
-
- Baby potatoes, boiled and halved without peeling 250 gms
- Oil 2 tbsps
- Spring onions, chopped ½ cup
- Green capscum, diced ½ cup
- Red capsicum, diced ½ cup
- Yellow capsicum, diced ½ cup
- Sweet corn ½ cup
- Salt to taste
- Soy sauce 1 tsp
- Sweet chilli sauce 1 tsp
- Dried mixed herbs 2 tsps
- Dried basil 1 tsp
- Peanuts, roasted and peeled 2 tbsps
- Cherry tomatoes, halved 8 to 10
- Honey 2 tsps
- Mini pita breads as required
- 3 coloured capsicums, cut into thin strips for garnishin
How to Make Cute Potatoes (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add spring onions and saute till they begin to change colour.
- Add green capsicum, red capsicum, yellow capsicum and sweet corn, mix and saute for 2-3 minutes.
- Add baby potatoes, mix and saute for 2 minutes. Add salt, soya sauce, sweet chilli sauce, mixed herbs and dried basi and mix well. Add peanuts, cherry tomatoes and honey and mix well and continue to saute for 2-3 minutes.
- Halve the pita breads horizontally and place them on a serving platter. Place potato mixture in the centre of each half.
- Garnish with 3 coloured capsicums strips and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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