Potato Seesaw

About Potato Seesaw

Ingredients

• Medium potatoes, cut into wedges 4
• Cornflour 2½ tbsps
• Dried mint powder 1 tsp
• Black pepper powder to taste
• Salt to taste
• Oil to deep-fry
• Olive oil 2 tbsps
• Garlic, finely chopped 1 tsp
• Salsa sauce 1 tbsp
• Tomato ketchup 1 tbsp
• Dabur honey 2 to 3 tbsps

How to Make Potato Seesaw (Stepwise Photos)

Method

1. Put potato wedges in a bowl, add cornflour, dried mint powder, pepper powder and salt and mix till all the wedges are well coated.
2. Heat sufficient oil in a kadai, gently slide in the potato wedges and deep-fry till golden. Drain them on absorbent paper.
3. Heat olive oil in a non-stick pan, add garlic, salsa sauce, tomato ketchup and honey and mix well.
4. Add the potato wedges and toss till the wedges get well coated with this sauce.
5. Transfer into a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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