Potato Stacks

About Potato Stacks

Ingredients

• Medium potaotes, peeled and parboiled 6
• Salt to taste
• Medium onion, finely chopped 1
• Processed cheese, grated ½ cup
• Fresh cream 4 to 5 tbsps
• Oil 1 tbsp
• Red chilli flakes to sprinkle

How to Make Potato Stacks (Stepwise Photos)

Method

1. Cut the potatoes into 1 cm thick round slices. Discard the smallest pieces from both ends. The pieces have to be broad and thick enough to be stacked together
2. To make at least 4 stacks, place 4 slices of potato next to each other as the base. Sprinkle salt, onion, cheese and cream on each piece. Keep another layer of potato slices, and sprinkle salt, onion, cheese and cream. Lastly complete stack with another layer of potato, salt, onion, cheese and cream.
3. Heat oil in a non-stick pan, carefully place the stacks in it, arranging them along the sides of the pan so that they get support and do not fall down.
4. Cover the pan and cook, on medium heat, for 5 minutes or till the underside turns a light brown.
5. Turn gently, cover and cook the other side for another 3-4 minutes or till light brown.
6. Arrange on a serving platter, garnish with chilli flakes and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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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