Potato Ganthiya
These unique savory snacks transform simple potatoes into crispy, golden-brown treats that offer a delightful twist on traditional chickpea flour ganthiya. The dough combines tender mashed potatoes with refined flour and fresh eggs to create a rich, savory bite that is soft on the inside and crunchy on the outside. Perfect as a tea-time snack, they are best enjoyed hot with a side of chutney or simply seasoned with fine salt.
Ingredients
- 1 pound Potatoes (Originally '1 Sher'. Converted to modern equivalent (approx. 450-500g). Use starchy potatoes.)
- 4 tablespoons All-purpose flour (Originally '4 heaping spoons of Mill No. 1 sticky flour'. Substituted with all-purpose flour (heaping).)
- 2 whole Eggs (Use fresh eggs.)
- 1 teaspoon Salt (Finely ground. Adjust to taste.)
- 1 tablespoon Ghee (Originally 'as needed'. Used for binding or greasing hands.)
- 2 cups Vegetable oil (For deep frying. Quantity estimated.)
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Instructions
- 1Boil the potatoes until fully tender. Peel them and mash them thoroughly while still warm to ensure there are absolutely no lumps. Allow to cool slightly.
- 2In a mixing bowl, combine the smooth mashed potatoes with the flour, eggs, and salt. Add a small amount of ghee (about 1 tablespoon) to help bind the mixture. Knead gently to form a soft, pliable dough. If the dough is too sticky, add a little more flour; if too dry, add a touch more ghee.
- 3Heat the vegetable oil in a deep frying pan over medium-high heat (approx 350°F/175°C). Grease your hands or a ganthiya/sev press with a little ghee. Form the dough into long strips or press directly into the hot oil. Fry until golden brown and crisp on the outside. Remove with a slotted spoon and drain on paper towels.
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