Integrated nutrient management in mango

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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.
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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.
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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.
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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.
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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.
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Potato Samosa Contd

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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.

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Potato Paratha
Aloo Parathas 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.