Crunchy Potato Bites Recipe

Introduction

Crunchy Potato Bites are a delightful snack perfect for satisfying your cravings with a crispy exterior and flavorful interior. These golden fried treats are seasoned with a variety of spices and coated in crunchy corn flakes, making them irresistible.

Ingredients

• 5 medium boiled potatoes
• ½ teaspoon chili flakes
• ½ teaspoon chaat masala
• ½ teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons semolina
• Salt to taste
• ¼ cup bread crumbs
• Oil for frying
• For coating:
  • 2 tablespoons corn flour
  • 2 tablespoons refined flour
  • Water as required
  • 2 cups corn flakes
• For potato bites masala:
  • ½ teaspoon chaat masala
  • ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano

Instructions

1. Step 1: In a large bowl, mash the boiled potatoes thoroughly using a potato masher or grate them to avoid lumps.
2. Step 2: Add chili flakes, chaat masala, onion powder, garlic powder, oregano, and semolina to the mashed potatoes. Mix well.
3. Step 3: Add salt and bread crumbs to the mixture, combining everything until evenly mixed.
4. Step 4: Using a tablespoon, take portions of the potato mixture and shape them into squares or rounds with your fingers. Repeat until all mixture is used.
5. Step 5: Prepare the coating slurry by mixing corn flour, refined flour, and enough water in a bowl to achieve a thin, smooth consistency.
6. Step 6: In another bowl, crush the corn flakes into small pieces by hand, avoiding grinding them into powder.
7. Step 7: Dip each potato bite into the slurry, then coat thoroughly with the crushed corn flakes.
8. Step 8: Refrigerate the coated potato bites for 30 minutes to help them firm up before frying.
9. Step 9: Heat oil over medium heat in a deep pan and fry the potato bites until they are crispy and golden brown.
10. Step 10: Mix chaat masala, Kashmiri red chili powder, onion powder, garlic powder, and oregano in a small bowl to make the potato bites masala.
11. Step 11: Sprinkle the masala over the hot potato bites and serve immediately with ketchup or your favorite dip.

Tips & Variations

• For extra crunch, you can double coat the potato bites by repeating the slurry and corn flakes steps before refrigerating.
• Try adding finely chopped green chilies or fresh herbs like coriander to the potato mixture for extra flavor.
• Use gluten-free flours and gluten-free bread crumbs if you need a gluten-free version.
• To make them spicier, increase the chili flakes or add a pinch of black pepper to the potato mixture.

Storage

Store leftover crunchy potato bites in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to retain their crispiness. You can also freeze uncooked coated potato bites in an airtight container for up to 3 months and fry them fresh when needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the potato bites instead of frying?

Yes, you can bake the coated potato bites at 400°F (200°C) for about 20-25 minutes, turning halfway through, until golden and crispy. Baking is a healthier alternative but may be slightly less crunchy than frying.

What can I serve with crunchy potato bites?

These bites pair well with ketchup, mint chutney, or any favorite dipping sauce. They are also great as appetizers alongside salads or sandwiches.

Crunchy Potato Bites Recipe

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Crunchy Potato Bites are a delicious and crispy snack made from spiced mashed potatoes coated in a crunchy cornflakes crust and deep-fried to golden perfection. These savory bites are perfect for parties or as a tasty appetizer, served hot with ketchup and sprinkled with a flavorful masala mix.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 20–25 potato bites 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Crunchy Potato Bites

• 5 medium boiled potatoes
• ½ teaspoon chilli flakes
• ½ teaspoon chaat masala
• ½ teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons semolina
• salt to taste
• ¼ cup bread crumbs
• oil for frying

For Coating

• 2 tablespoons corn flour
• 2 tablespoons refined flour (all-purpose flour)
• water as required
• 2 cups corn flakes

For Potato Bites Masala

• ½ teaspoon chaat masala
• ½ teaspoon kashmiri red chilli powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon oregano

Instructions

1. Prepare the Potatoes: In a large bowl, mash the boiled potatoes thoroughly using a potato masher or grate them to ensure there are no lumps, creating a smooth base for the bites.
2. Mix the Spices and Semolina: Add chilli flakes, chaat masala, onion powder, garlic powder, oregano, and semolina to the mashed potatoes. Mix well to evenly combine all the spices with the potatoes.
3. Add Salt and Bread Crumbs: Incorporate salt to taste and bread crumbs into the mixture. Mix until everything is well combined and the mixture holds together well for shaping.
4. Shape the Potato Bites: Take a tablespoon of the potato mixture and shape it into small squares or rounds using your fingers. Repeat this for all the mixture pieces.
5. Make the Coating Slurry: In a separate bowl, combine corn flour, refined flour, and enough water to make a thin slurry with a smooth consistency.
6. Prepare the Cornflakes: Place corn flakes in another bowl and crush them into smaller pieces by hand, ensuring they remain coarse and not powdered to maintain crunch.
7. Coat the Potato Bites: Dip each shaped potato bite first into the slurry, then coat it completely with the crushed corn flakes for a crunchy exterior.
8. Chill the Bites: Place the coated potato bites in the refrigerator for 30 minutes. This helps the coating adhere better during frying and improves crispiness.
9. Fry the Potato Bites: Heat oil over medium heat in a deep frying pan. Fry the chilled potato bites in batches until they turn golden brown and crispy on all sides, then drain excess oil on paper towels.
10. Prepare the Masala and Serve: Mix the chaat masala, kashmiri red chilli powder, onion powder, garlic powder, and oregano in a small bowl to create the potato bites masala. Sprinkle this masala over the hot fried bites and serve immediately with ketchup.

Notes

• You can freeze the coated potato bites in an airtight container for up to 3 months; fry them directly from frozen.
• Ensure no lumps remain in the mashed potatoes for best texture.
• If you want extra crispy bites, double coat them by repeating the slurry and cornflakes step before chilling.
• Adjust chili flakes and red chilli powder according to your spice preference.

Keywords: Crunchy Potato Bites, Potato Snacks, Deep Fried Potato, Indian Snack, Appetizer, Crispy Potato