Healthy potato roast made using air fryer . Potatoes cooked and marinated in masalas, air fried to crisp texture. With step by step pictures.
Here is how to do it. Take half a liter of water and add in the baking soda and salt. Add in the peeled and cut potatoes in the cooker. I cut them pretty big. About half inch cubes. Boil the potatoes in a pressure cooker for 2 whistles, release the pressure immediately after the two whistles are over. Drain and set aside on a plate to cool. Adding a little baking soda when boiling potatoes helps in creating that wonderful crust that is so desirable in roasted potatoes. A crisp crust and a creamy potato.
Take a bowl and add in all the spice powders, salt, curry leaves, oil and smashed whole garlic. Go easy on the salt as the potatoes are already salted. Toss the masalas well.
Add in the potatoes and toss gently so the masalas evenly coat the potatoes.
Line the air fryer tray with masala coated potatoes. Do not crowd the pan. Set the temperature of the air fryer to 180C and fry for 20 minutes. Fry in batches. I fried the potatoes in two batches.
Once fried, toss in some fresh curry leaves and serve hot.
For Boiling Potatoes
- 500 grams potatoes, peeled and diced big
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 500 ml water
Other Ingredients
- 10 cloves garlic, smashed
- 1/4 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon hing
- 1 teaspoon coconut oil
- 2 sprigs curry leaves, finely chopped
- curry leaves for garnish
- Boil the potatoes with baking soda and salt till tender. Set aside.
- Take a bowl and add in all the spice powders, salt and smashed whole garlic. Toss the masalas well.
- Add in the potatoes and toss gently so the masalas evenly coat the potatoes.
- Line the air fryer tray with masala coated potatoes. Do not crowd the pan. Set the temperature of the air fryer to 180C and fry for 20 minutes.
- Fry in batches.
- Once fried, toss in some fresh curry leaves and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: South Indian
For Boiling Potatoes
- 500 grams potatoes, peeled and diced big
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 500 ml water
Other Ingredients
- 10 cloves garlic, smashed
- 1/4 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon hing
- 1 teaspoon coconut oil
- 2 sprigs curry leaves, finely chopped
- curry leaves for garnish
- Boil the potatoes with baking soda and salt till tender. Set aside.
- Take a bowl and add in all the spice powders, salt and smashed whole garlic. Toss the masalas well.
- Add in the potatoes and toss gently so the masalas evenly coat the potatoes.
- Line the air fryer tray with masala coated potatoes. Do not crowd the pan. Set the temperature of the air fryer to 180C and fry for 20 minutes.
- Fry in batches.
- Once fried, toss in some fresh curry leaves and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/air-fryer-potato-roast-recipe/
Recipe for Ragi Adai Dosai made with soaked and ground Ragi, chana dal, toor dal and spices. Healthy and perfect for breakfast.
This is an easy to put dosa recipe that requires a little bit of planning. The lentils and the millet is soaked and ground, fermented briefly and dosas are made. They make for a healthy meal. Here is how to make Ragi Adai Dosa.
Wash and soak all the ingredients in water for couple of hours.
Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.
Set aside to ferment for 3-4 hours or even over-night. The Ragi Dosa batter should have increased in volume after the brief fermentation and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute.
Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
Serve Ragi Dosa warm, with chutney and sambar. A little piece of jaggery also goes well with this dosa. Recipe for coconut chutney Recipe for sambar
- Soaking Ingredients
- 1/2 cup Ragi
- 1/4 cup raw rice
- 1/4 cup toor dal
- 1/4 cup chana dal
- Other Ingredients
- 1/2 teaspoon salt
- 1/4 teaspoon hing (asafoetida)
- Oil for making dosas
- Wash and soak all the ingredients in water for couple of hours.
- Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.
- Set aside to ferment for 3-4 hours or even over-night.
- Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more.
- Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 4 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: South Indian
