Candy Potato Chaat, Shakarkandi
- 1 massive candy potato sliced in thick rounds
For Batter
- 1 ½ Tbsp all function flour plain flour, maida
- 1 ½ Tbsp corn starch corn flour or arrowroot powder
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup water approx
- Oil spray
For Breadcrumbs
- ½ cup bread crumb plain unflavored
- ½ salt
- ¼ black pepper
For Garnishing (non-compulsory)
- lemon juice sprinkle over chaat
- chaat masala powder
- inexperienced chili finely chopped
- ginger finely chopped
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Use a big, candy potato. Wash and peel and slice them in rounds of about ¼ inch thick. Hold apart.
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In a bowl take breadcrumbs, add ½ tsp salt and ¼ tsp black pepper, and blend all of it properly.
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In one other bowl combine all-purpose flour, corn starch, ½ tsp salt, and ¼ tsp black pepper. Add the water slowly and make it right into a thick batter. I used about 1/3 cup of water.
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I’m utilizing parchment paper over air fryer baking tray oil the parchment paper.
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Coat either side of a candy potato slice within the flour batter after which within the breadcrumb combination. Shake off any extra breading and switch the candy potato slices to an airfryer baking sheet. Repeat with the remaining candy potato slices.
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Spray the slices with oil.
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Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then flip the candy potato slices and bake it once more for 10 minutes. Possibly you’ll have to regulate the time and temperature in response to your air fryer.
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The candy potatoes may have a pleasant crunch. You might serve them scorching or at room temperature together with your favourite garnishing. I desire with yogurt and chutney.
Initially posted 2021-04-22 15:17:20.
