4 Easy Potato Snacks Recipes

Potatoes are good source of potassium, fiber, and vitamins C and B6 which are all good for a healthy heart. Boiled and mashed potatoes are 2 of the easiest ways to prepare and cook a potato. But there are a lot of other potato snack recipes that are tasty and easy to cook. Try these! 🙂

1. Potato Pancake

Ingredients:

• 3 medium potatoes
• Water (for the potatoes)
• 1 medium onion (diced)
• 2 green chili (chopped)
• 10-11 pieces mint leaves (chopped)
• 1/2 tsp black pepper
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 cup flour
• 1 egg
• 1 tbsp oil

Instructions:

Peel and grate 3 medium potatoes.
Soak in water for 30 minutes.
Drain and rinse well.
Squeeze grated potatoes if needed for excess liquid.
Place in a mixing bowl.
Add dice medium onion, chopped green chilies, and chopped 10 pieces mint leaves.
Add seasonings – 1/2 tsp black pepper, 1/2 tsp ginger powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp cumin.
Add 1/4 cup flour and 1 egg.
Mix until well combined.

Set a frying pan over medium heat.
Drizzle 1 tbsp oil.
Scoop a mixture and put in the pan, give it a pancake shape.
Fry both sides for a few minutes or until golden brown.
Remove from the pan and transfer to a plate.
Serve with dip of your choice.
Enjoy!

2. Potato Wedges

Ingredients:

• 5 medium potatoes (peeled and cut into wedges)
• 6 cups water
• 1 tsp salt

• 1/2 cup flour
• 1/4 cup cornflour
• 1 tsp chili powder
• 1/2 tsp basil leaves
• 1/2 tsp oregano
• 1/2 tsp chili flakes
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tbsp chopped mint leaves
• Water as needed
• Oil (for deep frying)

Instructions:

Soak potato wedges in water for 30 minutes.
Drain and wash it well.

Set a saucepan over medium-high heat.
Add 6 cups of water and 1 tsp salt.
Let it heat.
Add potato wedges and cook for 5 minutes.
Remove potatoes from the pan and transfer to a mixing bowl.
Let it cool down and set aside.

In another mixing bowl, mix other ingredients – flour, cornflour, chili powder, basil leaves, oregano, chili flakes, garlic powder, ginger powder, baking soda, salt, and chopped mint leaves.
Add water as needed to make a thick paste.
Add potato wedges and coat them with the paste.

Set a frying pan over medium-high heat.
Add oil for deep frying and let it warm up.
Deep fry coated potato wedges until golden brown.
Remove from the pan and transfer to a plate.
Serve with dips of your choice.
Enjoy!

3. Vegetable Fritters

Ingredients:

• 3 medium potatoes (boiled and grated)
• 1 medium carrot (peeled and grated)
• 1/4 cup coriander (finely chopped)
• 1/4 cup cornflour
• 1/2 tsp black pepper
• 1/2 tsp salt
• Oil (for frying)

Instructions:

In a mixing bowl, add all ingredients – boiled and grated potatoes, peeled and grated carrot, finely chopped coriander, cornflour, black pepper, and salt.
Mix until well combined.
Put the mixture into a piping bag.

Set a frying pan over medium-high heat.
Add oil and let it warm up.
From the piping bag form fritters.
Fry until they are golden brown.
Remove from the pan and transfer to a plate.
Serve with dips of your choice.
Enjoy!

4. Jeera Aloo

Ingredients:

• 200 grams potato (peeled and sliced)
• Water
• 1/4 tsp salt

• 2 tbsp oil
• 1/2 tbsp cumin
• 1/2 tsp black cumin
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander
• 1/2 tsp amchur powder
• 1/2 tsp Hing
• 1/2 tsp salt
• 3 pieces green chili (chopped)
• 2 tbsp water
• Chopped mint (as needed)

Instructions:

Set a saucepan over medium-high heat.
Add water and 1/4 tsp salt.
Let it warm up.
Add peeled and sliced potatoes.
Cook for 5 minutes until potatoes are 50% cooked.
Remove from the pan and transfer to a bowl.
Let it cool down and set aside.

Set a frying pan over medium heat.
Add 2 tbsp oil and warm it up.
Add all spices – cumin, black cumin, garlic powder, ginger powder, turmeric powder, coriander, amchur powder, Hing, salt, and chopped green chili.
Add 2 tbsp water.
Stir and cook for 2 minutes.
Add the boiled potatoes.
Stir and roast for 10-12 minutes.
Add chopped mint as needed.
Remove from the pan and transfer to a plate or bowl.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=zO54qsZ3b2Y

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