Indian
Vegan
Gluten freeSun-dried potato crisps
Home-made dried potato crisps to fry when needed
Thin potato crisps blanched in salted water with citric acid and dried in the sun, a traditional store-cupboard standby for fasting days. Fried in seconds when needed, they puff up light, crisp and white. Sprinkle with black pepper or chilli powder. Drying takes 1–2 days of strong sun.
- Prep
- 20 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 8
- Per serving
- 110 kcal
Ingredients
- 1 ⅛ lb potatoespeeled
- 4 ¼ cups water4 cups
- 2 tsp salt
- ½ tsp citric acid
To serve
- oilfor deep frying
- ½ tsp ground black pepper or chilli powderto sprinkle
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/7 doneStep 2: Bring 4 ¼ cups water to the boil with 2 tsp salt and ½ tsp citric acid.
Step 3: Drain the potato crisps. When the water is boiling hard, add them, cover and boil until just tender but still holding their shape.
5 minStep 4: Take off the heat and drain.
Step 5: Lay each crisp out separately on a clean cloth and dry in the sun until completely dry and brittle. This takes 1–2 days of strong sun.
Step 6: Store in an airtight container. They keep for a long time.
Step 7: When needed, heat oil over medium-high heat and fry a handful of crisps for a few seconds until they puff and turn crisp but still pale. Drain, sprinkle with ½ tsp ground black pepper or chilli powder and serve.
1 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 11 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sun-dried potato crisps take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of citric acid?
- Juice of 1 lemon or 1 tbsp white vinegar per tsp (for curdling milk).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.