4 potato recipe will make you say ami tomake bhalobasi

 I am the potato in real life . why ? i fit in every situation . just like potato French fries ,  aloo tikki , jeera aloo , aloo posto , vada pav , dum aloo ....... boring right .... we all need easy recipe especially in this time . 

here's a list : 

1 | sindhi aloo tuk : 

INGREDIENTS : 

• 3-4 medium potatoes, cut into wedges
• Oil for frying
• 1 tsp Degi red chilli powder
• 1/2 tsp dried mango powder
• 1/4 tsp black salt
• 1/2 tsp coriander powder

METHOD : 

1. Deep fry the potato wedges in medium hot oil until soft and light golden.
2. Remove on an absorbent paper and let them cool a little.
3. With your palm, lightly press the potato wedges, and flatten them slightly.
4. Once all done, keep in the fridge for five to ten minutes.
5. After that, fry them a second time in hot oil until golden brown and crispy.
6. Remove on an absorbent paper and keep aside for five to six minutes.
7. Fry it a third time in super hot oil until golden and super crispy.
8. In a hot pan, add the fried potatoes and all the masalas, and toss it well, making sure that all the potatoes are coated, and sauté for a minute on medium heat.
9. Remove and serve hot, and garnish with coriander leaves.

2 | POTATO PANCAKES : 

  INGREDIENTS : 

• 400 gms potatoes
• 1 small onion
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1 tsp black pepper powder
• 1/2 tsp red chilli flakes
• 1 tbsp cilantro or chives (optional)
• 1/5 cup vegetable oil
• Sour cream to serve
• 1/4 cup almond milk
• 1 tbsp corn flour

METHOD : 

1. Using a box grater, grate the potatoes and squeeze them dry using a kitchen towel. Squeeze out as much water as possible.
2. In a mixing bowl, combine these potatoes with chopped onion, flour, seasonings and mix. You can add in a little bit of milk or if you are keeping it vegan then, any vegan milk is good. Just a couple of tablespoons is enough.
3. In a skillet heat oil and with a scoop or measuring cup, scoop out one fourth of a cup of the mixture and flatten it uniformly onto the skillet.
4. Reduce the heat slightly so the potatoes are cooked inside as well.
5. After two minutes, increase the heat to make them crisp.

3 | POTATO PIE : 

INGREDIENTS : 

• 1 ½ cups flour
• 2 eggs
• 3 tbsp sour cream
• 1 tsp salt
• Cold milk, if needed
• 2 cups mashed potatoes
• 3 tbsp scallions, sliced
• 1 cup cheese blend, shredded

 METHOD : 

1. Combine flour and salt together, add eggs and sour cream and stir to combine. The dough should be nice and soft. Add more milk if needed.
2. Cover the dough with plastic and set aside for 30 minutes.
3. Meanwhile make a simple potato filling by combining mashed potatoes with scallions and cheese.
4. Roll out the rested dough and cut out circles using a drinking glass or a pastry cutter.
5. Place some filling in the middle, brush the edges with a little bit of water and form a half-moon shaped pierogi. Secure by pressing the fork down on edges.
6. Boil a large pot of salted water, put pierogi in and cook until floats. Remove into a pan with some oil or butter in it. Cook until golden and serve with some sour cream.

4 | POTATO HALWA : 

INGREDIENTS : 

• 3 large potatoes, boiled
• 1 tbsp ghee
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 tbsp cashews, chopped and lightly roasted
• 1/4 tbsp almonds, flaked or chopped
• A pinch of cardamom powder
• 1/2 tbsp raisins

 METHOD : 

1. Boil the potatoes and peel off the skin. The, mash it with your hands.
2. In a pan, pour some ghee and let it heat. Then add the mashed potatoes and let it roast for 1-2 minutes
3. Add milk, sugar and raisins to the potatoes and mix them well.
4. Cook for another eight to 10 minutes, and stir frequently.
5. Add cardamom and stir.
6. Garnish with flaked almonds and cashews. Serve hot.