Crispy Layered Potato Snack

Step 1: Grate the Potatoes

Take two boiled potatoes and grate them using a small grater. Set aside the grated potatoes.

Step 2: Prepare the Dough

In a bowl, combine 1 cup of wheat flour, 4 small spoons of semolina, salt to taste, 1/2 tsp carom seeds (crushed between palms), 1 tbsp Kasuri Methi, and 2 tbsp oil. Mix well until crumbly. Gradually add water to form a semi-firm dough. The dough should not be too tight or too soft. Knead the dough well. Apply a little oil on top and knead again. Cover the dough and let it rest for 10-15 minutes.

Step 3: Prepare the Potato Filling

Heat 1 tsp oil in a pan. Add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, and 1/2 tsp mustard seeds. Once they splutter, add 2 finely chopped green chilies and 1 finely chopped onion. Sauté for 1 minute until the onion's raw smell disappears. Add 1/2 tsp turmeric powder, salt to taste, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1/2 tsp chaat masala. Mix the spices well. Add 2 small spoons of besan and cook for 2 minutes until its raw smell is gone. Add the grated potatoes and mix thoroughly with the spices. Finally, add chopped fresh coriander leaves and mix well. The potato filling is now ready. Set it aside to cool.

Step 4: Roll and Fill the Dough

Take a portion of the rested dough and form a thick peda (ball). Dust with dry flour and roll it out into a large, thin circle, similar to a roti. Spread the prepared potato filling evenly over the entire surface of the rolled dough. Gently roll the dough from one side to form a tight log. Cut the log in half lengthwise.

Step 5: Shape the Snacks

Take one half of the log and gently flatten it. Then, twist it to create a layered effect, similar to a Lachha Paratha. Bring the ends together to form a pinwheel shape. Lightly press it to secure. Repeat with the other half. Sprinkle Kalonji, white sesame seeds, and chopped coriander leaves on top of each shaped snack. Gently press them into the snack.

Step 6: Fry the Snacks

Heat oil in a pan over medium-low heat. Once the oil is warm (not too hot), carefully place the shaped snacks into the oil. Do not overcrowd the pan. Fry until one side is golden brown and crispy, about 4-5 minutes. Flip the snacks and fry the other side until golden brown and cooked through, another 4-5 minutes. Once cooked, remove the snacks with a slotted spoon to drain excess oil. Serve hot with green chutney or ketchup.

• Ensure the potato mixture is dry to prevent the snack from becoming soggy.

• Fry the snacks on medium-low heat to ensure they cook through and become crispy.

• Do not overcrowd the pan while frying to maintain oil temperature and even cooking.

• Adjust spice levels according to preference.

• Add other vegetables like peas or carrots to the potato filling.

• Use all-purpose flour instead of wheat flour for a different texture.