Godrej Sahi Shuruaat Cook Book

Aloo Ke Twist Third Year Student - DY Patil College of Hotel Management Chef Ingredients Cook potatoes in saucepan on high flame until parboiled - about 7-8 minutes; drain and let it cool. Peel the potatoes shred it finely with help of box grater. Remove as much water as possible using a kitchen towel or muslin cloth. Add the shredded potatoes, flour, garlic powder and all the other ingredients excluding the oil in a mixing bowl. Combine all the ingredients well to form a dough. Take lime size portions and make them into square or rectangular shapes. Simultaneously heat oil in a skillet. Once oil gets heated, cook 5 or 6 shaped dough at a time until it turns golden and crispy - about 4-5 minutes. Transfer to a tissue paper so as to soak the excess oil. Mayo dip Mix mayonnaise and tomato sauce. Serve Aloo Ke Twist, garnished with coriander and coconut along with the mayo dip. Method Potatoes - 4nos Garlic powder - 1tsp All-purpose flour - 1tbsp Dried oregano - 1/4 tsp Chilli flakes - 1/2tsp Freshly ground black pepper - 1/2 tsp Salt to taste Godrej oil - 1cup Chopped fresh parsley leaves - 2 tbsp Fresh coriander leaves Grated coconut Tomato sauce - ½ tbsp Mayonnaise - 1 tbsp 09