Mistakes that ruin the crispiness of chilli potato: Chile Potato is the favorite of everyone from the child, so many people try it at home and try it, but often they become sag due to these 5 mistakes.
Avoid 5 Mistakes in Chilli Potato Recipe: Test and texture of Chile Potato like restaurant seems a bit difficult to bring home. Often while making at home, Potato becomes sagi after frying and their fun and taste deteriorates. But if some small things are taken care of during cooking, then you can also make a very crispy and crisp chili potato at home. Today we will share some tips and things with you, which will not spoil both the taste and crisp of Chile Potato.
Do not make these 5 mistakes while making Chile Potato (Common Mistakes to Avoid while Making Chilli Potato)
It is necessary to cut potatoes correctly
Chile Potato making begins with potato cutting. If the potatoes are cut thick, then they will take more time to fry and will be softened from inside. Always cut them into the shape of thin and equal strips or finger chips so that every piece comes at equal crispine while frying.
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Don’t forget to remove starch
Often people put directly into oil after cutting potatoes. This is the biggest mistake. Due to excess starch in potatoes, they become sticky and do not become crisp on frying. Therefore, after cutting the potato, soak them in cold water for half an hour and then dry it and fry it well.
Pay attention to the coating of the batter
The batter has a large role in making Chile Potato crispy. If the batter is very thin, then the potato will not stand and if it is very thick then the potatoes will become heavy and sagi. For the right texture, the batter should be so much that every strip mounts a light and uniform layer.
Keep oil temperature right
Potato cannot become crisp even due to lack of oil temperature. If the oil is cold, the potatoes will absorb more oil and become a sagi. On the other hand, if you put very hot oil, then you will burn from above and will remain raw from inside. At the right temperature, fry potatoes on the high flame from the medium and adopt the way to double fry.
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Do not cook in sauce for long
The real test of Chile Potato comes only when its crispy coating remains. But people often keep them cooked in sauce and cook for a long time, causing potatoes to become soft and sagi. The right way is to toss the fryed potatoes on high flame for 1–2 minutes and serve immediately after the sauce is ready.