Potato Nazakat Recipe

Tasty Vegetarian Indian Snack

Potato Nazakat is a soulful spicy snack for vegetarians. Potato is basically known as Aloo, here in India. Vegetarians love to eat this snack. Before sharing the recipe of vegetarian potato nazakat, we are guiding you some few things about potato. The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself.Common or slang terms include tater, tattie and spud were introduced to Europe in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply.

Spicy Indian Snack
Potato Nazakat

As of 2014, potatoes were the world’s fourth-largest food crop after maize, wheat, and rice. The English word potato comes from Spanish patata. The Spanish Royal Academy says the Spanish word is a hybrid of the Taíno batata and the Quechua papa. The name originally referred to the sweet potato although the two plants are not closely related.

The 16th-century English herbalist John Gerard referred to sweet potatoes as “common potatoes”, and used the terms “bastard potatoes” and “Virginia potatoes” for the species we now call “potato”. In many of the chronicles detailing agriculture and plants, no distinction is made between the two. Potatoes are occasionally referred to as “Irish potatoes” or “white potatoes” in the United States, to distinguish them from sweet potatoes.

Potato plants are herbaceous perennials that grow about 60 cm high, depending on variety, with the leaves dying back after flowering, fruiting and tuber formation. They bear white, pink, red, blue, or purple flowers with yellow stamens. In general, the tubers of varieties with white flowers have white skins, while those of varieties with colored flowers tend to have pinkish skins. Potatoes are mostly cross-pollinated by insects such as bumblebees, which carry pollen from other potato plants, though a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.

Aloo
Potatoes

After flowering, potato plants produce small green fruits that resemble green cherry tomatoes, each containing about 300 seeds. Like all parts of the plant except the tubers, the fruit contain the toxic alkaloid solanine and are therefore unsuitable for consumption. All new potato varieties are grown from seeds, also called “true potato seed”, “TPS” or “botanical seed” to distinguish it from seed tubers. New varieties grown from seed can be propagated vegetatively by planting tubers, pieces of tubers cut to include at least one or two eyes, or cuttings, a practice used in greenhouses for the production of healthy seed tubers. Plants propagated from tubers are clones of the parent, whereas those propagated from seed produce a range of different varieties.

Varieties of Potatoes

There are close to 4,000 varieties of potato including common commercial varieties, each of which has specific agricultural or culinary attributes. Around 80 varieties are commercially available in the UK. In general, varieties are categorized into a few main groups based on common characteristics, such as russet potatoes, red potatoes, white potatoes, yellow potatoes and purple potatoes.

For culinary purposes, varieties are often differentiated by their waxiness: floury or mealy baking potatoes have more starch than waxy boiling potatoes. The distinction may also arise from variation in the comparative ratio of two different potato starch compounds: amylose and amylopectin. Amylose, a long-chain molecule, diffuses from the starch granule when cooked in water, and lends itself to dishes where the potato is mashed.

Varieties that contain a slightly higher amylopectin content, which is a highly branched molecule, help the potato retain its shape after being boiled in water. Potatoes that are good for making potato chips or potato crisps are sometimes called “chipping potatoes”, which means they meet the basic requirements of similar varietal characteristics, being firm, fairly clean, and fairly well-shaped.

The European Cultivated Potato Database is an online collaborative database of potato variety descriptions that is updated and maintained by the Scottish Agricultural Science Agency within the framework of the European Cooperative Programme for Crop Genetic Resources Networks—which is run by the International Plant Genetic Resources Institute.

Recipe Instruction 

Potato Nazakat
Spicy Indian Snack

Ingredients:

Salt as need

2 Tsp Red Chilli Powder

2 Cup fresh Yogurt

1/4 Tsp Black Salt

2 Tsp Garam Masala

8 Large Potatoes

8 Tbsp Mustard Oil + for frying

6 Tsp Ginger-Garlic Paste

4 Small fried Urad Dal [ Vigna mungo ] Papad

4 Chopped Green Chillies

4 Tsp Chaat Masala

1/4 Cup Grated Cottage Cheese

6 Tbsp Roasted Split Bengal Gram Powder

6 Tbsp fresh chopped Coriander

Preparation Steps

First we peel & scoop out the insides of the Potato leaving a shell all qround. Chop the scooped out portion & set aside. Heat enough Mustard Oil in a wok. Deep fry potato shells till cooked & the outer surface turns golden brown. Drain on absorbent paper. Heat 4 Tbsp mustard oil in a wok then add the 2 tbsp paste of ginger-garlic paste.

Saute for a while. Add the chopped Potatoes & Salt. Stir to mix & cook over medium heat till done { 8-10 minutes max}. Now for marinade we place the Yogurt in a bowl. Add the Salt, Black Salt, Garam Masla Powder, Chilli Powder, Split Gram Powder, 4 Tbsp Chopped Coriander & remaining ginger garlic paste. Mix very well. Add the mustard oil again. Mix very well again then set aside.

Now for stuffing we place the cottage cheese in a bowl then we add the Salt, Chaat Masla, remaining coriander. Now add the Green Chillies, Cooked Potatoes & Papad. Mix very well. Now stuff the Potato Shells generously with the cottage cheese mixture.

Place the stuffed aloo in the yogurt marinade & mix lightly. Leave to marinade for about minimum 45 minutes. preheat an oven to 180°C. Grease a baking tray. Arrange the stuffed potatoes on the baking tray. Bake till well done. Serve hot with any sauce

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