Monsoon Recipe- Gluten Free Rice Potato Snacks

Rice potato snacks recipe is cutlets which have a crunchy exterior and melt in mouth insides. They are flavoured with cumin seeds, red chillies, black pepper, and chaat masala. Rice potato snacks are made using boiled and mashed potatoes and rice flour. They should be served hot.

As the name suggests, rice flour and potatoes are needed to make these snacks. Rice flour is easily available at the grocery stores. For flavouring I have added cumin seeds, chillies and coriander. I have shaped them into small cutlets.

Ingredients

1 tsp oil
½ tsp cumin seeds
¼ tsp turmeric powder
½ tsp red chilli powder
1 cup water
½ cup rice flour + 1-2 tbsp rice flour or as required
4 boiled and mashed potatoes
1 tsp chilli flakes
¼ tsp black pepper powder
1 tsp chaat masala
½ tsp ginger paste
Salt to taste
Handful of chopped coriander
Oil for frying

Method

* In a pan heat 1 tsp of oil. Add ½ tsp cumin seeds. Once they crackle, add ¼ turmeric powder and ½ tsp red chilli powder.

* Add 1 cup water. Add salt to taste. Once it starts boiling, add ½ cup rice flour. Stir continuously. Cook for 3-4 minutes.

* The mixture will come together and leave the sides of pan. Take it out and let it cool till workable.

* In a bowl take 4 mashed potatoes. Add salt to taste. We have added salt to the rice.

* So add salt accordingly. Add in the cooked rice mix. Add ½ tsp black pepper powder, 1 tsp chilli flakes, 1 tsp chaat masala, ½ tsp ginger paste and handful of chopped coriander. Mix everything well.

* Take small portions of the dough. Shape them into balls. Flatten the balls. Heat sufficient oil.

* Deep fry them on high flame till golden from both the sides. Do not flip them too often.

* Serve them hot with tomato ketch up or green chutney.