Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Tasty smiley potato. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Tasty smiley potato Recipe. Today I m sharing popular Meetha Chawal Recipe. I feel fried potato smiles are much more crispy and juicy from inside.
You can have Tasty smiley potato using 5 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tasty smiley potato
- Make ready 2 of Potato.
- Make ready 1 tsp of Salt.
- Prepare 3 tsp of Cornflour.
- Prepare 1 tsp of Red chilli powder.
- Prepare of Srraw.
Mix the potato and bread crumbs together with your hands.Potato smileys (Smiley Face Potatoes) are loved by both kids and adults.The simple yet lip-smacking flavor of these crispy fries are an instant mood changer and taste the best when paired with tomato sauce.Smiley Face Potatoes are ideal for brunch or evening snacks and are good enough to satiate your hunger growls.
Tasty smiley potato step by step
- Boil potato and machh it.
- Add salt corn flour and red chilli powder in it mix well make a dow.
- Add more corn flour for thickness.
- Now take machh potato spread it in rolling pan cut it with round cutter.
- Make eyes with straw and smile with spoon.
- Now fry in a medium flame.
- Serve with ketchup and mayonese.
Start by peeling your potatoes and par boil them.Once they've cooled, grate them using a normal grater into a bowl.Next, grab your slices of bread and grind them up into crumbs into the same bowl.
This recipe is quite simple and very easy to make , all we need is boiled potatoes and some seasoning.The crispy smileys with their beautiful smile brings smile to our face and will make to crave for more.Potato Smiley Recipe, aloo sukhi sabji, How To Make Potato Smiley Recipe This is a kids favourite potato smiley recipe.They are delicious, playful and made from the goodness of hundred percent real potatoes.Homemade Potato Smiley Recipe / Potato Smiles Recipe.
