Frying Street Food Recipe: Know How To Prepare Mumbai-Style Potato Twisters
Mumbai-style potato twisters are a delightful street food that captures the vibrant essence of Mumbai’s culinary scene. Know the recipe here:
[By: Shivani Gupta, Chef and Founder at Food N Dudes, Bhandup West, Mumbai]
Mumbai-style potato twisters, also known as aloo twisters or potato tornadoes, are a popular street food in Mumbai, India. They are essentially spiral-cut potatoes that are deep-fried until crispy and seasoned with various spices. Perfect for chilly evenings, these twisters add warmth and flavour to your winter cravings. Enjoy the cozy charm of winter with this recipe that brings Mumbai's street-food magic straight to your home.
Here's a recipe to make Potato twisters at home:
Ingredients
- 4 Piece Medium-sized Potatoes
- 1 Tablespoon Red Chilli Powder
- Oil For Deep Frying
- 1 Tablespoon Chaat Masala
- 1 Teaspoon Black Salt
- 1 Teaspoon Dry Mango Powder (Amchur)
- 0.5 Teaspoon Turmeric Powder
- Salt To Taste
- Lemon Wedges For Serving
- Wooden Skewers Or Sticks
Cooking Instructions
Wash the potatoes thoroughly and peel them. Keep a bowl of water handy to prevent the potatoes from browning.
Using a spiral cutter or a sharp knife, make spiral cuts along the length of each potato. The cuts should be thin and close together, creating a twisted shape.
Insert a wooden skewer or stick through the center of each potato twister, starting from the wider end.
Heat oil in a deep frying pan or kadai over medium heat. Make sure there is enough oil to submerge the potato twisters.
Once the oil is hot, carefully place the potato twisters in the oil. Fry them until they turn golden brown and crispy. It should take about 5-7 minutes. You can fry them in batches if necessary.
Once cooked, remove the potato twisters from the oil and place them on a paper towel-lined plate to drain excess oil.
In a small bowl, mix together the red chili powder, chaat masala, black salt, dry mango powder, turmeric powder, and salt. Adjust the seasoning according to your taste preferences.
Sprinkle the spice mixture generously over the potato twisters, making sure to coat them evenly. You can also sprinkle some additional lemon juice if desired.
Serve the Mumbai-style potato twisters immediately with lemon wedges on the side. They are best enjoyed hot and crispy.
Summary
Street Food Recipe: Know How To Prepare Mumbai-Style Potato Twisters
Mumbai-style potato twisters are a delightful street food that captures the vibrant essence of Mumbai’s culinary scene. Know the recipe here:
Ingredients
- 4 Piece Medium-sized Potatoes
- 1 Tablespoon Red Chilli Powder
- Oil For Deep Frying
- 1 Tablespoon Chaat Masala
- 1 Teaspoon Black Salt
- 1 Teaspoon Dry Mango Powder (Amchur)
- 0.5 Teaspoon Turmeric Powder
- Salt To Taste
- Lemon Wedges For Serving
- Wooden Skewers Or Sticks
Main Procedure
Wash the potatoes thoroughly and peel them. Keep a bowl of water handy to prevent the potatoes from browning.
Using a spiral cutter or a sharp knife, make spiral cuts along the length of each potato. The cuts should be thin and close together, creating a twisted shape.
Insert a wooden skewer or stick through the center of each potato twister, starting from the wider end.
Heat oil in a deep frying pan or kadai over medium heat. Make sure there is enough oil to submerge the potato twisters.
Once the oil is hot, carefully place the potato twisters in the oil. Fry them until they turn golden brown and crispy. It should take about 5-7 minutes. You can fry them in batches if necessary.
Once cooked, remove the potato twisters from the oil and place them on a paper towel-lined plate to drain excess oil.
In a small bowl, mix together the red chili powder, chaat masala, black salt, dry mango powder, turmeric powder, and salt. Adjust the seasoning according to your taste preferences.
Sprinkle the spice mixture generously over the potato twisters, making sure to coat them evenly. You can also sprinkle some additional lemon juice if desired.
Serve the Mumbai-style potato twisters immediately with lemon wedges on the side. They are best enjoyed hot and crispy.
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