Tag Archives: waste management

Potato Peels Pakoras

On 20 May 2020, I experimented with the idea of making pakoras of potato peels. They were ready in a jiffy without much effort and tasted heavenly. They were light on the stomach too and the best part was that they remained crisp even after cooling down; which was why I liked them more than the peels chips I made earlier, see link below. https://jasbirchatterjeephotoblog.wordpress.com/2020/04/16/lockdown-recipes/

With lockdown still going on in India and the need to minimise wastage, such recipes always come in handy. Another wonderful thing about potato peels is that they don’t spoil when kept in fridge. So you can keep collecting them and use them later as per your convenience.

Here are the step-by-step pics. Do try this out and let me know how it went.

1. First sprinkle salt and turmeric in the peels. Then add enough besan and rice powder to form a coating on the peels. Then sprinkle jeera powder, amchur, ajwain, a pinch of asafoetida, and dhania powder. I had some green coriander too, so I put that in as well. Mix with a spoon. No need to add water, as the peels also shed water.

2. Deep fry on medium heat in batches. Don’t put too much oil in karahi. Keep turning them over till they are golden brown all over.

3. Bring them out with a perforated handle and place them on tissue paper to drain out excess oil.

Culinary Experiment No.2 – Dalia Tikki

About 5 years ago, I bought a packet of pre-roasted dalia (coarsely ground wheat) and made porridge with it. My family didn’t like it at all and the idea of making some other dalia dish, such as dalia khichdi, didn’t seem to be worth it. So the jarful of dalia remained un-utilized and its presence kept on tormenting me. Being a home-maker, I hate to see food items getting wasted. Every grain, after all, takes a lot of resources and efforts to create.

Yesterday, I checked this jar and to my utter amazement, I found the Dalia as fresh as it was 5 years ago! An idea then took shape in my mind. Inspired by my recent experiment with Murmure, I decided to make Dalia tikkis. As I had expected, they were a great hit! I had some pudina chutney in my fridge, which I had made the previous day. The two together made great company.

The best part of it, as far as I was concerned, was that I could turn an unused food item to something of great value. My jar of Dalia is empty now and I feel as though a great burden has been lifted off my shoulders.

Here are the step-by-step pics.

Step 1: Grind roasted dalia in the mixie and mix this powder with the boiled potatoes.

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Step 2: Add spices (salt, chilli powder, amchur, ginger-garlic paste), cut green chillies, green coriander leaves, chopped onion) and mix into a dough.

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Step 3: The dough is ready now.

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Step4: Take out balls from this dough and turn them into tikkis.

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Step 5: Deep fry the tikkis as I did. But if you wish, you may shallow-fry them on a non-stick pan.

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Step 6: Keep turning them over till they turn golden-brown on all sides and take them out.

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Step 7: Place the tikkis on tissue paper to drain out excess oil. Serve them with green chutney or any other dip of your choice.