Potato Garlic Rings

Potato Garlic Rings is a trending, crispy and yummy Potato snack that is fun to make and serve!

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Ingredients:

Method:

1. Boil the potatoes ahead of time and peel. Mash with your hands or masher. Set aside. I use my stone pestle to mash these. Make sure there are no more lumps.
2. Add the semolina to a small processor/ grinder and grind as finely as possible.
3. Finely chop the garlic.
4. Heat the butter(2Tbsp) in a nonstick pan. Add the garlic and saute till raw smell dissipates. Make sure that the butter and garlic do not turn dark.
5. Add salt(1tsp) and chilli flakes(1 12/tsp). Reduce the flame to make sure butter does not burn. Switch the heat off briefly if needed.
6. Add 1/2 cup water. Bring to a boil and add the semolina powder.
7. Stir briskly in one direction till water is absorbed. This happens very quickly.
8. Once all water is absorbed add the mashed potato. Stir through with spatula till mixed evenly.
9. Dump this mixture onto a clean work surface. Once cooled a bit, knead well with hands or the pestle into a dough adding enough of the cornstarch/ cornflour to remove that buttery finish/ shine on the dough. This makes it easier for the dough to hold together, easier to shape and ensures that the rings don’t break apart later.
10. Knead till cornstarch is mixed through thoroughly. Roll this dough into a flattened sheet about a cm in thickness.
11. Cut out the potato rings using cookie cutters/glasses of different sizes.
12. Knead the scraped excess dough after cutting rings and repeat the process till all the dough is made into rings.
13. Place the rings on trays lined with parchment in the freezer just till they set slightly. About 10 minutes.
14. Heat oil for deep frying in a wide pan. Add the potato rings in batches and fry on moderate heat till they turn golden and crispy, flipping over halfway through cooking. (about 2 minutes).
15. Drain on paper towels freshly chopped cilantro over the hot potato rings, and serve with your favourite dipping sauce.

Potato Garlic Rings

Notes:

• The semolina adds texture and crunch to the Crispy Potato Rings.
• Cilantro may also be added to the potato dough before cutting into rings. I prefer the fresh sprinkling after frying.

Key Ingredients: Potato, Semolina, Garlic, Cornflour, Red chilli flakes, Salt, Oil, Cilantro.

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Potato Garlic Rings

Author: Shana Shameer