MAIDA-2 CUP

firstly, in a large bowl take 2 cup maida, ½ tsp chilli flakes, ½ tsp salt and 3 tsp oil. mix well.

1

ADD WARM WATER

add water as required and start to knead the dough

2

SMOOTH DOUGH

knead to a smooth and tight dough.

3

REST-20 MINUTES

grease the dough with oil, cover and rest for 20 minutes.

4

CHOPPED ONION

firstly, in a large kadai heat 3 tsp oil. add 1 onion, finely chopped, 2 chilli and 1 tsp ginger paste. saute until the onions shrink slightly.

5

GARAM MASALA

now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ½ tsp salt.

6

SAUTE LOW FLAME

saute until the spices turn aromatic.

7

ADD POTATOES

further, add 4 potatoes and mix well until the spices are well combined.

8

ADD CORIANDER

now add 2 tbsp coriander and mix well. aloo stuffing is ready. keep aside.

9

SHAPE ALOO TOFFEE

now add 2 tbsp coriander and mix well. aloo stuffing is ready. keep aside.

10

CUT INTO SLITS

slit 3 lines in the centre using a sharp knife

11

ALOO STUFFING

place aloo stuffing in the centre

12

SEAL THE SIDES

seal the toffee giving toffee shape

13

DEEP FRY

now deep fry in hot oil, keeping the flame on low.

14

GOLDEN BROWN

stir occasionally, until the toffee turns golden brown and crisp

15

DRAIN OFF

drain off over kitchen towel to get rid of excess oil

16

POTATO TOFFEE  READY 

finally, enjoy aloo toffee with tomato sauce or green chutney

17