Potato Tornadoes/Potato Twisters
Potato Tornado to me actually looks cool. These Chilli tornado potatoes are fried but you can also bake them. They are easy to make and its delicious. The tornado cuts makes all the spices to penetrate better. The cuts are little hard to get in first go, but then its fine even if one end is thicker and the other is thin. All you need to do is thread the potatoes onto skewers, then carve around with a sharp knife.
Bamboo Skewers 2
For outer coating
Maida 2 tablespoon
Corn flour 2 tablespoon
Salt as needed
Kashmiri chilli powder 1 teaspoon
Onion powder 1 teaspoon
Chilli powder 1 teaspoon
Salt as needed
(Mix everything together and set aside)
How to start?
Insert a bamboo skewer into the bottom of each potato and gently push it all the way through to the top. On a cutting board, hold a sharp knife at an angle and make an angled slit at the very top of one potato. Keeping the knife in place, slowly rotate the potato. and cut in the opposite direction as you are turning the skewered potato, cutting all the way to the skewer.
Gently fan out each potato down the length of the skewer, until you have an even gap between the slices. Keep immersed in cold water
Now make thin batter out of maida, corn flour, red chilli powder and salt. The batter should not be thick.
Now spoon out the batter and drizzle all over the potatoes. Heat oil in a frying pan, and fry the potatoes in a medium low flame. Let the potatoes turn golden brown colour. Do not rush the process, as the potato might not get cooked well inside.
Drain the potatoes in a paper towel and sprinkle the seasoning mix mentioned above.
How to bake?
To bake the potato tornadoes you do not need the outer coating batter. Simply apply butter all over the potato once cut, and bake in a preheated oven at 160 degree centigrade for 25 to 30 minutes.
Once done apply more butter and sprinkle seasoning. You can also add some cheese over it.