Crispy Potato Parcels with Mint-Tomato Chutney: A Fun Indian Snack
45 minutes
860 reads
About Crispy Potato Parcels with Mint-Tomato Chutney: A Fun Indian Snack
Craving a crispy, savory snack with an Indian twist? These Crispy Potato Parcels are golden pockets of deliciousness, perfect for parties or a fun family meal. Imagine biting into a warm, flaky bread parcel revealing a flavorful mashed potato filling spiced with aromatic caraway and zesty green chilies.This easy recipe is layered with a tangy mint-tomato chutney, creating a symphony of flavors that will tantalize your taste buds. Kids will especially love the unwrapping surprise! Incredibly flavorful on their own, these parcels are a guaranteed crowd-pleaser that requires no dipping sauce.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Potato Filling
- 8 medium Potatoes chopped
- 1/2 cup Breadcrumb
- 1 1/2 tsp Salt or to taste
- 1 tsp Caraway Seeds
- 1 tsp Chili crushed, green
- 2 Tbsp Coriander Leaves chopped (dhania)
For Assembly
- 8 slices Bread crusts removed
- 1/4 cup Mint Chutney
- 1/4 cup Tomato Ketchup
- 12 Spring Roll Wrapper Strips for tying
Instructions
- Boil the potatoes until fork-tender. Drain and peel them while still warm.
- Mash the potatoes thoroughly. Ensure there are no lumps for a smooth filling.
- In a bowl, combine the mashed potatoes, bread crumbs, salt, caraway seeds, and crushed green chili. Mix well.
- Add the chopped coriander leaves to the potato mixture. This adds a fresh, herbaceous flavor.
- Remove the crusts from the bread slices. Cut each slice into four equal squares.
- Take one bread square and spread a thin layer of mint chutney on it. Top with another bread square and spread a thin layer of tomato ketchup. Finish with a third bread square to create a mini sandwich.
- Divide the potato mixture into equal portions. Shape each portion into a small ball, then flatten slightly.
- Place a bread sandwich on top of each flattened potato portion.
- Carefully fold the bread around the potato filling, pinching the edges to seal and create a parcel. This prevents the filling from leaking out during frying.
- Tie a spring roll wrapper strip around each parcel like a ribbon. This adds a decorative touch and helps secure the parcel.
- Heat oil in a deep fryer or large pot. Deep fry the parcels in batches until golden brown and crispy. This ensures a perfectly cooked exterior and a hot, soft interior.
- Remove the parcels from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the Crispy Potato Parcels immediately while hot. Enjoy!
Recipe Notes
Good To Know
- For extra crunch, lightly brush the assembled parcels with oil or melted butter before rolling them in bread crumbs and baking or frying.
- Finely grate carrots, peas, or corn into the potato filling for added color, nutrition, and sweetness.
- Gently flatten each slice of bread with a rolling pin and trim off the crusts to prevent tearing while wrapping.
- Serve with sweet tamarind chutney or a yogurt dip for a cooling contrast to the spicy and tangy flavors.
Expert Tips
- For a richer flavor, use ghee instead of oil or butter for brushing the parcels before breading.
- Customize the spice level by adding a pinch of chili flakes or a dash of hot sauce to the potato filling.
- If baking, place the parcels on a wire rack set over a baking sheet to ensure even cooking and crispiness.
Storage Instructions
- Store leftover parcels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer until warmed through and crispy.
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Recipe Nutrition
Calories: 109kcalCarbohydrates: 25gProtein: 3gSodium: 1140mgFiber: 3gSugar: 1g
Shobha Keshwani
Articles: 28
6 Comments
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This is perfect! Can’t wait to taste it.
This looks incredible! Thank you.
I wanna dig into these parcels! So…sooooooo……tempting
Tempting…
Nice recipe
What a great recipe! Thanks for sharing.