Ingredients
- 1 small Onion, finely chopped
- 1 tbsp Chillies, chopped
- 1 tsp Chilli sauce
- 1 tbsp Soya sauce
- 1/2 tsp Garlic powder
- 1 tbsp Coriander leaves, chopped
- 2 Eggs
- 2 tbsp Cornflour
- Oil for frying
Ingredient Image
Why This Recipe Is So Popular
These twists are delightfully crispy on the outside and soft on the inside. They are easy to make and perfect for snacking or serving as a side dish. Their unique shape adds a fun touch to any meal.
Helpful Cooking Tips
- Make sure to dry the potatoes well before cooking to get extra crispiness.
- Use medium heat to avoid burning while ensuring the inside cooks through.
- Season immediately after cooking so the flavors stick better.
- Use medium heat to avoid burning while ensuring the inside cooks through.
- Season immediately after cooking so the flavors stick better.
Step 1
Mash the boiled potatoes in a big bowl. Then add the chopped onion, chillies, chilli sauce, soy sauce, garlic powder, salt, chilli flakes, pepper, and fresh coriander. Mix everything together really well.
Step 2
Crack in the eggs and sprinkle the cornflour over the potato mixture. Stir it all until the batter is a bit thick but still easy to pipe.
Step 3
Spoon the mixture into a piping bag fitted with a round tip.
Step 4
Heat some oil in a pan over medium-low heat. Once hot, pipe the mixture into spiral shapes like jalebis—about 2 or 3 circles each.
Step 5
Fry them gently until they turn a lovely light golden brown and get nice and crispy.
Step 6
Use a slotted spoon to take them out and drain on paper towels.
Step 7
Serve them warm with your favorite dipping sauce and enjoy!
Serving Ideas To Try
They go great with dips like ketchup, garlic aioli, or spicy mayo. Try serving them alongside grilled meats or a fresh salad for a balanced meal. They also work well as a party appetizer.
How To Refrigerate This Dish
Store leftovers in an airtight container in the fridge for up to two days. Reheat in an oven or air fryer to keep them crispy. Avoid microwaving, as it can make them soggy.
Frequently Asked Questions
What type of potatoes should I use for this recipe?
Use starchy potatoes like Russets or Yukon Gold for the best texture.
Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for about 20 minutes until crispy, turning halfway through.
How do I prevent the mixture from being too runny?
Adjust the amount of cornflour to thicken the batter until it’s easy to pipe but not too stiff.
What can I use if I don’t have a piping bag?
Use a plastic sandwich bag with a small corner snipped off to pipe the mixture.
How do I know when the oil is hot enough for frying?
Test by dropping a small bit of batter into the oil; it should sizzle gently without burning immediately.
Can I prepare the potato mixture ahead of time?
Yes, you can prepare it a few hours in advance and keep it refrigerated until ready to fry.
What dipping sauces go well with these?
Sweet chili sauce, garlic mayo, or soy-based dips complement the flavors nicely.
How do I store leftovers and reheat them?
Store in an airtight container in the fridge for up to 2 days and reheat in a hot oven or air fryer to keep them crispy.
