Korean chilli garlic potato bites recipe

13 Feb Korean chilli garlic potato bites recipe

Last Updated on February 13, 2023 by blessmyfoodbypayal

Korean chilli garlic potato bites recipe with step wise pictorial and video method.

Vegan and gluten-free, these lipsmacking Chilli garlic potato bites are something one can live for.

Potato dough shaped into mushroom and seasoned sweet, spicy and sour is there to attract the attention of your guests, if you make it a part of menu.

This recipe is a super hit amongst the children because they love potatoes and anything made with potatoes is always a center of attraction for the kids.

Having a chew and mouth melting texture, these potato bites are the best as an appetizers for small household party.

Secondly, this can be seen as the apt recipe for garlic lovers. The fragrance and taste of garlic in this recipe is mind boggling. Even the first bite of the recipe has the tendency to bloom you.

INGREDIENTS USED

POTATOES: Potatoes are the star ingredient of this recipe. You can use any kind of potatoes. But you need to peel them very correctly without leaving any spot.

CORN FLOUR: Corn flour is called by the name corn starch outside India. It works as a binding agent and brings chew texture to the starter.

WATER : Water is added to bind the dough. But you have to add the water with utmost care. Excess of water will lead to watery dough.

OIL : Instead of sesame oil, you can use refined oil also.

GARIC : Garlic is love in this recipe.

SOYA SAUCE is added for much needed sourness.

SUGAR to balance the sharpness of soya.

RED CHILLI POWDER for spiciness.

SALT : Salt needs to be added in less quantity because soya sauce too has salt.

SPRING ONION GREENS : Spring onion greens give an appealing look at to the recipe. If you don’t have these greens, you can substitute them with coriander leaves/cilantro.

STEP WISE PICTORIAL METHOD OF KOREAN CHILLI GARLIC POTATO BITES RECIPE

MAKING OF POTATO DOUGH

1.Peel and chop 400 gram potatoes into small pieces. Make sure that potatoes are cut into uniform pieces.

2. Put all the chopped potatoes into boiling water.

3. In the meantime take a bowl and put a sieve over the bowl. Also keep a fork, spoon and spatula handy.

4. Boil potatoes for 8-10 minutes or until they are cooked yet firmed. You can check it by inserting a fork.

5. Strain the potatoes and transfer them into sieve/strainer.

6. While they are hot, immediately start mashing the potatoes using a fork.

7. Once they are completely mashed, press them using the back side of the spoon in such a way that a fine mash passes through the strainer.

8. Also keep on scraping the base of the strainer using spatula.

9. All the fine mash is collected in the bowl.

10. Add 1 cup of corn flour/corn starch.

11. Mix very well.

12. Now start adding water, but very little at a moment, and keep on kneading a dough. Be careful while adding water.

13. Knead the potatoes into a crack free dough.

14. Take a small piece of dough from the entire dough.

15. Roll this small piece of dough into a crack free smooth ball having no cracks.

16. Take a glass bottle and dip it’s mouth into oil.

17. Place the mouth of bottle over the ball and gentle press the bottle.

18. You will get the shape of potato ball like a mushroom.

19. Likewise prepare all the balls. We could make 21 balls out of the entire dough.

20. Transfer these 21 potato starters into boiling water contained in a large pot.

21. In 3 to 4 minutes, these mushroom looking starters will begin to float on the top of water.

22. Immediately transfer them from boiling water to ice cold water.

23. Let them sit there for 5 minutes or until completely cool.

24. Take them out of the cold water and put in a separate bowl.

SEASONING

25. Add 1 tbsp sugar, 1 tbsp red chilli powder, 1 tbsp soya sauce and 1 tsp Salt in a bowl.

26. Heat 2 tbsp sesame oil and cook 1 tbsp chopped garlic in it until brown.

27. Transfer this garlic oil to a bowl carrying soya sauce and other ingredients.

28. Mix well.

29. Pour this seasoning over the potato starters.

30. Give them a good mix after adding 2 tbsp of chopped spring onion greens.

Korean chilli garlic potato bites are ready. Enjoy

ALSO SEE

• Jeera aloo without boiling (cumin potatoes)
• Chutney wale aloo recipe
• cajun potatoes recipe barbeque nation

KOREAN CHILLI GARLIC POTATO BITES RECIPE – RECIPE CARD

Korean chilli garlic potato bites recipe

blessmyfoodbypayal

Potato dough shaped into mushroom and seasoned sweet, spicy and sour is Korean chilli garlic potato bites

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Appetizer

Cuisine korea

Servings 21 bites

Equipment

• A big strainer
• A glass bottle

Ingredients

  

FOR POTATO DOUGH

• 400 gram potatoes
• 1 cup corn flour (110 gram - called corn starch outside India)
• 70 ml water or as required

FOR SHAPING POTATO STARTER

• 1 tbsp oil

FOR SEASONING

• 2 tbsp sesame oil
• 1 tbsp garlic (chopped)
• 1 tbsp soya sauce
• 1 tbsp sugar
• 1 tbsp red chilli powder
• 1 tsp Salt
• 2 tbsp spring onion greens

ADDITIONAL INGREDIENTS

• Lots of boiling water
• A bowl full of ice cold water

Instructions

 

MAKING OF POTATO DOUGH

• Peel and chop 400 gram potatoes into small pieces. Make sure that potatoes are cut into uniform pieces.
• Put all the chopped potatoes into boiling water.
• In the meantime take a bowl and put a sieve over the bowl. Also keep a fork, spoon and spatula handy.
• Boil potatoes for 8-10 minutes or until they are cooked yet firmed. You can check it by inserting a fork.
• Strain the potatoes and transfer them into sieve/strainer.
• While they are hot, immediately start mashing the potatoes using a fork.
• Once they are completely mashed, press them using the back side of the spoon in such a way that a fine mash passes through the strainer.
• Also keep on scraping the base of the strainer using spatula.
• All the fine mash is collected in the bowl.
• Add 1 cup of corn flour/corn starch.
• Mix very well.
• Now start adding water, but very little at a moment, and keep on kneading a dough. Be careful while adding water.
• Knead the potatoes into a crack free dough.
• Take a small piece of dough from the entire dough.
• Roll this small piece of dough into a crack free smooth ball having no cracks.
• Take a glass bottle and dip it's mouth into oil.
• Place the mouth of bottle over the ball and gentle press the bottle.
• You will get the shape of potato ball like a mushroom.
• Likewise prepare all the balls. We could make 21 balls out of the entire dough.
• Transfer these 21 potato starters into boiling water contained in a large pot.
• In 3 to 4 minutes, these mushroom looking starters will begin to float on the top of water.
• Immediately transfer them from boiling water to ice cold water.
• Let them sit there for 5 minutes or until completely cool.
• Take them out of the cold water and put in a separate bowl.

SEASONING

• Add 1 tbsp sugar, 1 tbsp red chilli powder, 1 tbsp soya sauce and 1 tsp Salt in a bowl.
• Heat 2 tbsp sesame oil and cook 1 tbsp chopped garlic in it until brown.
• Transfer this garlic oil to a bowl carrying soya sauce and other ingredients.
• Mix well.
• Pour this seasoning over the potato starters.
• Give them a good mix after adding 2 tbsp of chopped spring onion greens.
• Korean chilli garlic potato bites are ready. Enjoy

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