Potato Vada and Cutlets in Minutes
Potato vada is a dish where the real advantage of flakes becomes clear. Add hot water to the flakes and let them cool slightly. Then mix in boiled peas, finely chopped coriander, ginger and garam masala to taste. Shape the mixture into rounds and fry in hot oil until golden. Since the flakes rehydrate evenly, each vada holds together in the oil instead of breaking apart. This is especially useful when frying a large batch for a family gathering.
The same base can also be used for cutlets. Add grated carrot or paneer, coat the mixture in breadcrumbs and fry to prepare quick cutlets. Hotels and eateries often prefer this method during busy periods because the mash can be prepared as soon as an order arrives, instead of being partially mashed and left in a bowl since morning.
Fillings for Parathas and Rolls
A paratha filling needs to be firm enough to be folded into the dough without tearing it. Flakes rehydrated with slightly less water than usual provide exactly this consistency. Add ajwain, green chilli and lemon juice to prepare the filling, then roll the paratha as usual. The same filling can also be used in frankies or kathi rolls, wrapped in rumali roti with onions and chutney.
For Sunday breakfast, this means one less set of utensils to wash. There is no need to boil potatoes the previous night and store them in the refrigerator, as a fresh batch of mash can be prepared whenever needed.
An Addition to Misal and Breakfast Dishes
In many homes, potato sabzi is served alongside misal, poha or usal. Mash made from flakes and tempered with mustard seeds, curry leaves and turmeric can easily serve the same purpose, reducing preparation time without compromising on taste. Small eateries often prepare this mash in advance during the morning rush and replenish it as needed, eliminating the hassle of keeping potatoes boiling on the stove continuously.
Adding Thickness to Soups and Gravies
Apart from other dishes, dry flakes can also be used to thicken soups, curries or gravies. Stir one or two spoonfuls of flakes into simmering vegetable soup or mixed vegetable gravy. They dissolve into the liquid and add thickness without significantly changing the flavour. This method has been used in kitchens abroad for many years and is equally useful for preparing a hot soup during the winter.
Useful for Large Gatherings and Restaurants
Caterers handling wedding meals or large parties face a different challenge: maintaining consistency across large batches of food. Boiling and mashing a hundred kilograms of potatoes by hand can result in some portions being lumpy and others becoming thin. Flakes, however, rehydrate in the same way each time, helping maintain a consistent taste and texture, whether a tray is prepared for noon or eight in the evening. For this reason, Shree Aahar makes a 20-kilogram bulk pack for hotels and cloud kitchens.
Shree Aahar’s flakes are manufactured in Aligarh by Shivashrit Foods and supplied in bulk to major names such as Haldiram, Bikanervala and Bikaji. Order a trial pack to try these dishes at home, or visit www.shreeaahar.com for hotel and bulk orders.
