Your Kids Will Love These Delicious Aloo Snacks, Here Are Easy Recipes

If you are tired of preparing French fries every weekend for your kids and are looking for some fun and kid-friendly dishes then you have landed on the right page! Kids love eating potatoes in any form and you can make them try interesting and delicious snacks every time. Chef Cecil from I Sacked Newton has shared three delicious potato recipes that you can prepare easily at home. These are perfect for breakfast, between-the-meal hunger pangs and school lunches.

Baked Potato Wedges

Ingredients

• 5-6 potatoes, each cut into six wedges
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1/4 cup shredded Cheddar cheese (optional)

Directions

Preheat oven to 450 degrees F (230 degrees C). Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings. Roast potato wedges for 15 minutes, turn and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them. You can also make a sweet potato version by using ground cinnamon and omitting thyme, pepper, and cheese. You can use vegetable oil in place of olive oil.

Potato Bombs

Ingredients

• 2 Boiled, peeled and grated potatoes
• 200 gm grated paneer
• 1/4 cup grated cheddar cheese
• 3 tbsp cornflour
• 2 tbsp grated coriander
• Salt to taste
• 1/2 tsp garam masala powder
• 3 tbsp all purpose flour
• 1/2 cup bread crumbs
• Oil for frying

Directions

Mix potato, paneer, cheese, salt, coriander, cornflour and garam masala in a bowl. Make small balls from this mixture. In another bowl add all purpose flour and add water to make a thin paste. Dip the balls in the flour paste and then roll them in the bread crumbs. Deep fry till golden brown. Serve hot with coriander chutney or ketchup. Don't Miss Shilpa Shetty’s Oat And Banana Pancakes Recipe Is Perfect For Your Kids

Chatpate Aloo

Ingredients

• 600 grams baby potatoes peeled
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Salt to taste
• 2 teaspoon crushed black peppercorns
• 1 tablespoon tomato ketchup
• 1/4 cup fresh mint leaves

Directions

Heat oil in a kadai and deep fry the potatoes till golden. In another nonstick kadhai, heat 2 tbsp oil and add mustard seeds. When they splutter add cumin seeds and sauté till they change colour. Drain the potatoes and add to this kadai. Add salt, peppercorns, tomato ketchup and mix well. Add mint leaves and mix. Cover and cook on low heat for 10 minutes. Serve hot.

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