A crispy golden and flavourful potato snack that is crunchy outside but soft and mushy inside. I don’t think there’s anyone you’ll find who wouldn’t love to try this snack. You can make these for a perfect tea-time snack, parties, or even a side dish. It pairs even better with some ketchup, chutney, or a creamy dipping sauce too. Now you must agree with me when I say it’s a crowd-favorite snack, don’t you?
Follow my recipe for crispy snacks that will guide you through a step-by-step process to prepare your own homemade Potato Triangle Recipe in just a few simple steps!
What Is a Potato Triangle?
Crispy and gold, the potato triangles are one of the snacks enjoyed in numerous cuisines. The name of this dish is taken from its triangular shape, which you can achieve by molding mashed potatoes into triangles before deep-frying or baking.
It’s one of the most popular versions of potato samosa, a well-enjoyed street food in both India and the Middle East. In fact, it has its roots in the 13th or 14th century with the introduction of the “sambosa” by Central Asian traders to the Indian subcontinent. In Western cruising nowadays this dish is usually served as a side dish during breakfast.
Other variations range from cheese-filled potato pockets to potato croquettes; all these have different textures and flavors, but the signature triangular shape remains.
How to Make Potato Triangles?
To make your potato triangles you should start by boiling and mashing some potatoes. Mix some chili flakes, ginger powder, coriander leaves, and a little bit of other spices.
Now spread the potato mixture into a tray, cover it u,p and let the dough sit in the freezer for some time. This will make the dough a little hardened so that it doesn’t lose its shape when cutting.
So, cut the dough into small pieces, double coat each piece, deep fry, and enjoy with your favorite dipping.
Potato Triangle Recipe
Ingredients
For The Potato Dough
- 1 cup of boiled and mashed potatoes
- A handful of chopped coriander leaves (adjust to taste)
- 1 teaspoon chaat masala
- ½ teaspoon chili flakes
- ½ teaspoon garlic powder
- ½ teaspoon red chili powder
- Salt to taste
For Coating and Frying:
- 1 or 2 eggs, well beaten.
- 2 cups of dry breadcrumbs.
- Cooking oil for frying.
Directions
First, you need to boil some potatoes. Let it cool down and then peal the skin off and mash it evenly so that no small lump remains. Otherwise, it won’t be set properly later on. And now begins the actual work. Let’s get to it—
- Take a clean and dry bowl and in it take 1 cup of boiled mashed potato that you prepared earlier. Oh, also see if there are any lumps remaining. Cause if there is then you’ll need to mash it down.
- Now, add a handful of chopped coriander leaves.
- For the masala’s first add 1 teaspoon of chat masala.
- Add ½ teaspoon of chili flakes.
- Add ½ teaspoon of garlic powder.
- Add ½ teaspoon of red chili powder.
- Add salt to taste next. And then mix all the ingredients well to make the dough.
- It’s time for the setting process to start now. Take out your flat baking tray and layer a clean and dry plastic wrap over it. The wrapper size should be bigger than the tray size. At least twice as much.
- After that get your potato dough and using gentle patting pressing of your hand spread the dough evenly over your baking tray. I’m using a bigger tray here so to keep the consistency of my potato dough even I’ve used only half of the tray space.
- Remember the extra-sized portion of wrapper you used to cover your tray? Now using those extra edges cover up your potato dough completely. Let the dough set in the refrigerator for 1 hour at the very least.
- After an hour take the dough out of the refrigerator and remove the wrapping paper. Be careful as if you try to do it too quickly the dough may fall off and lose its shape.
- Now using a kitchen knife make some horizontal and vertical cuts on the big dough. Ultimately shaping it into small square pieces.
- After that to get the ultimate triangle shape take each of these small pieces and cut them diagonally again. And there you have it. The perfect potato triangle you wanted!
- For the coating take 2 well beaten eggs and 2 cups of breadcrumbs ready. Take each potato triangle piece and first dip them into the beaten egg and then cover it up with the breadcrumbs. For this process use a fork to keep touching it to the minimum.
- Repeat the process twice. Make sure to use your hand instead fork while coating in breadcrumbs or you might accidentally poke and break the potato triangle.
- Use some gentle patting to keep up the shape.
- In a fry pan heat up some cooking oil on medium flame.
- Now into the hot oil add the coated triangles one by one and fry them until they turn into golden brown color on one side.
- When golden brown flip them up and cook again for some more time until the other side shows the same color. After that take them out of the oil.
Now serve the yummy and crispy potato triangles with your favorite dipping and enjoy!
What Side Dish Ideas Would Pair with Potato Triangles?
I like the spicy garlic mayo as a dipping sauce and the clean chicken broth soup with some veggies a lot. As much as the garlic mayo makes a blast of masala on the test buds, the fresh soup soothes the test and balances out nicely.
Some of my friends also like to pair it with sweet and spicy chutney, hot masala chai, and fresh green salad.
Chef’s Tips
- First and foremost make sure you are following my recipe step-by-step. Otherwise, the test may not be as good.
- For extra crispiness, make sure you are not skipping the double-coating and frizzing step.
- Make sure there’s no small lump left in the potato mash, beaten egg, and bread crumbs.