HomeSnacksBhajiyaPotato snacks recipe | crispy potato kurkure | potato-rice snacks

Potato snacks recipe | crispy potato kurkure | potato-rice snacks

It is an easy, lite, deep-fried snack recipe made with potato and raw rice. It is a crispy and simple snack made with a few basic ingredients in your kitchen. I also share an easy homemade tomato ketchup recipe. it is crisp, slightly spicy, but absolutely tasty and liked by all age groups. So do try this!

The key to making crispy potato snacks and tomato ketchup at home are

For potato snacks,

  • Use very less water to grind the batter and also the consistency of the batter should be thick and pouring.
  • Fry snacks on medium flame till they become crispy.

For tomato ketchup

  • Cook tomato puree on medium flame till it becomes thick.
  • The amount of sugar varies on the sourness of tomatoes.
  • Vinegar acts as a preservative to store tomato ketchup for a longer time
Please do visit my other related recipe collection like

Recipe video

Potato snacks recipe | crispy potato kurkure | potato-rice snacks

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For potato snacks

  • 2 medium size boiled potatoes
  • 1 cup raw rice
  • 2 green chilli
  • ½ inch ginger
  • 3-4 garlic cloves
  • 4 tbsp water or as required - use very less to grind
  • Salt to taste
  • 1 tsp cumin seeds
  • Pinch of hing
  • ¼ tsp red chilli flakes
  • 1 tsp chaat masala
  • Some coriander leaves
  • Oil for deep frying

For tomato ketchup

  • 500 grm ripe tomatoes
  • 1.5 cup Water to boil tomatoes
  • Salt to taste
  • ½ tsp kashmiri red chilli powder
  • 5 tbsp sugar or as required
  • 2 tbsp vinegar


Making potato snacks

  • In a pressure cooker, boil 2 potatoes. Remove the skin and cool down completely.
  • Wash rice with water and soak it in hot water.
  • When rice is puffed up, strain water and add rice into the mixture jar.
  • Grind rice into powder. Then add mashed potatoes, green chilli, ginger, garlic cloves, and water. Grind into a thick paste.
  • Add batter into mixing bowl; also add salt, cumin seeds, hing, red chilli flakes, chaat masala, and some coriander leaves. Mix well.
  • Add batter into a plastic bag and make a cone.
  • Heat oil in a pan, and add batter into long strips.
  • Fry it on medium flame till it becomes crispy and golden brown from the outside.
  • Serve potato snacks with homemade tomato ketchup and a cup of tea.

Making tomato ketchup

  • blanch the tomatoes in enough water. boil for 5 minutes or till the skin of the tomatoes starts to separate.
  • cool down the tomatoes thoroughly, and transfer them to the blender.
  • Grind tomatoes without adding any water.
  • using a filter, extract the tomato puree separating the seeds and skin of the tomatoes.
  • stir and mix well. boil the mixture well.
  • Then add salt, ½ tsp chili powder, and 5 tbsp sugar.
  • keep stirring till the tomato puree thickens. It takes 10 minutes.
  • then add 2 tbsp vinegar, as they act as preservatives.
  • mix well and check for consistency.
  • transfer the tomato sauce or tomato ketchup into a glass bottle once cooled completely.


For potato, snacks
  • use very less water to grind the batter.
  • Fry nashta on medium flame, till it becomes crispy and golden brown.
For tomato ketchup
  • boil tomatoes on medium heat.
  • strain tomato puree helps to make smooth tomato ketchup.
  • cook tomato puree on medium flame.
  • vinegar acts as a preservative to store tomato ketchup for a longer time.
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