Potato / aloo - 3
Corn flour – 2tbsp
Peanuts – ¼ cup
Cashew / kaju – ¼ cup
Dry coconut / kopra - 2 tbsp
Curry leaves – few
Dried red chilli – 2 (broken)
Pepper (crushed) - ½ tsp
Turmeric – ¼ tsp
Kashmiri red chilli powder – ½ tsp
Aamchur / dry mango powder – ½ tsp
Salt – ½ tsp
Peel potato and then grate it with thick grater
Add 2 tbsp corn flour, sliced potato to a bowl and mix well.
Connect the robocook and then set in saute mode and add oil to fry. Fry ¼ cup peanuts, ¼ cup cashew, 2 tbsp dry coconut, few curry leaves and 2 dried red chilli.
Place the Fryo on top of the Robocook and set the steam rack inside the cooking pot.
Place the Fryo on top of the robocook and connect the power cord. (Do no connect the robocook). Press the ‘POWER’ button & Set the temperature to 170⁰. Press 2 minutes timer to preheat the pot. Now press “PLAY” button & wait for 2 mins.
Meanwhile grease the mesh basket with oil and add the coated potato. After the preheat remove the lid and place the mesh basket on the steam rack.
Place the Robocook Fryo on top and move down the handle to start. Now set the temperature at 170⁰C in pizza mode along with 12 min timer and press “PLAY” button.
Pause the Fry at 5-7 minutes and flip the potato in it. Once done resume the Fryo by pressing “Play” button
Built with Air Blast Technology the Robocook Fryo optimizes the energy usage and starts its ultra-fast cooking.
Once the countdown comes down and cooking is completed it stops with 3 Beep sound. Pull the handle and remove the Fryo lid from the Robocook and drop it on a large bowl.
Also add ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp aamchur and ½ tsp salt one by one to a bow. Mix gently making sure all the spices are coated well.
Finally, enjoy potato falahari namkeen for a month when stored in an airtight container.