About the Recipe
This freezer-friendly Potato Patty is designed with controlled moisture, low-water vegetables, and structured binding to ensure stability after freezing and reheating. The combination of boiled potatoes, sautéed vegetables and poha creates a balanced texture that holds shape while remaining soft inside and crisp outside. The recipe focuses on moisture reduction during cooking to prevent sogginess, making it ideal for batch prep, freezing, and quick service cooking.
Ingredients
Base
Potatoes: 1.5 kg
Vegetables (finely cut, same size)
Onion: 120 g
Carrot: 100 g
Capsicum: 100 g
Sweet corn: 80 g
Peas (boiled): 60 g
Green chilli: 4 pieces
Garlic: 10 g
Ginger: 6 g
Binders
Poha (washed and dried): 80 g
Spices
Salt: 10 g
Red chilli powder: 1 tsp
Cumin powder: 2 tsp
Black pepper: 1 tsp
Garam masala: ½ tsp
Chaat masala: 1 tsp
Chilli flakes: 1 tsp
MSG: ½ tsp
Preparation
Step 1
Boil 1.5 kg potatoes for 15-20 minutes until soft. Allow them to cool completely. Peel and mash 600 g for the recipe.
Step 2
Heat oil in a wide pan and add chopped onions. Stir for about 2 minutes until lightly pink.
Step 3
Add ginger, garlic, and green chillies. Cook briefly until aromatic.
Step 4
Add carrot, peas, sweet corn, and capsicum. Stir for 2-5 minutes until all visible moisture evaporates. Add all the spices and mix well.
Step 5
Add mashed potatoes and the washed poha.
Step 7
Mix thoroughly until evenly combined and structurally firm.
Step 8
Shape into uniform patties.
Step 9
Let it come to room temperature, cover and freeze, or cook immediately by shallow frying until golden and crisp.