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Chinese potato சிறுகிழங்கு

Baked Chinese Potato Receipe:
250 grams potato Chinese / koorka
1 pinch Turmeric powder
10 to 12 Shallots
1 Onion large
2 to 3 cloves Garlic
3/4 to 1 teaspoon red chili Crushed flakes
Adjust as per spice tolerance
to taste Salt
1 sprig Curry leaves
Coconut oil
2 to 2 1/2 tablespoons Coconut thengakothu bits/ pieces/


Cook the chinese potato/ koorka with turmeric powder, shallots/ onions, garlic, chili flakes, salt, curry leaves and coconut pieces (if using). Make sure not to overcook it. It should hold it's shape.
Pre-heat oven to 150 degree Celsius.
Grease a baking tray. Spread the cooked koorka on the baking tray. Drizzle a little coconut oil all over the vegetable and bake in the oven for a few minutes (8 to 10 minutes; oven times may vary) till lightly browned and crisp. I don't like mine too crisp, so didn't bake it too long. But if you prefer it nice and crisp, bake for an extra few minutes in the oven.
Alternately you can also coat the cooked vegetable in coconut oil and arrange on the greased baking tray before baking.
Once baked, serve with rice and a curry of your choice.

Availability: In stock

Rs. 27.00