Puteta chap

tabbakh · Joined: 24 Dec 2007 Posts: 1

Can any one explain to me a good way to make puteta chap. Every time I do
do it and when frying it it loses its shape and get smashed!
Help please.

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cheft · Joined: 24 Dec 2007 Posts: 1

On Dec 24, 2:35 am, "tabbakh" wrote:
> Can any one explain to me a good way to make puteta chap. Every time I do
> do it and when frying it it loses its shape and get smashed!
> Help please.
>
> --
> Message posted usinghttp://www.talkaboutcooking.com/group/alt.food/
> More information athttp://www.talkaboutcooking.com/faq.html

Hi there,

Regardless of the filling, here is a good mix for the potato coating:

1 Kg (2.2 lb) floury potatoes, boiled, peeled, then riced.
1 Tbs cornflour
1 Tsp salt
1 egg, beaten
Fine, dry breadcrumbs

1) Mix the cornflour, salt, egg and 2Tbs of the breadcrumbs into the
riced potato.
2) Form the shells, spoon no more than a tablespoon of filling into
each, before closing the ends and sealing.
3) Dredge in the remaining breadcrumbs, patting on to ensure a good
coating.
3) Heat your deep-fryer to 190c / 370f , and fry until crisp and
golden.

NB- these have to be deep-fried. (will make 16 chaps)

Cheers & good cooking!!!

Regards,
Chef T

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