Here is a concise summary of the provided text:
**Recipe:** Crispy Raw Potato Snack (akin to Pakodi Bhujia Chips)
**Key Ingredients:**
* 2-4 large raw potatoes
* Rock salt (or Sendha Namak for fasting)
* Optional: ginger, green chilies, coriander, black pepper powder, and others (for non-fasting version)
**Simplified Steps:**
1. Peel and grate potatoes, soak in water to remove excess starch.
2. Mix grated potatoes with rock salt (and optional spices/herbs if not fasting).
3. Add a binding agent (e.g., flour or Sama rice powder) and mix well.
4. Shape into patties (tikki) and fry in hot oil until golden brown, flipping occasionally.
5. Serve hot with preferred accompaniments (e.g., spicy green chutney, mayonnaise, raw tomatoes).
**Tips:**
* Repeat starch removal process for crunchier snack.
* Adjust spice levels to taste.
* Can be made with fewer potatoes, but the result is so tasty you may want more!
Here are the key facts extracted from the text, without opinions, in short sentences with numbers:
1. **Ingredients initially mentioned**: Raw potatoes (4 big size), water.
2. **Additional ingredients later mentioned**:
* Adra Katra (2 inches, grated)
* Green chillies (finely chopped, optional)
* Coriander (2 spoons, finely chopped)
* Green leaves (6, finely chopped)
* Black pepper powder (1.5 teaspoons)
* Chira powder (half a teaspoon, already added earlier)
* Naamak (to taste, for fasting)
* Optional: red chilli powder, garam masala powder, chat masala, buckwheat, water chestnuts, Sama rice powder, flour, Poha powder
3. **Instructions**:
* Peel the potatoes.
* Grate the potatoes using the big hole side.
* Soak grated potatoes in water to remove excess starch.
* Repeat starch removal process 3-4 times until water is clear.
* Squeeze out water from potatoes.
* Mix potatoes with chosen ingredients.
* Add a binding agent (e.g., Sama rice powder, flour) if necessary.
* Shape into balls and flatten slightly into tikki shapes.
4. **Frying**:
* Heat oil in a pan on low flame initially.
* Increase flame to medium when adding the potato tikkis.
* Fry until golden, flipping occasionally (approximately 7 minutes).
* Increase flame to high for the last minute to prevent oil absorption.
5. **Serving**:
* Serve hot.
* Suggested accompaniments: spicy green chutney, mayonnaise, raw tomatoes.
6. **Creator's Information**:
* Name: Shamli
* Channel/Website: Shamli's channel and Yamini Kitchen website.