Baked Chinese Potato Recipe (Koorka Mezhukuperatti)
Description:
This delightful Baked Chinese Potato Recipe, also known as Koorka Mezhukuperatti, is a popular Kerala-style dish that combines the earthy flavor of Chinese potatoes with aromatic spices and coconut. The potatoes are first cooked under pressure, then baked to a perfect crispness, making it a wonderful accompaniment to rice and curry. If you’re craving a simple, flavorful, and vegetarian dish for lunch or dinner, this is a must-try recipe that’s both easy to make and deeply satisfying.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chinese Potato (Koorka) | 250 grams (cut into medium-sized pieces) |
| Turmeric Powder (Haldi) | 1 pinch |
| Shallots (or 1 large onion) | 10 (or 1 large onion, finely chopped) |
| Garlic | 3 cloves (finely chopped) |
| Red Chilli Flakes | 1 teaspoon (adjust to spice tolerance) |
| Salt | As per taste |
| Curry Leaves | 1 sprig |
| Coconut Oil | Enough to shallow fry (or brush) |
| Fresh Coconut Pieces | 2 tablespoons (optional) |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Instructions:
-
Clean the Chinese Potatoes (Koorka):
Begin by thoroughly washing the Chinese potatoes. Peel the skin off if desired, or leave it on for a rustic look. Cut them into medium-sized pieces, which will ensure they cook evenly and maintain a firm texture. -
-
Preheat the Oven:
Preheat your oven to 150°C (302°F). This moderate heat will ensure the potatoes bake to a perfect crisp without burning. -
Pressure Cook the Koorka:
In a pressure cooker, add the chopped Chinese potatoes, turmeric powder, shallots (or onions), garlic, red chili flakes, salt, curry leaves, and fresh coconut pieces (if using). Add just enough water to cover the potatoes. The goal is to cook the potatoes until they are tender but still firm, so you’ll want to switch off the flame just before the first whistle. Allow the pressure cooker to cool naturally, which helps the potatoes retain their shape and prevents overcooking. -
Prepare the Baking Tray:
Grease a baking tray with a little coconut oil. You can also use a cooking brush to lightly coat the tray with oil to prevent the potatoes from sticking while baking. -
Spread the Cooked Potatoes:
Once the koorka is pressure-cooked and cool enough to handle, spread the cooked potatoes evenly across the greased baking tray. Make sure they are in a single layer for even baking. -
Add Coconut Oil:
Drizzle a little coconut oil over the cooked potatoes. Alternatively, use a cooking brush to evenly distribute the oil over the potatoes. This will help them crisp up beautifully in the oven. -
Bake the Potatoes:
Place the tray in the preheated oven and bake for 8 to 10 minutes at 150°C. The potatoes should become lightly browned and crisp on the edges. If you prefer your koorka extra crispy, you can bake them for an additional 4-5 minutes. Keep a close watch to prevent burning. -
Serve:
Once baked to your desired crispiness, remove the tray from the oven. Serve the Koorka Mezhukuperatti hot, paired with plain rice and a Kerala-style curry like Avial or any curry of your choice. This dish makes for a wonderful addition to a traditional Kerala lunch or dinner.
Tips for the Perfect Koorka Mezhukuperatti:
- Adjust Spice Levels: You can modify the amount of red chili flakes according to your heat tolerance. For a milder version, use less, or skip it altogether.
- Crispiness Preference: For those who prefer a crispier texture, feel free to bake the potatoes for an additional 4-5 minutes or until they are golden and crunchy.
- Serving Suggestions: While Koorka Mezhukuperatti pairs wonderfully with rice and curry, it can also be enjoyed as a snack or served alongside chapati or paratha.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 2 grams |
| Carbohydrates | 32 grams |
| Fat | 3 grams |
| Fiber | 4 grams |
| Sodium | 200 mg |
| Potassium | 550 mg |
This easy-to-make and flavorful Baked Chinese Potato Recipe is a testament to the simplicity and deliciousness of Kerala cuisine. The aromatic mix of turmeric, curry leaves, and fresh coconut oil elevates the humble potato into a dish that’s both hearty and wholesome. Perfect for vegetarians and anyone looking to try something new with minimal effort.
