Though I have lived in Haryana for over 15 years now, I do not know much about the local cuisine. I was bemoaning this fact recently and decided to correct this situation. However, my Haryanvi friends warned me that most local cuisine contained milk and/or ghee and that it will be difficult to ‘veganise’ these dishes. But I was not about to give up. So, I decided to begin with an easy one and came across this wonderful evening snack called aloo kurkure. Not only is it simple to prepare, it also tastes wonderful. I served it to my Haryanvi Yoga Teacher who claimed that it is probably the best snack I have ever served him.

Ingredients
1 cup potatoes, boiled and mashed
1/2 cup mint leaves, chopped
1/2 tbsp finely chopped green chillies
1/2 tsp cumin powder (jeera powder, jeeraga podi)
1/2 tsp lemon juice
Salt to taste
1/3 cup ‘whole flour’ – I used Orgran Plain Flour which contains maize starch, tapioca starch, vegetable gum, rice flour and rice bran (see picture below)
1/3 cup beaten red rice (poha, aval)

Method
In a mixing bowl, add potatoes, mint leaves, green chillies, cumin powder, lemon juice and salt
Mix well
Pinch portions of this ‘dough’ and roll into any shape that you fancy
Set aside
In another bowl, add the flour and a little water to make a smooth and thick paste
Grind the beaten rice into a coarse powder (like bread crumbs)
Set aside
Roll each potato ball in the paste and roll on the rice flakes
Transfer to a steamer and steam for 10 minutes
Then transfer to an air fryer and ‘fry’ for about 10-15 minutes
Check after 10 minutes if the kurkure is done (it should feel crisp on the outside)
If done, remove from air fryer
Else continue to ‘fry’ a little longer
Serve hot with your favourite dip
Enjoy!