Crispy potato rings that are golden on the outside and soft inside, infused with garlic, chilli, and coriander for a flavorful snack.

4 boiled potatoes

2 tbsp butter

1 tbsp chopped garlic

1 tbsp chilli flakes

2 tbsp refined flour

1 pinch salt

4 tbsp corn starch

1 tbsp chopped coriander

Oil, for deep frying

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Heat butter in a pan over medium heat. Add chopped garlic and chilli flakes, sauté until aromatic.
Stir in refined flour and cook briefly until it forms a smooth base.
Grate the boiled potatoes into the pan and mix thoroughly until well combined.
Remove from heat and allow the mixture to cool.
Add corn starch, chopped coriander, and salt. Mix until a soft dough forms.
Shape the mixture into rings, pressing gently to hold shape.
Heat oil in a deep pan and fry the rings in batches for 3–4 minutes, turning until golden brown and crispy.
Remove and drain on paper towels. Serve hot.

Add grated cheese for a richer flavor variation.

Reduce chilli flakes and add black pepper for a milder version.

Mix in finely chopped onions or green chilies for extra texture.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in an oven or air fryer to retain crispiness.

For baking, brush with oil and cook at high temperature, though results may be less crispy.

If mixture is too soft, add more corn starch to help binding.

Freeze shaped rings before frying and cook directly from frozen when needed.