While cooking food in the kitchen, it often happens that we put potatoes to boil in a pressure cooker and get caught up in some other chores. By the time we remember, three to four extra whistles have already blown. As soon as the cooker is opened, the potatoes appear overly boiled, soggy, and turn into a mash the moment we try to peel them.
The biggest worry in such a situation is how to roll stuffed parathas or cook a curry with them. Overly wet potatoes cause parathas to tear apart, and in curries, they dissolve completely, making the gravy sticky. However, there is no need to panic or throw the potatoes away. With the help of some simple and magical kitchen hacks, you can easily make these overboiled potatoes absolutely perfect again.
Stop the Cooking Process Immediately
As soon as you realize that the potatoes have boiled more than necessary, drain all the hot water from the cooker right away. Following this, pour cold tap water or ice-cold water over the potatoes. This will eliminate the internal heat trapped inside the potatoes and instantly halt their over-cooking process.
Use the Fridge or Freezer Shocking Hack
Overboiled potatoes tend to absorb a massive amount of moisture. Peel the skin off these potatoes and leave them uncovered inside the freezer for fifteen to twenty minutes, or inside the refrigerator for half an hour. The cold and dry air of the fridge will thoroughly absorb the excess moisture from the potatoes. This makes the potatoes firm so they do not feel sticky when you cut or mash them.
Adopt These Tricks for Parathas
If you are planning to make stuffed parathas using these potatoes, these methods will help remove the excess wetness. You can mix one to two spoons of roasted chickpea flour (besan) or flattened rice (poha) powder ground in a mixer into the potato stuffing. This ingredient absorbs all the wetness from the potatoes, ensuring the parathas do not tear at all while rolling.
Alternatively, you can mix dry bread crumbs or cornstarch. Adding a little bit of bread crumbs binds the potato mixture well and also brings a great crunch to the parathas. If you are preparing a dry vegetable dish, cut the potatoes into pieces and dust them with a pinch of cornstarch or rice flour. Afterward, shallow fry them on high heat in a pan with a little oil for two minutes. This creates a crisp outer layer on the potatoes so they do not dissolve into the curry.
Last-Minute Additions and Dish Alternatives
If you are making a gravy-based curry, cook the entire gravy thoroughly and add the potatoes only one to two minutes before turning off the stove. If things still do not work out, change the dish altogether. If the potatoes are so thoroughly mashed that cutting pieces is impossible, use them for binding potato tikkies, bread rolls, cutlets, or malai kofta. By applying these small cooking hacks, you can resolve this common kitchen problem in no time and ensure every dish turns out perfectly delicious.
