Alur Khosha Bhaja
Potato peels, coated with rice flour, and deep-fried into crisps.
- Cooking time25 minutes
Calorieskcal
The skin is where most of the flavour of the potato is. Little wonder that Bengali cuisine, obsessed with potatoes and with utilising every part of an ingredient, has this scrumptious potato skin recipe. Save the potato skins when you are using potatoes in any recipe, and use them to make alu'r khosha bhaja to serve with dal and rice. It could just as easily be turned into a quick snack to accompany your afternoon tea.
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DonateIngredients
Serves
2 servings
- 100 g potato peels
- ¼ tsp salt
- 4 g sugar
- 1 pinch turmeric powder
- 1 pinch red chilli powder
- ½ tsp posto (poppy seeds)
- ¼ tsp kaalo jeere (nigella seeds)
- 1 pc green chilli
- ½ tsp mustard oil
- 10 g rice flour
- 10 g maida (plain flour)
- vegetable oil for deep-frying
Method
- Peel the potato skin, keeping them slightly thicker than you normally would. Divide into 2-cm long pieces. Wash in plenty of water to remove excess starch; this will result in crisp fries. Strain to dry completely.
- Transfer the peels to a mixing bowl. Add salt, sugar, turmeric powder, red chilli powder, posto, kaalo jeere, chopped green chilli, mustard oil, rice flour, maida, and chopped green chillies.
- Coat the potato skin with the spices and set aside for 15 minutes. The salt and the sugar will draw out the moisture from the peels and allow the coating to adhere to them.
- Heat vegetable oil in a kadai. Deep fry the peels on medium heat (oil temperature should be ~180°C) until crisp and golden.
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