Tuesday 22 January 2013

The BENGALI FRIES

In Bengal Crispy and golden fries are hot favorite wit children and grown ups alike. Mostly its serve with any rice dishes.

1. Aloo Bhaja ( Crispy Potato Chips)
ALOO BHAJA
INGREDIENTS:

Potatoes - 200 gm ; peeled and cut in fine julienne or  coarsely grated

Salt - as per taste

Red chilli powder - A pinch (optional)

Oil - For deep frying


HOW TO COOK:
  • Wash the potatoes 3-4 times in plenty of water so that the starch is washed out. If not, the potato wont become crispy on frying.
  • Add salt to the potatoes and set aside for 10 minutes.
  • Squeeze out the water released by the potatoes.
  • Heat the oil on a deep wok.
  • Fry the potato in small batches on a medium flame.
  • Stir constantly to prevent them from forming lumps.
  • Remove with a slotted spoon when they are crisp and golden yellow in color.
  • Drain off the excess oil on paper towels.
  • Now ready for serving. 
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2.  Begoon Bhaja ( Brinjal Fry )

BEGOON BHAJA
INGREDIENTS:

Brinjal - 1 large

Salt - as per taste

Turmeric powder -1/2 tsp

Sugar - A pinch

Oil - For frying 


HOW TO COOK:
  • Cut the brinjal in a round shape and then into 1/2 inch thick slices.
  • wash well and drain.
  • Add salt, sugar, turmeric powder and coat the slices well.
  • Keep aside for 5 minutes.
  • Heat oil in a frying pan.
  • Fry the bringal on a medium flame till cooked ans golden brown in color.
  • Drain the excess oil and ready to serve.
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3.  Potol bhaja (Parwal fry)

POTOL BHAJA
INGREDIENTS:

Parwal - 2 or 3 per person

Salt. - as per taste

Oil - For deep frying


HOW TO COOK:
  • Scrap the parwal skin and chop off the two ends.
  • You can cut each parwal in two (length wise).
  • Wash well and drain.
  • Apply 1 tsp salt and keep aside for 20 minutes.
  • Heat oil in a wok.
  • Fry the parwal in batches on a medium flame till they are well-browned and cooked through.
  • Drain excess oil and serve hot.

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