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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