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.
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.
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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