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.