Aloo Bhaja-Bengali Style
Mar. 17th, 2017 08:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7via http://ift.tt/2nNK8RE:
heartofoshun:
havisham:
thespicepalate:
As a child I always wanted to eat potatoes. Nowadays I have limited my intake of potatoes in my diet but some days I crave for potatoes. To satisfy my potato craving I like to eat them at breakfast. One of my favorite breakfasts as a child was roti and aloo-bhaja. Aloo-bhaja (potato fries) is very popular among people of Bengali decent across the world. It is made several ways. You can make it soft or crispy. The crispy version is usually served as a side dish during lunches. I personally like it soft, cooked in less oil for breakfast.
Ingredients:
2 medium potatoes½ small onionsalt to taste½ teaspoon turmeric
2-3 green chilis or to taste
1 tbsp of oil
Take two medium size potatoes, ½ small size onion, green chillies (or jalapeno peppers).
Chop the onions. To make it spicier chop the green chillies but if you want it less spicy keep the green chilis whole. Take the potatoes and peel them. Cut them first in thin round slices.
Now cut the roundels (cut round potatoes) into long and thin strips.
The slices will look like this. After cutting, soak them in water.
Take a thick bottom pan or non-stick pan. I used a Karahi, it is a thick, circular, and deep cooking pot that looks similar to a Wok. A karahi is used mostly in South Asian cuisine. Take the karahi and put it on medium heat.
Add 1 Tbsp of oil. I use Canola oil for cooking Indian cuisine because it has a high boiling or smoke-point temperature and it is ideal to use in cooking (Patel, Balasubramanian & Jannu, 2011). Let the oil get warm. Add the green chilies and cook them for few a seconds. Drain the water from the potatoes and add them in the karahi. Make sure there is no water in it. Be careful while you add them in hot oil as it can splatter. Stir the potatoes in oil and cover the pan/karahi and cook for 2 minutes on medium heat. Open the cover, stir and add the chopped onions and stir again. Cover and cook for 1 to 2 minutes on medium heat while stirring in between. Add salt and turmeric and stir. Then lower the flame/heat and cook for 8 to 10 minutes, stir occasionally and make sure you do not break the potatoes.
Cook in low flame until potatoes are cooked. Turn up the heat to medium if your potatoes are not brown enough and cook for 1 to 2 minutes. Take the spatula and cut one piece of potato to see if its cooked.
Serve with roti and tea.
Aloo bhaji is the best of bhajis
Still haven’t made it, but I reblogged to remind myself do it this week.
heartofoshun:
havisham:
thespicepalate:
As a child I always wanted to eat potatoes. Nowadays I have limited my intake of potatoes in my diet but some days I crave for potatoes. To satisfy my potato craving I like to eat them at breakfast. One of my favorite breakfasts as a child was roti and aloo-bhaja. Aloo-bhaja (potato fries) is very popular among people of Bengali decent across the world. It is made several ways. You can make it soft or crispy. The crispy version is usually served as a side dish during lunches. I personally like it soft, cooked in less oil for breakfast.
Ingredients:
2 medium potatoes½ small onionsalt to taste½ teaspoon turmeric
2-3 green chilis or to taste
1 tbsp of oil
Take two medium size potatoes, ½ small size onion, green chillies (or jalapeno peppers).
Chop the onions. To make it spicier chop the green chillies but if you want it less spicy keep the green chilis whole. Take the potatoes and peel them. Cut them first in thin round slices.
Now cut the roundels (cut round potatoes) into long and thin strips.
The slices will look like this. After cutting, soak them in water.
Take a thick bottom pan or non-stick pan. I used a Karahi, it is a thick, circular, and deep cooking pot that looks similar to a Wok. A karahi is used mostly in South Asian cuisine. Take the karahi and put it on medium heat.
Add 1 Tbsp of oil. I use Canola oil for cooking Indian cuisine because it has a high boiling or smoke-point temperature and it is ideal to use in cooking (Patel, Balasubramanian & Jannu, 2011). Let the oil get warm. Add the green chilies and cook them for few a seconds. Drain the water from the potatoes and add them in the karahi. Make sure there is no water in it. Be careful while you add them in hot oil as it can splatter. Stir the potatoes in oil and cover the pan/karahi and cook for 2 minutes on medium heat. Open the cover, stir and add the chopped onions and stir again. Cover and cook for 1 to 2 minutes on medium heat while stirring in between. Add salt and turmeric and stir. Then lower the flame/heat and cook for 8 to 10 minutes, stir occasionally and make sure you do not break the potatoes.
Cook in low flame until potatoes are cooked. Turn up the heat to medium if your potatoes are not brown enough and cook for 1 to 2 minutes. Take the spatula and cut one piece of potato to see if its cooked.
Serve with roti and tea.
Aloo bhaji is the best of bhajis
Still haven’t made it, but I reblogged to remind myself do it this week.
