H5N1 reader late noted that I don't gear upwards alongside potatoes really often. It's non that I don't savour potatoes, only inwards general, I swallow carbohydrate-packed foods similar pasta together with potatoes inwards moderation. My reader's observation got me thinking nearly the versatility of such foods, however, together with I apace recalled 1 of my favorite spicy spud recipes made alongside "panch phoran", a spice mixture of fenugreek, nigella, mustard, cumin together with fennel seeds (also known equally panch phoron, panch puran, panchpuran, punch puram, punchpuram, together with Bengali five-spice). If y'all don't hand to accept whatever panch phoran on hand, it's tardily to brand your ain together with it keeps inwards a sealed jounce for a proficient many months. Simply combine equal parts of each seed together with shop inwards your pantry until needed.
Depending on the size of your pan together with the quantity of potatoes y'all use, it mightiness endure necessary to small-scale fry the potatoes inwards 2 batches to ensure they chocolate-brown evenly. Simply laid the offset batch of potatoes aside piece y'all small-scale fry upwards the 2nd batch together with and thus supply all of the potatoes to the pan earlier adding the spice mixture together with lemon juice.
|Bengali-Style Crunchy Potatoes|
|Recipe past times Lisa Turner|
Published on October 17, 2007
Simple, crunchy together with zesty fried potatoes alongside a Bengali seasoning
Note: panch phoran is available commercially at Indian or Asian grocers, only it tardily to brand your ain past times combining fenugreek seeds, fennel seeds, nigella seeds, cumin seeds together with dark mustard seeds inwards equal amounts.Instructions: