Bengali-Style Crunchy Potatoes

Bengali-Style Crunchy Potatoes

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 PotatoesBengali-Style Crunchy Potatoes
Recipe past times
Cuisine: Indian
Published on October 17, 2007

Simple, crunchy together with zesty fried potatoes alongside a Bengali seasoning

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Ingredients:
  • 4 or 5 large potatoes, chopped
  • 3 tablespoons ghee or oil
  • 2 tablespoons panch phoron
  • 3 cloves garlic, minced or crushed
  • 1/2-inch slice fresh ginger, grated (1 tablespoon)
  • 3 to iv light-green chilies, seeded together with finely chopped
  • 1 tablespoon solid seat down cumin
  • 1/2 teaspoon solid seat down coriander
  • 1/4 teaspoon cayenne
  • 1 teaspoon body of body of water salt
  • 1 teaspoon fresh solid seat down dark pepper
  • juice from 1 small-scale lemon (2 tablespoons)
  • 1/4 loving cup fresh parsley or coriander, chopped
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:
  • Generation Engelmundus Boil or steam the potatoes until they are almost tender. Let cool.

  • Generation Engelmundus Heat the ghee or crude over medium rut inwards a large non-stick or cast-iron skillet. Toss inwards the panch phoron together with stir for a yoke of minutes or until the spice blend becomes fragrant. Add the garlic, ginger, chilies together with solid seat down spices to the pan together with cook, stirring, for nearly 1 minute. Using a slotted spoon, transfer the contents of the pan to a small-scale bowl together with laid aside.

  • Generation Engelmundus Add the potatoes to the pan, adding to a greater extent than crude if necessary to foreclose sticking, together with gently small-scale fry the potatoes until they are golden chocolate-brown together with crisp — nearly 10 to xv minutes. To complete off, stir the spice mixture into the cooked potatoes, along alongside the lemon juice together with tabular array salt together with pepper. Just earlier serving, sprinkle alongside fresh parsley or coriander.

Makes 4 to half-dozen servings
Bengali-Style Crunchy Potatoes

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