Ingredients with Measurements:
- 2 large potatoes, peeled and sliced thinly
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 cup all-purpose flour
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the sliced potatoes, salt, turmeric powder, red chili powder, cumin powder, and coriander powder. Toss well to coat the potatoes evenly.
2. Add the all-purpose flour to the bowl and mix again until the potatoes are coated with the flour.
3. Heat oil in a deep frying pan over medium-high heat.
4. Once the oil is hot, add the potato slices in batches and fry until golden brown and crispy, about 3-4 minutes per batch.
5. Use a slotted spoon to remove the fried potato slices from the oil and transfer them to a plate lined with paper towels to drain excess oil.
6. Repeat with the remaining potato slices until all are fried.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 30g
Protein: 3g
Sodium: 590mg
Substitutions for ingredients:
- You can use any type of potato for this recipe.
- If you don't have all-purpose flour, you can use cornstarch or rice flour instead.
Variations:
- You can add other spices like garam masala or curry powder for a different flavor.
- You can also add chopped onions or garlic to the potato mixture for extra flavor.
Tips and tricks:
- Make sure to slice the potatoes thinly for even cooking.
- Don't overcrowd the frying pan, as this will lower the oil temperature and result in soggy potatoes.
- Drain excess oil from the fried potatoes by placing them on paper towels.
Storage instructions:
- Aloo bhaja can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the aloo bhaja in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the aloo bhaja on a platter with a side of dipping sauce.
Garnishes:
- Garnish with chopped cilantro or parsley for added freshness.
Pairings:
- Aloo bhaja pairs well with any Indian meal, such as chicken tikka masala or chana masala.
Suggested side dishes:
- Serve with naan bread or rice for a complete meal.
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the heat of the oil and fry for a longer time.
Food safety advice:
- Make sure the oil is hot enough before adding the potatoes to avoid undercooked potatoes.
Food history:
- Aloo bhaja is a popular snack in India and Bangladesh, and is often served with tea or coffee.
Flavor profiles:
- Aloo bhaja is crispy and savory, with a hint of spice from the chili powder and cumin.
Serving suggestions:
- Serve the aloo bhaja as an appetizer or snack.
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Region: Indian