Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and sliced into thin rounds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp amchur (dry mango) powder
- Salt to taste
- Oil for frying
Special equipment needed:
- A deep frying pan or kadhai
Step-by-step instructions:
1. In a mixing bowl, add the sliced potatoes and all the dry spices - turmeric powder, red chili powder, cumin powder, coriander powder, amchur powder, and salt. Mix well so that the potatoes are coated with the spices.
2. Heat oil in a deep frying pan or kadhai. Once the oil is hot, add the spiced potatoes in batches and fry until they turn golden brown and crispy. Remove from the oil and place on a paper towel to remove excess oil.
3. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oil should be heated to medium-high heat for frying.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- You can substitute fresh mango powder for dry mango powder.
Variations:
- You can add sliced onions and green chilies to the spiced potatoes for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the potatoes to ensure they turn crispy.
- Do not overcrowd the frying pan or kadhai with too many potatoes at once, as this will lower the temperature of the oil and result in soggy potatoes.
Storage instructions:
- You can store the leftover Bhaja Aloo in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the Bhaja Aloo in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Bhaja Aloo in a small bowl or plate with a side of chutney or sauce.
Garnishes:
- Garnish with fresh cilantro leaves or chopped green onions.
Pairings:
- Bhaja Aloo pairs well with dal and rice or with any Indian bread like roti or naan.
Suggested side dishes:
- Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the potatoes are not turning crispy, the oil may not be hot enough. Increase the heat and try again.
Food safety advice:
- Make sure the oil is not smoking before adding the potatoes to avoid any accidents.
Food history:
- Bhaja Aloo is a popular Bengali snack that is often served with tea or coffee.
Flavor profiles:
- Bhaja Aloo has a spicy and tangy flavor with a crispy texture.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian