Alur khosha bhaja
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Besan |
| 1 | cup | Potato peels, firmly packed |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | White poppyseeds |
| ⅛ | teaspoon | Salt |
| 1 | dash | Cayenne |
Directions
Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.
Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes. Remove from heat & serve hot or at room temperature.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"