In the days before calorie
counting became such an obsession, life was a lot of fun.
Deep fried treats were an
integral part of every meal and a favourite was aloo bhaja (deep fried potato
sticks).
Meat obsessed Bengalis deign to make the
exception only for very few vegetables. These irresistible deep fried potato
sticks, generously sprinkled with salt are among the few that make the cut.
Even with unfaltering calorie
defiant love it is impossible to monopolize this mouth watering dish. Every
Bengali worth his salt at some point in his life has been in the raptures of
love with this dish and once a lover always so.
Every family has patented
their own version of this fantastic discovery. It is impossible to play
favourites with the recipes. Each one is resplendent on its own throne. The fan
following is staunch. The throne impossible to usurp.
The aloo bhaja stands its
ground alone and when the occasion demands partakes in delectable threesomes
and foursomes. The heavenly combination of dal, bhaat and aloo bhaja is the
comfort food of an entire region for good reason. It is so reassuring and
filling that it lulls you to sleep.
Aloo bhaja has held its own
despite the efforts of frozen French fries because of their sublime character
and their ability to merge into rather than dominate the plate.
Fry aloo bhaja and you will attract several noses followed by the respective hungry stomachs to your kitchen.
Long live the aloo bhaja!
Aloo Bhaja
Classically aloo bhaja is
fried in Mustard oil. In deference to
rising cholesterol levels, mustard oil has been substituted with refined oil. A
tablespoon of Mustard oil added to the refined oil imparts the flavour.
The tough part is the cutting
of the potato. Matchstick thin slices are difficult to produce but a few
bleeding fingers later one does acquire the requisite patience and skill.
1.
Peel a potato and
cut it up into matchstick like pieces. If that is too tough, do thin round
slices. The advantage here is that the slices can be on the thicker side and
still taste good.
2.
Soak the slices
in water for half an hour and then drain the water.
3.
Dry the slices in
a strainer and allow all the water to drain out so that the water does not make
the hot oil splatter.
4.
Sprinkle and mix
in some salt on the dried slices.
5.
Heat oil for deep
frying in a kadhai and add a few slices at a time.
6.
Fry them until
they are golden brown
7.
Remove them from
the kadhai and drain the oil on a paper napkin.
8.
Sprinkle some
salt on top and serve
The trick in getting a crisp
finish without ending up with a lump of limp sticky potato is to fry in small
batches. Allow the oil to heat up before you add the next batch. The oil should
be hot enough to brown the outside of the potato as soon as it hits the oil.
Small quantities added to hot oil keeps the temperature high enough for this.
Too many slices lower the temperature abruptly and with that out goes the crispness.
