A traditional combination of hash browns and spices used in Bengali aloo chop potato cutlets.
timing
Preparation time: 20 minutes
Cooking time: 25 minutes
make
12
material
- Vegetable oil for frying
- 1½ teaspoons panch phoron (Bengali five-spice powder)
- 2 onions, finely chopped
- 650g floury potatoes
- 2 green chillies, finely chopped (reserve the seeds)
- 1 small beaten egg
- Serve with raita or chutney
Method
- Heat a sauté pan or deep frying pan over low to medium heat and add 2 tablespoons of oil. Fry the panch phoron and onions for 10 minutes, until the onions are soft and starting to caramelize. Allow to cool.
- Peel and grate the potatoes onto a clean dish towel. Press the edges together and squeeze over the sink to remove excess water. Place the grated potatoes into a large bowl. Add the sautéed onions, followed by the chilli and beaten eggs. Season generously and mix until well combined.
- Wipe the frying pan with kitchen paper, add oil to a depth of 1cm and place over medium-high heat.
- Roll the potato mixture into golf ball sized balls and flatten slightly to form patties of uniform thickness.
- Once the oil is hot and shimmering, cook a few patties for a few minutes until golden on the underside, then flip and cook until golden on the other side, then remove and drain on kitchen paper while you fry the remaining patties.
- Serve warm with raita or chutney for dipping.
Recipe from BOLD: Bold Spices on Classic Dishes by Nisha KatonaNourish Books, £30)
