Aloor Khosha Bhaja/ Potato Skin Crispy Fry

Bengali people are known for their skill to cook any part of a vegetable – no exception even for peels – and turn them into something tasty and at times even exotic. Aloor khosha bhaja is one such humble Bengali recipe. It is crackly and crunchy and can be made almost with whatever is at home and in a jiffy. Tastes great with rice, dal, and also with a cup of hot coffee. All you need to keep in mind for this is to peel the potatoes a little thicker than usual.

Ingredients:

• 1 tbsp of bengal gram flour (besan)
• A cup of firmly peeled potato peels / skin
• A tbsp of poppy seeds
• ½ a tsp of chilli powder
• salt to taste
• oil for frying

Preparation:

• Cut potato peels into 1½ inch pieces.
• Place the potato peels along with gram flour in a paper bag.
• Evenly coat the potato peels by closing the mouth of the bag tightly and then shaking the bag.
• Heat oil in a non-stick skillet on medium heat.
• When the oil is heated, add the peels and keep stirring constantly, fry for 10-15 minutes, until they become medium brown in colour and turn crispy.
• Now add the poppy seeds along with salt and chilli powder; and sauté until they turn light brown.
• The peels will absorb the oil quickly, but continue to fry them.
• Remove from oil and place on a plate lined with tissue for absorbing excess oil.
• Serve immediately.