Recipe no: 4 from my #regionalkitchensofindia series
This has to be the easiest recipe among all that I’ve ever shared on my blog.
Maa used to make this quite often during my growing up years and I loved these fritters with some rice and lentils. Best comfort food ever🤍 I still remember coming back home from school, quickly changing and rushing to the kitchen to see what’s for supper. That really was the highlight of my day!
So I knew I had to include this simple dish in my #regionalkitchensofindia series. Most of us have the usual potato chips/ fries/ aloo bhaja at home all the time, but have you tried fritters with the potato skin unpeeled, Bengali style?
Bengal had faced several challenges in its long history which had adverse implications on its economy. As a result, women came up with several innovative ways to utilise everything they had in their kitchen and minimise wastage. No peels, skins, stems or fish head got thrown away 😅
You can enjoy this with either a simple meal like dal-chawal (lentil and rice) or with your evening cuppa. Simple pleasures of life 🙂
Ingredients (for about 10 small fritters):
9-10 small potatoes, boiled (don’t remove the skin)
1 tsp roasted cumin powder
3 finely chopped green chilies
1 tsp finely chopped coriander leaves
Salt to taste
3 tsp rice flour
Mustard oil to deep fry
Boil the potatoes & mash them without removing the skin. That’s the essence of this dish.
Add salt, roasted cumin powder, lots of chopped green chilies and coriander leaves. Throw in the rice flour for binding and mix everything well.
Make small balls and fry them on medium heat in very hot oil (preferably mustard oil).