A new recipe from ” Bold” by Nisha Katoona.
Ingredients
- vegetable oil for frying
- 1½ tsp panch phoron/Bengali ‘five spice’
- 2 small onions finely sliced
- 650 g potatoes a floury sort will work well for extra crispiness
- 2 green chillies finely sliced (leave the seeds in)
- 1 small egg beaten
- salt and black pepper
- raita and/or chutney to serve
Servings:
Instructions
- Heat a sauté pan (or a deep frying pan) over a low–medium heat and add 2 tablespoons of oil. Fry the panch phoron and onions for 10 minutes until the onions are soft and beginning to caramelise. Leave to cool.
- While the onion is cooling, peel and grate your potatoes and tip them onto a clean dish towel. Gather up the edges of the towel and squeeze over the sink to remove any excess moisture from the potatoes, then add them to a large bowl.
- Tip the cooked onion into the bowl, followed by the chillies and beaten egg. Season generously and mix everything together.
- Wipe out the frying pan with a bit of paper towel. Add more oil to the pan to a depth of about 1cm/½in and heat over a medium–high heat. Scoop amounts of the potato mixture (each about the size of a golf ball) and roll into balls, then flatten them a little to form patties of an even thickness.
- Once the oil is hot and shimmering, and working in batches, cook several of the patties in the hot oil for a few minutes until browning well underneath. Once cooked on the bottom, flip them over with a spatula and cook until the other side is well browned.
- Remove them from the hot oil and leave to drain on paper towels while you fry the rest.
- Serve hot with raita or chutney for dipping.
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