Bengali Hash Browns ( makes 12)

A new recipe from ” Bold” by Nisha Katoona.

Bengali Hash Browns ( makes 12)
Print Recipe
Bengali Hash Browns ( makes 12)
Print Recipe
  1. 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.
  2. 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.
  3. Tip the cooked onion into the bowl, followed by the chillies and beaten egg. Season generously and mix everything together.
  4. 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.
  5. 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.
  6. Remove them from the hot oil and leave to drain on paper towels while you fry the rest.
  7. Serve hot with raita or chutney for dipping.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *