Gota Posto Diye Aloo Bhaja -Bengali Potato fry with Whole Poppy Seeds!” Ask any Bengali who is aware of even slightly cooking, and so they’ll let you know it is one of many easiest Bengali dishes to make: simply fried potatoes with poppy seeds! So, why am I sharing it? Because straightforward does not imply it might’t be scrumptious, and this aloo bhaja is really wonderful.
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This is a primary model of the basic Bengali potato fry that we regularly get pleasure from as a part of a conventional Bengali meal, served with rice and dal. While there are lots of methods to make aloo bhaja, the recipes often differ based mostly on how the potatoes are lower and what spices are used. This explicit recipe is one in all my favorites. We lower the potatoes into small cubes after which shallow fry them with poppy seeds and dry purple chilies.
Simplest Bengali Recipe?
As I mentioned, it is extremely straightforward to make! But I wished to share it anyway. After all, you may principally discover easy recipes on my weblog. I solely share sophisticated dishes now and again. So, why not this implausible aloo bhaja recipe?
I discovered myself smiling as I wrote this recipe. It’s humorous how exhausting it may be to explain one thing so easy! But this dish is really a staple. Growing up, I ate it on a regular basis, and now I make it for my daughter a minimum of twice per week, whether or not it is for lunch, dinner, or her faculty lunchbox. I typically take it to work with roti or paratha. On Sundays, it is a part of our massive household meal. It’s simply that straightforward and handy! So, I made a decision to let its simplicity shine and share this recipe on my weblog.
Bengali Aloo Bhaja – Recipe variations
Now for the actually enjoyable half! There are so some ways to make aloo bhaja, and we get pleasure from all of them. Take Jhuri Aloo Bhaja, for example – it is a really refined potato fry, although undoubtedly not the simplest to arrange. Okay, sure, I do share some complicated recipes typically! It’s simply that good. It’s scrumptious with Bengali vegetable dal. Then there’s Gol Aloo Bhaja, the place you shallow fry spherical slices of potato. That’s great with triangular paratha. And in fact, Lomba Alu Bhaji – that is when potatoes are lower into matchstick-sized items earlier than frying, however there are lots of extra methods to make this basic. For this recipe, although, we’re dicing the potatoes into small, cute cubes and frying them with entire poppy seeds. This aloo bhaja is very tasty and served with a easy moong dal. Now, let’s undergo the cooking steps intimately.
The Ingredients Details
Here is what it is advisable to make the easy Gota Posto Diye Aloo Bhaja!
- Potato – select a spread appropriate for frying, which is excessive in starch resembling Chandramukhi in case you are in India or Yukon Gold or Russet in case you reside outdoors
- Poppyseed or Posto – Easily out there in India nonetheless, not out there in lots of international locations. If not out there, you haven’t any choice however to skip it.
- Dry Red Chili – regulate to style; non-compulsory, for tempering
- Mustard Oil – conventional for Bengali cooking, however vegetable oil will be substituted if most well-liked
- Salt
- Turmeric Powder
Step-by-step Recipe – Gota Posto Diye Aloo Bhaja
- Preparing the Potatoes
First, wash the potatoes properly below chilly, working water. Use a vegetable brush to take away any grime. This offers you the very best taste.
- Peeling (Optional)
Next, resolve if you wish to peel the potatoes or go away the pores and skin on. Peeling makes them smoother. Leaving the pores and skin on provides a pleasant, rustic contact and extra fiber. If you retain the pores and skin on, scrub the potatoes additional properly.
- Cutting the Potatoes
Now, lower the potatoes into small, even cubes. Aim for cubes which can be about ½-inch to ¾-inch in dimension. This helps them prepare dinner evenly. If you wish to strive one thing totally different, you may lower them into skinny sticks, wedges, or spherical slices! Just bear in mind to regulate the cooking time in case you use a distinct form.
- Soaking the Potatoes
Finally, put the lower potatoes in a bowl of chilly water. Let them soak for a minimum of 5 minutes, and even higher, for 15-20 minutes.
- Tempering the Oil
Now, let’s warmth the oil. Pour 2 tablespoons of mustard oil into a large, heavy-bottomed pan or wok and set it over medium warmth. A wider pan helps unfold the warmth evenly and retains the potatoes from getting crowded. Let the oil warmth up till it shimmers, nearly to the purpose of smoking. If you are utilizing mustard oil, you may see it change from a darkish to a lightweight yellow, and the sturdy odor will fade away. This means it is sizzling sufficient.
- Adding the Chilies
Once the oil is sizzling, toss in 2-3 dried purple chilies. If you want a milder style, preserve the chilies entire. For extra spice, break them into smaller items first.
- Frying the Potatoes
Add the drained potatoes to the pan and provides them an intensive combine to coat them evenly with the seasoned oil.
- Seasoning and Cooking
Now, sprinkle 1 teaspoon of salt and 1 teaspoon of turmeric powder over the potatoes. Mix every part properly so the potatoes are evenly lined within the spices. The turmeric will give your Aloo Bhaja a stunning golden coloration and a gentle, earthy style.
- Shallow Frying for Crispness
Reduce the warmth to low. This is essential for reaching crispy potatoes with out burning them. Shallow fry the potatoes, stirring sometimes, for about 6-7 minutes, or till they’re correctly cooked via and have turned golden brown.
- Adding the Poppy Seeds
When the potatoes are practically carried out, add 1 tablespoon of poppy seeds to the pan. Stir properly to unfold them out evenly.
- Serving
Switch off the flame. Your Posto Dana Diye Aloo Bhaja is now able to serve.
Frequently Asked Questions
In Kolkata, I often use both Chandramukhi or Jwoti potatoes. Chandramukhi cooks slightly sooner.
Nope! This is not a French fry recipe, it is a Bengali Aloo Bhaja. Shallow frying is all you want for this dish.
Not in any respect! You solely want a small quantity of oil to make a scrumptious, easy Aloo Bhaja.
Recipe Card
Gota Posto Diye Aloo Bhaja
Try this scrumptious Bengali recipe: Potato fry with entire poppy seeds, also called Gota Posto Diye Aloo Bhaja!
Ingredients
- 4 Potatoes massive
- 3 Dry Red Chili
- 1 tablespoon poppy seed/ posto dana
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 2 tablespoon mustard oil
Instructions
First, wash the potatoes properly below working water.
Then, peel them in case you like, although leaving the pores and skin on can also be nice for aloo bhaja!
Next, lower the potatoes into small cubes-that’s how I desire them for this recipe. But be happy to chop them into sticks, wedges, and even spherical slices in case you’d quite.
Soak the lower potatoes in water for a minimum of 5 minutes.
Now, warmth 2 tablespoons of mustard oil in a pan.
Once the oil is sizzling, add 2-3 dried purple chilies to season the oil. If you want slightly extra spice, break the chilies aside.
Add the potatoes to the pan and stir to coat them within the oil.
Season with 1 teaspoon of salt and 1 teaspoon of turmeric powder.
Fry the potatoes gently, till they’re absolutely cooked however nonetheless agency, not mushy. Frying them on low warmth for about 6-7 minutes ought to do the trick.
When the potatoes are nearly carried out, stir in 1 tablespoon of entire poppy seeds (posto dana) and prepare dinner for one more minute.
Finally, flip off the warmth. Your Posto Dana Diye Aloo Bhaja is able to get pleasure from!
Notes
Tips and Variations
- Oil Choice: While mustard oil is conventional, vegetable oil, canola oil, or sunflower oil can be utilized as substitutes.
- Spice Level: Adjust the quantity of dried purple chilies to your desire. You also can add a pinch of purple chili powder for additional warmth.
- Other Vegetables: For added vitamin and taste, take into account including different greens resembling onions, inexperienced chilies, or nigella seeds.
Serving Suggestions
- Serve sizzling as a facet dish with rice and dal (lentils).
- Enjoy as a snack with a cup of tea.
- Serve with roti or paratha for a easy and satisfying meal.
Nutrition
Serving: 180g | Calories: 111kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 0.96g | Cholesterol: 0mg | Sodium: 585mg | Fiber: 1g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 48mg | Calcium: 39mg | Iron: 0.86mg
Have you tried the Gota Posto Diye Aloo Bhaja recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by career and a meals author, meals blogger, and meals photographer as properly. I reside in Kolkata together with my Husband Mehebub who’s an architect by career, my daughter Pasta, and in addition my canine daughters Coffee and Luchi.
