Aloo Khosha Bhaja – Potato Peels Stir Fry

Aloo Khosha Bhaja or stir fry potato peels are delightfully tasty and everyone enjoys them. Delicious potato peels stir fry tend to disappear faster than you can peel them! Once you make this super easy recipe with potato peels, you’ll never toss those skins out again! It makes for a great side dish, or a tasty snack.

Aloo Kosha Bhaja Recipe

If you’re peeling potatoes for mash or curry, don’t bin those skins; save the peels to make this utterly simple, totally addictive Aloo Khosha Bhaja. Besides, you are doing your bit for the environment by reducing waste; also you’re saving money with these flavorful, stir fried potato peels.

Stir Fry Potato Peels

Aloo Khosha Bhaja is a traditional Bengali dish. Alu means potato, khosha means the peels and bhaja means fried.

Not only are potato skins safe to eat (except green potatoes), they are actually good for you because they are packed full of nutrients like fibre, potassium, and iron.

Aloo Kosha Bhaja Recipe:

Aloo Kosha Bhaja is a healthy side dish that pairs well with white rice and dal. Besides, it is dairy-free, gluten-free and vegan! And of course, reducing food waste is great for the environment, as well as lighter on the pocket! Because yes, Aloo Kosha Bhaja involves taking the peelings from whatever delectable potato recipe you’re making, tossing them with a little oil and salt, and stir frying them till they are tender and flavourful. Once you make your first batch it will be impossible for you to throw potato peels out ever again. This vegetarian recipe uses potato skins in an interesting and innovative way for a lip-smacking dish!

  • To make alu kosha bhaja, firstly wash the potatoes well. Peel the skin.

Peel potato skins

  • Bunch the peels together and slice into strips.

Rinse the peels

  • Rinse the sliced potato peels well. It comes to about a cup of potato peels.

Cut potato peels into strips

  • Next heat about 1 tsp of oil in a kadai. Add kala jeera and one dry red chilli. Saute till the kala jeer a sizzles.

Aloo kosha bhaja tempering

  • Then drop in the sliced potato skins.

Add peels to pan

  • Stir well so that they are coated with the oil.

Mix the alur khosha well

  • Sprinkle salt and mix well.

Add salt to potato skins

  • Cover and cook over low-medium heat till the aloo kosha turns tender.

Cook the alur khosha till tender

  • Sprinkle poppy seeds, mix well and remove from heat.

Sprinkle poppy seeds

  • Serve Aloo Kosha Bhaja with white rice and dal.

Bengali Aloo Khosha Bhaja

If you are searching for more no-waste recipes, then do try out Bread Dosa.

Stir Fry Potato Peels Recipe details below:

Alur Kosha Bhaja

Peeling some potatoes? Then make Alu Kosha Bhaja! These stir fried potato peels are so tasty, you’ll never want to bin leftover potato skins again. Regardless of the way you chose to serve them, you’ll find they disappear pretty quickly! Besides, I love the no-waste concept in this aloo kosha recipe.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish, Snack
Cuisine: Bengali
Servings: 2
Calories: 68kcal
Author: Shil

Ingredients

  • 1 cup – finely chopped potato peels from 3 medium potatoes
  • 1 tsp mustard oil
  • ¼ tsp nigella seeds
  • 1 dry red chilli
  • 1/8 tsp salt
  • 1/4 tsp – poppy seeds

Instructions

  • Wash the potatoes well. Then peel the skin, bunch them together and finely slice them into strips.
  • Heat mustard oil in a kadai and temper with nigella seeds and red chilli.
  • Then add the sliced peel. Stir fry for 1-2 minutes over medium heat.
  • Add salt and mix well.
  • Cover and cook for about 7 minutes, stirring in-between.
  • Uncover and add poppy seeds. Toss to combine.
  • Remove alur kosha bhaja from heat.
  • Serve Stir Fried Potato Peels with steaming hot rice.
5/5 - (1 vote)

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