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.Aloo Khosha Bhaja – Potato Peels Stir Fry transforms ordinary potato skins into a crispy, flavorful Bengali delicacy that's economical, easy and wonderfully satisfying. With its smoky mustard oil, aromatic nigella seeds and fiery red chillies, this Bengali potato recipe pairs beautifully with rice and dal or forms part of a traditional Bengali meal.So the next time you're peeling potatoes, don't throw those peels away—turn them into something delicious!
Servings: 2
Calories: 68kcal
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.