Alur Khosha Bhaja
bengali, indian, side dish, vegetables
1 tablespoon besan
1 cup potato peels, firmly packed
1 tablespoon vegetable oil
1 tablespoon white poppyseeds
1/8 teaspoon salt
1 dash cayenne
Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.
Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes. Remove from heat & serve hot or at room temperature.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Yield: 2 servings