Chitrangada’s ‘Guilt Free Muchmuche Alu Bhaja’ with little bit of Simon twist (Baked Potato Fries/ Fingers)
I have been meaning to cook
something from Chitrangada’s Blog ‘Color and Spices’. Her Recipe coupled with her
day light photograph entices me entirely. I wish I could take some day light
snaps like her or cook like her really. Day light photograph on sunny day is
not possible as I am in office when sun god shows mercy (if at all) on us
Londoners. And on weekend, by some conspiracy it is always raining in London.
So I am trying to be happy to
cook from one of her recipes (not like her though as she is way too good). There
is a little bit of twist in the recipe to give it my signature. I used garlic
pickle instead of the garlic oil. Hope it tastes as good as hers
Ingredients:
4-small
potatoes (any would do, at least did for me) thin cut like fries
2-tablespoon
of oil
1-teaspoon
of garlic pickle with oil ( it has full garlic cloves)
½-teapsoon
chili flake
Salt
to taste
1. Wash the
potatoes with skin
2. Cut them
to thin finger or sticks. Do not make them too thin or too thick
3. Now in a
bowl add oil, garlic pickle with oil and chili flake and mix well
 |
| Oil from garlic pickle droped on white oil |
4. Line a
baking tray with foil
5. Place the
potatoes on the tray and pour the oil
6. Mix the
oil properly with the potatoes
7. Layer the
potatoes on the tray so that each one is separate from other ( if you are doing
lots you might have to do them in batches)
8. Heat the
oven at 200c ( fan oven)
9. Place the
tray in the middle and bake for 5/8 mins
( or until little brown)
10. Take the
tray out and toss the potatoes so that each side gets the brown color
11. Take it
out when brown and crispy
12. Serve like
snack with dip or serve with white rice and dal
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2 comments
You are also a good cook dear without a doubt :-) And I really appreciate your effort to post so regularly even though you have to balance work and house front. crispy aloo bhaja shobar priyo..love it
ReplyDeleteyou are just too good!
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