How To make Alur Khosa Bhaja/ Potato skin Stir Fry
Alur khosa bhaja is a very simple and cheap recipe, it should not be called an even recipe also. After using the potato the leftover skin is cleaned and washed, then rubbed with turmeric powder and salt and stir fry in mustard oil for 3-4 minutes; this is How To make Alur Khosa Bhaja/ Potato skin Stir Fry. Alur Khosa Bhaja is a very tasty and healthy dish as it is having up to 12 times more antioxidants than the flesh, and is also rich in potassium and magnesium. The peels contain vitamin B-complex and calcium that play a vital part to enhance immune activity. It goes well with roti or hot rice.
Equipment required
- Frypan
- Mixing bowl
- Spatula
Ingredients
- Potato skin of 4-5 potatoes
- Mustard oil-1 tbsp
- Cumin seeds-1/2 tbsp
- Mustard seeds-1/4 tbsp
- Curry leaves-8-10
- Garlics-4-5 cloves
- Turmeric powder-1/2 tbsp
- Salt to taste
- Green chili-2
How To make Alur Khosa Bhaja/ Potato skin Stir Fry
Collect the skin of potatoes, clean and wash thoroughly
Add ½ tbsp turmeric powder and salt and rub them nicely and keep them aside.
Heat oil in a pan, add mustard seeds and cumin seeds for tempering
Then add curry leaves and chopped green chilies
Add the potato skin and stir them in high flame.
Now put the flame on low and cover the lid and allow them to cook for 2 minutes.
Open the cover and put the flame on high and stir them continuously, otherwise it will burn in the bottom.
Now stir them for 2-3 minutes and switch off the flame.
Transfer them to a serving plate and serve hot with hot piping rice.
My other post in skin stir fry are Lau-er Khosa Bhaja, Lau-er Khosa Bata, Kanchakalar Khosha Bata
How To make Alur Khosa Bhaja
Equipment
- A kadai or a fry pan
- mixing bowl
- Spatula
Ingredients
- 4-5 potatoes Potatoskin
- 1 tbsp Mustard oil
- 8-10 curry leaves
- 1/4 tbsp mustsrd seeds
- 1/2 tbsp cumin seeds
- 2 chopped green chili
- 1/2 tbsp turmeric powder
- 4-5 cloves garlic
- salt
Instructions
- Collect the skin of potatoes, clean and wash thoroughly
- Add ½ tbsp turmeric powder and salt and rub them nicely and keep them aside.
- Heat oil in a pan, add mustard seeds and cumin seeds for tempering
- Then add curry leaves and chopped green chilies
- Add the potato skin and stir them in high flame.
- Now put the flame in low and cover the lid and allow them to cook for 2 minutes.
- Open the cover and put the flame in high and stir them continuously,otherwise it will burn in bottom.
- Now stir them for 2-3 minutes and switch off the flame.
- Transfer them to a serving plate and serve hot with hotpiping rice.