I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
Thursday, 15 August 2013
Deep fried crunchy and delicious !
3 Large Potatoes . 10 Parmals. Peel cut potatoes into fingers. Scrape parmals and slice lengthwise into 2 or 4 pieces.Deep fry both separately.Set aside.
Make A Paste : 1 Teaspoon Garlic Paste. 1 Teaspoon Ginger Paste. 1 Teaspoon Dhania Powder. Haldi Salt Chili Powder. Jeera Powder
Make a paste of the above by adding some water - set aside.
Heat oil in a wok , add masala paste , cook till oil separates , then
add parmal alu and bhono well to coat each piece with masala , keep
scraping the bottom to collect the masala that sticks there , those are
the tasty parts ! Entire process should take 5-6 minutes . At home we
make it ' karara' - crunchy and well bhunoed .Enjoy !