Sunday, September 9, 2007

Aloo Makalla (Calcutta Fried Potatoes)

Oh a New Year is coming upon us. Are you ready?

If you are making the Rosh Hashanah meal or taking a dish to a potluck gathering, have I got a great recipe for you. This recipe is from the Jews in Calcutta. Aloo Makalla aka Calcutta Fried Potatoes, is the most famous Jewish dish in India. It's quick and easy and packed with kosher soul.

Shana tova,
"Luscious Lifestyle Diva"

Aloo Makalla
(Calcutta Fried Potatoes)

3 pounds of small potatoes, peeled
2 teaspoons kosher salt
½ teaspoon ground turmeric
1 quart of vegetable oil

1.In a large pot place water. Make sure you have enough water to cover the potatoes. Add the salt and turmeric and bring to a boil. Add the potatoes and continue to boil for 5 minutes. Drain and let cool.

2.Place the potatoes in a large pot and add enough oil to cover. Bring to a boil over medium heat. Reduce the heat to low and simmer, shaking the pan occasionally, until the potatoes are crusty and lightly golden, about 1 hour.

3.Increase the heat to medium-high and fry until the crust is very hard and golden brown, about 5 minutes. Drain on paper towels. Serve warm.

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