Alu Cutlet (Crispy Shallow Fried Potato Patties)

Recipe courtesy: Mamma

Alu Cutlet is a popular North Indian snack. The rules for this appetizer are, it should be deliciously spiced, crisply fried and served hot. It is best enjoyed in the evening with a cup of tea and two types of mouth watering green and brown chutneys. The green chutney is prepared with cilantro and the brown one with tamarind. The Cutlets are garnished with green chilies and onions and if you don’t want the hassle of making the chutneys at home, you can just grab a readymade chutney bottle or go for my all time favorite condiment - Ketchup.

When Debarshi and I plan a party at our home, we always think of North Indian dishes. Something which can be different but packed with flavors. Last time we served Alu ki Tikiya Chaat with Phulki as an appetizer. This time, we decided to change the menu a bit and prepared a Cutlet Chaat, the main emphasis being the Cutlet which can also be enjoyed just with the chutneys. We served it on a bed of Matar and garnished it with something extra. Yes, Alu Bhujia! We got a packet from the local Indian store and it gave the Chaat a beautiful crunch and texture. 

Now making these Cutlets is very easy. Boil the potatoes, mix the spices, and ta da! It is ready! However, as we discovered, because of whatever reason, our potatoes became very sticky. So, we decided to fry the mixture and it worked wonders! Frying not only controlled all the extra moisture but also enhanced the flavors. So I would definitely recommend doing this step. 

In the original recipe, my mom suggested to dry roast some Gram Flour (Besan) and mix it up with the filling. I did a trial run and for me it was a no go so I decided to use all purpose flour instead. But hey! If you like the rustic flavor of Besan then go for it. Debarshi suggested to dip the Cutlets in beaten eggs and coat them with breadcrumbs so that they turn out crisp and we decided to go for shallow frying because it is way easier than deep frying a heavy patty plus it is comparatively healthier. We changed the oil after every one or two batches because we didn’t want any burnt breadcrumbs (from the previous batches) to stick on the fresh patties.

Alu Cutlet should be crispy on the outside and soft and spicy on the inside. The leftover patties can be enjoyed on their own or with a hot Paratha or hey! If you don’t feel like cooking, make a burger with them, squeeze some chutney on the Patti and you will get an Indian version of Mc Donald’s Alu Burger.

Bon Appetit!

Ingredients:

• Potatoes - 2, cut into halves, washed, boiled and drained
• Meat Masala – 2 teaspoons
• Ginger – about 1 teaspoon, grated (or ½ teaspoon powder)
• Garlic – about 1 teaspoon, grated (or ½ teaspoon powder)
• Turmeric Powder – ½ teaspoon
• Red Chili Powder – ½ teaspoon
• Coriander Powder – ½ teaspoon
• Salt - to taste (about ½ teaspoon)
• Cilantro – a handful, washed and chopped
• Oil – to fry (about 1 cup)
• All Purpose Flour – about 2-3 tablespoons, or as required
• Eggs – 2, lightly beaten in a soup bowl
• Breadcrumbs – 1-2 cup, in a soup bowl

Tip: Instead of mixing All Purpose Flour, you can mix Besan (Gram Flour) – ¼ to ½ cup, for a more rustic flavor. Dry roast the Besan and cool it before adding in the potato mix.

Serve the Cutlets with:

• Plain non-fat Yogurt – 1 cup, whipped
• Chutney – Hot Mango or Tamarind, ½ cup
• Onion – ½ cup, chopped finely
• Green Chili – 4-5, chopped finely
• Masala – Recipe in the Phulki article
• Matar – Recipe in the Phulki article
• Alu Bhujia – found at any Indian store

Let’s do some preparations first:

• Drain the potatoes as soon as they are properly cooked otherwise they will absorb extra moisture. 
• Let the potatoes cool down completely. 
• Peel them, then mash them up with a potato masher.

• Mix the spices (Meat Masala, Ginger, Garlic, Turmeric Powder, Red Chili Powder, Coriander Powder and Salt) in it. Also add the Cilantro. Mix well.
• Mix a tablespoon of Flour in it. If the mixture feels sticky, add some more flour. You will see the texture changing. The flour will start absorbing the extra moisture. Do not add any water in the mixture at any point. It should be dry enough to roll into a Patti and should hold its shape.
• Heat a non stick wok over medium high heat and add 2 tablespoons of oil in it.
• Transfer the whole mixture to the wok and start frying it. You will see the moisture evaporating. 
• Keep frying till it looks fried and not at all sticky. Take a little mix in your hands and try to roll it. If it rolls smoothly without sticking on your hand, it is ready.
• Remove from heat and let it cool down.

Note: Sometimes the mixture sticks at the bottom and sides of the wok. Remove it with a soft spatula or transfer the mix to another bowl and dip the empty wok in normal tap water so that the filling loosens up and can be cleaned easily.

Directions to make the Cutlets:

• Start rolling the balls. This recipe will yield 8-10 patties.
• Pat to flatten them and press the sides to smooth them so that they don’t crack. 
• Coat the first Patti in the Egg then coat carefully in Breadcrumbs. Transfer to a plate. Repeat with the other patties.
• Heat a skillet over medium heat. Add 3-4 tablespoons of Oil in it.
• After a few seconds, start adding the patties in it in a single layer. Do not over crowd the skillet, add only 4-5 patties at a time. Fry for 3 minutes then carefully turn each patty over with a spatula and cook the other side until they look reddish golden in color. 

• Transfer them on a paper towel.
• Serve them with Yogurt, Matar, Onion, Cilantro and Tamarind Chutneys, Masala and Alu Bhujia.

Tips:

• Keep changing the oil (used to fry the Cutlets) after every one or two batches because the breadcrumbs will get brown and float in the oil and they will stick on the fresh patties.
• Use the leftover Alu Cutlets to prepare delicious sandwiches or burgers. Use Cilantro Chutney or ketchup with onion rings to add more flavor.
• Check my article on Meethi Chutney Matar Phulki for the recipe of Matar and Masala.
• Once you drain the potatoes and peel them, you can leave them in the colander on your kitchen counter for a while. This will dry them up automatically.
• Different potatoes develop different textures when boiled. Increase or decrease the amount of flour accordingly. The purpose of adding the flour is to reduce the stickiness of the mashed potatoes.
• I used russet potatoes.
• When serving to guests, fry the Cutlets before hand and keep them warm and crisp by placing them in an oven safe dish lined with aluminum foil. Heat the oven to the lowest temperature (170 degrees F) and place the Cutlets inside the oven. When ready to serve, they will be just as warm and crisp as if they have been freshly fried.

Recommended Reading:

• Pyaz Ke Pakore (Onion Fritters)
• Dhania Chutney
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• How to check if the oil is hot enough to fry
• Kitchen essentials: Utensils which come handy
• Tamarind Chutney – sweetness with tang
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Meat Masala
• Namkeen (Savory Deep Fried Indian Snacks)
• Plum Chutney
• Egg Rolls Indian Style
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Masala Alu (Spiced Potatoes)

Kadhi (Gram Flour Fritters in Yogurt Sauce)

Today I am going to share a vegetarian dish with you and although it uses very few ingredients it is loaded with spice and flavor. The name of the recipe is Kadhi (Gram flour fritters in yogurt sauce). Now let me tell you, Kadhi is not a Bengali dish but my mom has always been an avid cook and we have always enjoyed different cuisines in our home. Be it Chinese, Punjabi, North Indian or South Indian dishes, all we had to do was request mom for it and she would try it for us and every once in a while she would surprise us by preparing this delicious dish.

As you know, I was in Delhi for more than seven years. I never thought that all those years of eating multi cuisines will actually help me while living alone. Punjabi food is very different than Bengali food and I just love it! Be it the heavy Parathas, Butter Chicken and Naan, Chole Bhature or Kadhi Chawal, I enjoy every bite of it.  I think it is important to know different cuisines because they make your life really easy. You have tons of foods to choose from and never have to eat the same meal everyday. I often used to get a plate of Kadhi Chawal from the office cafeteria and now I prepare it whenever I want. 

So, let me tell you more about this delicious dish. Kadhi is prepared in two phases. In phase one, we will prepare some gram flour fritters. Now if you have already tried my Pyaz Ke Pakore recipe, this is going to be really easy for you. In phase two, we will prepare a thick yogurt and gram flour based sauce. We will be using Asafoetida, Garam Masala, Cumin Seeds and Ghee to develop that delicious flavor and aroma in the sauce. Don’t worry about the list of ingredients, you should be able to find them in your local Indian store. 

When buying gram flour for this recipe, do check that it is not meant for preparing sweets. Gram flours are mostly of two varieties – fine and granular. The fine smooth flour is used for making the batters of fritters and Cheela while granular gram flour is used for making sweets like Besan ka Laddoo. Last time, I mistakenly got the granular gram flour packet and although it tasted the same, I could see that the fritters didn’t have that smooth texture. Before starting on the sauce, prepare the batter for the Pakoris and leave it for at least 15 minutes so that it absorbs water. You can also prepare some extra batter and use your favorite vegetables to prepare fritters. Store the gram flour in an airtight container away from heat and light.

Now let’s talk about Ghee (clarified butter). Although Ghee is higher in calories, it brings that aromatic flavor in a dish which cannot be substituted by anything else. However, if you are not planning to use it everyday, make sure to put it in fridge. When ready to use, keep it outside for a while so that the ghee softens. Do not heat the container in the microwave.

To prepare Kadhi, you will need a bowl, whisk, wok and spoon and a deep pan or wok for making the sauce. This recipe does not require any time consuming preparations like chopping a load of vegetables but the sauce is cooked on simmer so I suggest to start with the sauce then fry the Pakoris and then cook roti or rice.

While making the Pakoris do not add any baking soda in them. Kadhi Pakoris are dense unlike the Pyaz Ke Pakore which we want light and crispy. Dense Pakoris wont absorb the sauce thus retaining their shape and taste. If you are using the leftover Pyaz Ke Pakore in the Kadhi, add them in the sauce just before serving. Keep adding water and stirring the sauce till the gram flour added in it is all cooked. The stirring will also make sure there are no lumps in it. If you think the consistency is too thin, turn up the heat a bit so that it gets thicker.

Since Kadhi is prepared with yogurt it is considered a cool summer dish and is usually paired with steamed rice. However, I also love it with Rotis, onion rings and a green chili. Do not be afraid to add the red chili powder, it will bring a hint of heat in the mild dish.

Bon Appetit!

Ingredients (This recipe serves two):

For the sauce:

• Plain Yoghurt - 1 cup 
• Gram Flour – ¼ cup 
• Turmeric – ¼ teaspoon
• Chilli Powder - ¼ teaspoon
• Salt - to taste (about ¼ teaspoon)
• Garam Masala – ½ teaspoon
• Water - 3 Cups 
• Oil – 2 tablespoons
• Asafoetida - ½ teaspoon
• Cumin Seeds - 1 teaspoon
• Whole Red Chili – 2 – 3

For tempering the sauce:

• Ghee – ½ tablespoon
• Red Chilli Powder - ½ teaspoon

For The Pakoris:

• Gram Flour – 1 cup
• Salt – to taste (about ½ teaspoon)
• Baking soda - a pinch
• Oil – 1-2 cups

Let’s do a little preparation for the Pakoris:

• Sift the Gram Flour to remove any lumps. 
• Add the Salt and Baking Soda in it and mix well.
• Add about ½ cup of water in it. Mix well to form a smooth batter. It should have a thick consistency. 
• Let the batter rest for at least 15 minutes. 

Directions to prepare the Sauce:

• Sift the Gram Flour to remove any lumps. This also makes it light and easier to mix.
• Mix the Gram Flour, Turmeric, Chilli Powder, Salt and Garam Masala in a big bowl.
• Add the Yoghurt gradually to this mixture to form a smooth paste, when it becomes difficult to mix start adding the water.
• Heat the Oil in a large wok over medium high heat.
• Add the Asafoetida, Cumin Seeds and Whole Red Chilies.
• When the Cumin Seeds begin to sizzle, add the mixture prepared above and mix.
• Bring to a boil then turn the heat to low. Cover and cook.
• Keep cooking till the Gram flour cooks properly (about 15-20 minutes) stirring occasionally.

Directions to prepare the Pakoris:

• Heat a wok on medium high heat.
• Beat the batter with a spoon. 
• When you see small bubbles on the surface of the oil, carefully start dropping the batter in the oil using a small scoop or spoon. Do not add too many Pakoris in the oil all at once as it will drop the temperature of the oil and make the Pakoris greasy (Tip: Try to use a spoon with a long handle or a Measuring Cup with Funnel Spout so that you can drop the batter closer to the oil, remember the farther you are the more it can spill making the oil jump).
• Fry the Pakoris till they are light golden brown in color. 
• Carefully remove with a spider spoon and place in a dish lined with kitchen paper.

Directions to temper the Kadhi:

Indian cooking often involves tempering hence my mom has given me a special temper pan. It’s a small pan about the size of a cup. It has a sturdy handle and a flat base which makes it easier to place on the stove top. Now, if you have even a slightest doubt that the pan will not stay put on the stove top, it will be best to hold the handle till it heats up and the spices sizzle. You can get the temper pan from Amazon.com using the keyword - Tadka pan.

• Add the Ghee and Red Chili Powder in the pan and heat it over medium high heat.
• Once the Chili powder melts in the ghee and you start getting an aroma, turn off the heat and carefully pour it over the Kadhi (cover immediately, sometimes the hot spices make the water in the dal or Kadhi jump).
• Add the Pakoris in the Kadhi and mix well.
• Serve hot with steamed rice or Roti.

Tip:

• If you don’t have a temper pan, use a small frying pan for this step.

We had a game viewing party and we cooked a couple of dishes. Debarshi prepared (from the top left) Tandoori Chicken, Coconut Lamb and Pulao. I prepared the Naan and Rajma.

Recommended Reading:

• Pyaz Ke Pakore
• How to deep fry food with confidence
• How to know when the oil is hot enough to fry
• Garam masala
• Excited to use new spices? Know more about Hing (Asafoetida)
• Indian Salad
• Boondi Raita
• Make Homemade Ghee from Spoiled Cream
• Jeera Rice (Rice flavored with Cumin Seeds)
• Alu Kulcha (Indian Flat Bread with Potato Filling)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Shadi wala Masala Gobhi (Spiced Cauliflower with Potatoes as served in North Indian Weddings)

This recipe has been featured on the #sharphomeusa instagram account.

Alur Bora (Mamma’s Potato with Garlic fritters)

Photo Courtesy: Dr. Debarshi Chatterji

Today I am going to share my favorite Bora (or Pakora) recipe – Alur Bora. I got the recipe from my mom and hence it’s only fitting to name the recipe as Mamma’s Potato with Garlic Fritters.

So, what is a Fritter?

Before answering that question, let me ask you, what is your favorite ingredient? Is it meat or seafood? or perhaps you like vegetables. What if I tell you that you can enjoy your favorite ingredients as an appetizer or snack in a fun way at a party or a get together. Sounds interesting? Well all you need to do is follow some simple instructions, add some spices, a layer of batter (and sometimes breading) and fry it. The result? Crisp, beautiful golden colored fritters which taste like snacks sent straight from heaven. Yes! an absolute crowd pleaser too. Now before proceeding further let me clarify that the Bengali word for fritters is Bora and Hindi word is Pakora. 

What are the different types of Fritters?

Well, the list for this delicious appetizer is endless but to name a few American Fritters, I will say - Corn Fritters, Zucchini Fritters and Apple Fritters. I love savory Indian fritters with lots of spices and if you have already tried my recipes - Pyaz Ke Pakore (Onion Fritters) and French Chops, you will know that these fritters not only look amazing but taste divine too.

What’s special about Mamma’s Potato with Garlic Fritters?

I think I was in class 9th or 10th when a new snack vendor started his business near our home. He would open his shop everyday at 7 am and serve Bread Pakoras, Pyaz Pakoras, Mirchi Pakoras, Alu Pakoras (all different types of fritters prepared with Bread, onions, green chilies and potatoes), Jalebis (Indian version of pretzel, prepared with all purpose flour and dipped in a sugar syrup) with a hot steaming cup of Tea. Then he used to take a long lunch break during which he would work on the evening snacks. He used to reopen the shop at around 4pm and serve crispy Samosas, Namkeens (savory snacks), Laddus and Gulab Jamuns (different types of Indian sweets) with Tea. My mom loves to eat Jalebis and it is almost a weekend brunch tradition at our home to buy Jalebis and enjoy them with some Luchi and simple torkari (Puffed deep fried bread with some sautéed vegetables). It so happened that one day my dad went to buy some Jalebis from the shop and also bought a big packet of mixed Pakoras. I caught hold of one of these Alu Pakoras and was surprised with the aroma. There was a hint of garlic with the fresh fragrance of cilantro. Of course at that time I didn’t have all this knowledge but I knew that it was very different than the other Pakoras and tasted amazing. So I started bugging my dad to bring these boras every weekend and one day my mom surprised me by preparing these boras at home and presenting them as an evening snack. So, yes! this is just one of the many dishes which she prepares exclusively for me. 

Preparing the Bora:

The preparation is pretty straight forward, boil and mash the potatoes, mix the garlic and the spices with the cilantro, dip it in the batter and deep fry them. I have been making these boras myself for the last couple of years and let me tell you, preparing the filling is really easy. The catch is preparing a perfect batter which means it should have a thick consistency. I have wasted a lot of gram flour in this learning process. It would either turn out too thick or too thin. Gram flour absorbs water and hence it’s recommended to let the batter sit for at least 10-15 minutes. I found that the perfect batter ratio is 2:1, meaning 2 cups of gram flour and about 1 cup of water. I know it sounds very technical but believe me it’s these small steps which result in a great bora. Also, lumps are no good so mash the potatoes really good and use hands if required. The same goes for the batter, use a whisk to break all the lumps. Since we have to let the batter sit for some time, I recommend to prepare the batter first and then work on the filling.

When can I eat this delicious Bora?

These boras taste great when they are hot but you can always prepare them before hand and warm them up in the oven. Serve them with a cilantro chutney or ketchup.  Since they are easy to prepare, I often prepare them on demand (during the half time of a game or movie intermission). They are good for picnics and eat outs as well as they are easier to carry and can be served as finger foods. You can also serve them as appetizers and plan a nice entrée with it but my personal favorite combination is, with a cup of Tea. Eat it whenever you want, wherever you like, these bright, rustic and scrumptious boras will always make you happy.

Ingredients for the filling:

• Potatoes – 3 medium sized, cut in halves
• Garlic – 4-5 big cloves, grated
• Green Chilies - 6, chopped
• Cilantro – a handful, finely chopped 
• Salt – to taste (about ½ teaspoon for the filling + 2 pinches – to be used while boiling the Potatoes)
• Garam masala – ½ teaspoon 
• Oil – 3 cups (for frying)

Ingredients for the batter:

• Besan (Gram Flour) – 1 cup 
• Salt –about ¼ teaspoon 
• Red Chili powder - ½ teaspoon 
• Baking Soda – ¼ teaspoon

Let’s do a little prep:

• It’s time to take out the pressure cooker! Yes, wash the potatoes and put them in the pressure cooker with enough water to cover them.
• Add 2 pinches of Salt in it.
• Attach the rubber and the whistle on the lid and cover the cooker.
• Heat the cooker on medium heat and wait for 2-3 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, remove the potatoes from the cooker and place them in a bowl filled with ice.
• Allow 5-10 minutes then touch cautiously to check if the potatoes are cool enough to handle.
• Peel the potatoes (carefully certain spots may still be hot).

Let’s prepare the batter:

• Mix together the batter ingredients (Besan, Salt, Red Chili Powder and Baking Soda) and gradually add about half a cup of water in it. Make a smooth batter and put it aside. To ensure that there are no lumps in the batter I whisk the batter continuously while adding water.

Let’s prepare the filling:

• Drain all the water from the cooked potatoes and dry them completely.
• Using a masher, mash the potatoes. Make sure there aren’t any lumps in it. 
• Mix together the Garlic, Green Chilies, Cilantro, ½ teaspoon of Salt and Garam Masala into the mashed potatoes.

Finally let’s fry the Boras (fritters):

• Heat the oil in a wok over medium high heat.
• Make small balls of the filling. It will be sticky and spicy so use a spoon and dip them in the batter. If using hands, wash them before and after.
• Coat the balls generously with the batter and carefully drop them in the wok. 
• Add a couple of boras at a time and do not over crowd the wok. Keep an eye on the color and temperature.
• Keep frying the boras till they are light golden brown in color. 
• Remove from the wok using a spider spoon and place them on a plate lined with paper towels.
• Serve hot with ketchup or Dhania chutney.

Tips:

• Skip the green chilies and the red chili powder if you don’t want the fritters taste hot. Always remember to improvise the recipe as per your palate.
• I always use my chopper to finely cut the green chilies, garlic and cilantro.
• Do not use any purple potatoes for this recipe. I always use russet potatoes.
• I sometimes mash the potatoes with my hands as it’s the easiest way to remove lumps. However, before touching, make sure they are not hot.
• Always use normal tap water to boil the potatoes, do not use hot water as it may result in uneven cooking.
• Keeping the heat on medium ensures a longer frying time and helps cook the batter evenly. You should of course turn it up a bit if the boras are looking greasy or taking forever to cook. Now if the boras are changing color quickly you may want to turn down the heat a bit.
• Do not skip the baking soda, it ensures that the boras turn up light and crisp. If you don’t have soda, try using double amount of baking powder.
• Try to use the back burner to deep fry the boras. Always be careful when dealing with hot oil.
• Debarshi likes a fried filling and it comes really handy if the potatoes are gooey. To fry the filling, heat a skillet on medium high heat and add 2 tablespoons of oil in it. Add the filling and fry till the potatoes dry up a bit. Allow it to cool down (10-15 minutes) and then proceed to fry the bora.

Recommended Reading:

• How to check if the oil is hot enough to fry
• How to deep-fry food with confidence?
• Pyaz Ke Pakore (Onion Fritters)
• Dhania Chutney (Cilantro Chutney)
• French Chops
• Garam masala
• Allahabad - The City of Good Food
• Food Chopper and its Importance in Our Kitchen
• Samosa (Spicy Potato stuffed Pastries)
• Kabiraji
• Picnic at Smithville Lake, Missouri
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Jalapeno Poppers with Cream Cheese and Bacon
• Namkeen (Savory Deep Fried Indian Snacks)
• My Homemade Sausage and Feta Hors D'oeuvres
• My Homemade Spicy Potato Hors D'oeuvres 
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Baked Cumin / Nigella Seeds Namkeens
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Masala Alu (Spiced Potatoes)
• Thandai (Refreshing Indian Drink)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Vegetable Cutlets
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Air fried Pakoras (Fritters)

Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)

Before I start talking about this recipe, let me ask you, do you like Potatoes? And if you are nodding your head, my next question is, do you like Bengali comfort foods like Alur Dom, Alu Kumro or Alu Koraishutir Ghugni? Because if you do, you will definitely love this simple potato curry. The good part is, you will not need any special spices to prepare this torkari, however, today I am going to introduce you to something very special – Bori (or Bari) and don’t worry you can easily get this in your local Indian store.

Bori is a sun dried dumpling prepared with lentils and until a few years back it used to be something prepared by the ladies of the family. It was done as an additional chore and I have seen Mummum (my grandma) and my mom spending quite some time on the rooftop totally immersed in the Bori making process. Now let me tell you, preparing Bori from scratch is a time consuming and tedious job and hence nowadays everyone buys them readymade from stores. This gives us the convenience of cooking it anytime, not to mention, the store bought Boris last longer and taste excellent and although we won't be making any Boris from scratch, I think it’s interesting to know how they are prepared.

So Bori is prepared in two phases. Phase one is mainly prep – I have seen my mom prepare Boris with Urad Dal (Black Gram lentils). She would soak the dal overnight in water and then grind it with spices like Fennel, Black Pepper, Asafoetida, Salt, Red Chili and Ginger. The resultant batter should have a thick consistency that is, thick enough to drop and maintain its shape. For phase two, my mom would go on the roof top, spread a big cloth over a table and drop the batter on it using a spoon or her hands. The Boris should be like medium sized dumplings. After this, my mom would cover them lightly with another cloth so that any dust carried away with the wind does not sticks on the wet dumplings (we are on roof top remember?) and place some pots or pans around the cloth so that it does not glides away with the wind. She would then allow the dumplings ample time to get sun dried and crisp. So my mom would leave the Boris on the roof top for the entire day and check them in the evening and if they have dried up all over, she would store them in airtight jars. 

I once asked my mom how she knows if the Boris are actually dry and she smiled and said, “Well, if they are wet they wont come off the cloth”.

So now that you know the entire process, you must be feeling quite thankful to those hardworking people who do all these steps and make it easier for us to just purchase the Boris and cook this awesome torkari anytime we want. Now, let’s not wait any further and start cooking.

Ingredients:

• Potato - 2 medium sized russet potatoes, cut into medium sized cubes
• Lijjat Urad Masala Bari – 4-5 pieces
• Tomato - 2, medium, cut into small pieces
• Green Chilli – 1-2, slit in half lengthwise 
• Panch Fhoron – ½ teaspoon
• Turmeric powder – ½ teaspoon
• Salt – ½ teaspoon
• Coriander Powder – ¼ teaspoon
• Oil – about 2-3 tablespoons

Directions: 

• Heat a wok on medium- high heat.
• Add the Oil in it.
• Pat dry the Potatoes.
• After a couple of seconds, add the Panch Fhoron and Green Chilli in it.  
• When the spices start sputtering, add the Potatoes. 
• Fry till the Potatoes are reddish brown in color.
• Add the Boris.
• Fry for about two minutes then add the Tomato, Turmeric powder, Salt and Coriander Powder in it and mix well.
• When the Tomatoes start melting, turn down the heat to medium low and add about 1-2 cups of water in it. Mix well.
• Cover and cook for about 15-20 minutes so that the Potatoes are well cooked. 
• Press a piece of Potato with the spatula and if it breaks the torkari is ready. 
• Serve with Roti, Luchi or Paratha.

Tips: 

• Once the torkari is ready, I break the dumplings into two- three pieces. This helps to incorporate their flavor in the curry.

Recommended reading:

• Plain Paratha (Fried Flat Bread)
• How to check if the Oil is hot enough to fry
• Alur Dom (Bengali recipe: Potatoes with gravy)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Alu Koraishutir Ghugni (Mamma’s Potatoes and Peas)
• Indian Salad
• Panch Fhoron
• Top 10 Spices to keep in your kitchen
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Alu Soa Sabji (Potato stir-fried with Dill)