Bengali hash browns recipe

A combination of classic hash browns and spices used in the aloo chop potato cutlets of Bengal.

Timings

Prep time: 20 minutes

Cook time: 25 minutes

Makes

12

Ingredients

• vegetable oil, for frying
• 1½ tsp panch phoron/Bengali ‘five spice’
• 2 small onions, finely sliced
• 650g floury potatoes
• 2 green chillies, finely sliced (seeds left in)
• 1 small egg, beaten
• raita and/or chutney, to serve

Method

1. Heat a sauté pan or deep frying pan over a low to medium heat and add 2 tbsp oil. Fry the panch phoron and onions for 10 minutes, until the onions are soft and start to caramelise. Leave to cool.
2. Peel and grate the potatoes and tip on to a clean tea towel. Gather up the edges and squeeze over the sink to remove excess moisture, then put the grated potato in a large bowl. Add the cooked onion, followed by the chillies and beaten egg. Season generously and mix until well combined.
3. Wipe out the pan with kitchen paper. Add oil to a depth of 1cm and place on a medium-high heat.
4. Roll the potato mixture into golf-ball-sized amounts, then flatten a little into patties of even thickness.
5. Once the oil is hot and shimmering, cook several patties for a few minutes, until browning well underneath. Flip and cook until the other side is well browned. Remove and drain on kitchen paper while you fry the rest.
6. Serve hot with raita and/or chutney for dipping.

Recipe from BOLD: Big Flavour Twists to Classic Dishes by Nisha Katona (Nourish Books, £30)