A reader recently noted that I don't cook with potatoes very often. It's not that I don't enjoy potatoes, but in general, I consume carbohydrate-packed foods like pasta and potatoes in moderation. My reader's observation got me thinking about the versatility of such foods, however, and I quickly recalled one of my favorite spicy potato recipes made with panch phoran, a spice mixture of fenugreek, nigella, mustard, cumin and fennel seeds (also known as panch phoron, panch puran, panchpuran, punch puram, punchpuram, and Bengali five-spice). If you don't happen to have any panch phoran on hand, it's easy to make your own (see below) and it keeps in a sealed jar for a good many months.
Depending on the size of your pan and the quantity of potatoes you use, it might be necessary to fry the potatoes in two batches to ensure they brown evenly. Simply set the first batch of potatoes aside while you fry up the second batch and then return all of the potatoes to the pan before adding the spice mixture and lemon juice.
|Bengali-Style Crunchy Potatoes|
|Recipe by Lisa Turner|
Published on October 17, 2007
Simple, crunchy and zesty fried potatoes with a Bengali seasoning
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Note: panch phoran is available commercially at Indian or Asian grocers, but it easy to make your own by combining fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in equal amounts.Instructions: