Ghee Bhat, Aloo Seddho and Papad Bhaja

Ingredients

• 500 g Potato (About 3 medium-sized, use a starchy variety like Jyoti or Russet)
• 1 medium Red Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped)

Instructions

1. 1

   Boil and Peel Potatoes

   • Wash the potatoes thoroughly. Place them in a pot and add enough water to cover them completely.
   • Bring the water to a boil and cook for 15-20 minutes, or until a fork can be easily inserted into the center. Alternatively, pressure cook for 2-3 whistles.
   • Drain the hot water and let the potatoes cool just enough to handle. Peel the skin off while they are still warm.
2. 2

   Prepare Aromatics

   • While the potatoes are boiling, finely chop the red onion, green chilies, and fresh coriander leaves. Keep them ready in a mixing bowl.
3. 3

   Mash and Combine

   • Add the warm, peeled potatoes to the mixing bowl with the chopped aromatics.
   • Using a fork, a masher, or your hands, mash the potatoes coarsely. A slightly lumpy, rustic texture is desirable.
   • Add the salt and pungent mustard oil to the bowl.
4. 4

   Mix and Serve

   • Mix everything together thoroughly, preferably with clean hands, to ensure the oil and seasonings are evenly distributed.
   • Garnish with the remaining chopped coriander leaves.
   • Serve immediately while warm with steamed rice (bhaat) and dal for a classic Bengali comfort meal.

Ingredients

• 8 pieces Urad Dal Papad (Plain or spiced with black pepper (kali mirch) or cumin (jeera))
• 1.5 cup Vegetable Oil (For deep frying, mustard oil can also be used for a traditional flavor)
• 0.5 teaspoon Chaat Masala (Optional, for sprinkling)

Instructions

1. 1

   Pour the oil into a kadai or a small, deep frying pan. Heat it over medium-high flame for about 2-3 minutes. The oil must be hot but not smoking.

   • To test the temperature, carefully drop a tiny piece of a papad into the oil. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
2. 2

   Working one at a time, gently slide a papad into the hot oil. Using a pair of tongs or a slotted spoon (jhara), press down lightly on the center to ensure it cooks evenly and doesn't curl up.

   • The papad will puff up and cook within 3-5 seconds. Immediately flip it over to cook the other side for another 3-5 seconds until it's a pale golden color.
3. 3

   Quickly remove the papad from the oil using the tongs, allowing any excess oil to drip back into the kadai for a moment.

   • Place the fried papad on a wire rack or a plate lined with paper towels to drain further. A wire rack is preferred as it allows air to circulate, keeping the papad crispier.
4. 4

   Repeat the frying process for the remaining papads. If desired, sprinkle a pinch of chaat masala over the hot papads for extra flavor. Serve immediately for the best texture and crunch.