Paratha, Anda Bhaja and Aloo Bhaja

Ingredients

• 4 piece Egg (large, at room temperature)
• 1 medium Onion (finely chopped)
• 2 piece Green Chili (finely chopped, adjust to taste)
• 4 tbsp Mustard Oil (divided for frying)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped (optional))

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 4 eggs.
   • Add the finely chopped onion, green chilies, turmeric powder, salt, and optional coriander leaves.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes. Continue until it is well combined, light, and slightly frothy. This helps make the final bhaja fluffier.
2. 2

   Fry the First Anda Bhaja

   • Place a small non-stick frying pan or a cast-iron skillet over medium-high heat.
   • Add 2 tablespoons of mustard oil and heat it until it is shimmering and you see faint smoke. This step is crucial for mellowing the oil's pungency and achieving crispy edges.
   • Carefully pour half of the whisked egg mixture into the center of the hot pan. It should sizzle immediately upon contact.
   • Allow it to cook undisturbed for 2-3 minutes. The bottom will set and the edges will become golden-brown, lacey, and crisp.
   • Using a spatula, carefully flip the bhaja and cook for another 1-2 minutes until the other side is cooked through and lightly browned.
3. 3

   Fry the Second Bhaja and Serve

   • Slide the cooked Anda Bhaja onto a serving plate.
   • Return the pan to the heat, add the remaining 2 tablespoons of mustard oil, and heat it again until shimmering.
   • Pour the remaining egg mixture into the pan and repeat the frying process.
   • Serve both Anda Bhajas immediately while they are hot and crispy, traditionally alongside steamed rice and dal.

Ingredients

• 500 g Potatoes (About 3 medium, starchy potatoes like Russet or Idaho work best)
• 4 tbsp Mustard Oil (Essential for the authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes (10 minutes)

   • Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
   • Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
   • Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
2. 2

   Season the Potatoes (1 minute)

   • In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
   • Gently toss with your hands to ensure every slice is evenly coated with the spices.
3. 3

   Fry the Aloo Bhaja (12-14 minutes)

   • Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
   • Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
   • Do not cover the pan at any stage, as the steam will make the potatoes soggy.
4. 4

   Serve Immediately

   • Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
   • Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.