Aloo Makallah – Crusty Potatoes
These potatoes serve as an accompaniment to almost every Jewish meal. You can never make enough of them, so when cooking, use at least 4-5 per head! Ideally, use small potatoes and cook them whole; but if you use large ones, cut them in half or into quarters. Try not to use new-season potatoes, as you need a bit of starch.
16-20 small potatoes
1 tablespoon (1 American tablespoon + 1 teaspoon) turmeric
vegetable oil for deep frying
Peel the potatoes and place in a pot with cold water to cover. Add the turmeric and salt to taste, and parboil for about 8-10 minutes. Drain, dry and pierce at random with the tines of a fork.
Place the potatoes in a Karai or heavy wok, cover with cold oil, then bring to a boil. Turn the heat down and simmer gently, moving the potatoes around, for about 20 minutes. At this point, the potatoes can be removed and kept until almost ready to serve, if you wish.
Simmer for another 8-10 minutes. Once the potatoes start turning light golden, turn up the heat slightly and fry until they are a darker gold and crisp on the outside.
Drain well and serve immediately.
From The Calcutta Kitchen from Simon Parkes and Udit Sarkhel