Jumping Potatoes recipe
information
This dish is an essential part of a special festive dish called Alu Makhala, a speciality of a small group of Middle Eastern Jews living in India. They can, of course, be served as an accompaniment to other Indian meat or vegetable dishes.
ingredients
1 kg (2 lb) Medium potatoes, peeled
1 tsp Salt
1/2 tsp Turmeric
950 ml (32 fl oz) 4 cups Vegetable oil
1 tsp Salt
1/2 tsp Turmeric
950 ml (32 fl oz) 4 cups Vegetable oil
method
1. Put the potatoes into a large saucepan and barely cover them with cold water. Add the salt and turmeric and bring to the boil. Boil for 30 seconds, remove from the heat and drain the potatoes.
2. Heat the oil in a large deep-frying pan (one that is large enough to take the potatoes in one layer). When it is hot, but not hot enough to fry the potatoes, add the potatoes. Simmer for 10 to 15 minutes or until they begin to soften. (Test by prodding them with a fork.) Remove from the heat and let the potatoes cool in the oil.
3. Twenty minutes before serving, return the pan to high heat and heat the oil until it is very hot. When the potatoes float to the top continue cooking, stirring constantly, for 5 to 6 minutes, or until the potatoes are crisp and golden brown.
4. Run enough cold water into the sink to make a depth of about 5 cm (2 in). Remove the pan from the heat and place it in the water. Stir the potatoes gently for 2 minutes. Using a slotted spoon, remove the potatoes from the oil and arrange them on a warmed serving dish. Serve very hot.
2. Heat the oil in a large deep-frying pan (one that is large enough to take the potatoes in one layer). When it is hot, but not hot enough to fry the potatoes, add the potatoes. Simmer for 10 to 15 minutes or until they begin to soften. (Test by prodding them with a fork.) Remove from the heat and let the potatoes cool in the oil.
3. Twenty minutes before serving, return the pan to high heat and heat the oil until it is very hot. When the potatoes float to the top continue cooking, stirring constantly, for 5 to 6 minutes, or until the potatoes are crisp and golden brown.
4. Run enough cold water into the sink to make a depth of about 5 cm (2 in). Remove the pan from the heat and place it in the water. Stir the potatoes gently for 2 minutes. Using a slotted spoon, remove the potatoes from the oil and arrange them on a warmed serving dish. Serve very hot.
serving amount
4-6 servings
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