Alu-Peyanj-Deem Bhaja with Fried Green Chilies - Potatoes-Onions-Eggs Fried with Green Chilies

Alu-Peyanj-Deem Bhaja with Fried Green Chilies - Potatoes-Onions-Eggs Fried with Green Chilies

This is a take-off on Pritha Sen’s favorite childhood dish. It is usually had with fresh phulkas (puffed chapattis) or triangular parathas. When her Ma made it, it was just soft fried onions and julienne potatoes. When the railway cooks made it, it became something else with crisply fried onions, julienne or cubed potatoes, a little turmeric powder and chili powder. It was made in mustard oil and was served as breakfast on the saloons with triangular whole wheat parathas smeared with a bit of ghee/clarified butter. You could have a fried egg or omelet on the side if you wished. She has kind of built on all of it and made this her own recipe. Today I share her recipe with you all. Enjoy!

Ingredients:

4 large potatoes, cut into thin chips
3 large onions, sliced fine
4 green chilies, slit
1-2 teaspoons chili powder (adjust according to spice level desired)
3 hard boiled eggs, shelled
Salt, to taste
100 mils oil
1 tablespoon clarified butter/ghee

Method:

1. Heat oil in a non-stick wok/kadhai. Add half the quantity of sliced onions and the potatoes and allow them to cook. Do not add any water.
2. When the potatoes are about 60 percent cooked, remove the excess oil, leaving in just about a tablespoon or two with the semi-cooked potatoes.
3. Add the salt and chili powder and mix well with the potatoes.
4. Using a sharp knife, make slits in the boiled eggs and add them to the potatoes.
5. Allow the potatoes, onions and eggs to cook to a golden crisp. Cut each egg in half.
6. Take 1 or 2 tablespoons of the residual oil, previously removed, add the ghee and reheat.
7. Add the remaining onions and the slit green chilies and fry them to a golden crisp.
8. Pour over the eggs and potatoes. Serve with phulkas or parathas.
   
   

Chef Notes:

1. Crisp onions, crisp potatoes and boiled eggs, do these ingredients really need chef notes?? We all know the answer to that. I followed Pritha’s recipe to the T and roped in the compliments, even from Grumpy Tomcat (read: husband). I suggest you do the same. What are you waiting for, get into that kitchen. Pronto! ;) 
2. Ahh ok, there is one thing I need to say. The onions have to be fried to a lovely crisp brown. Please do not burn them because if you do they will border, in taste, on the burnt-bitter side. 
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