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Thursday, October 10, 2013

Parwal-Potato Chips

A few days back I blogged about the 'Berhampore Aloo Chips', a Berhampore (Orissa) speciality. It is a wonderful side dish that goes really well with my Osa bara randha (fasting food), i.e., arwa bhata and dalma / khechudi and dahi. This time I prepared the chips with potola(pointed gourd) & kaankada (spine gourd) along with aloo for my Navratri dinner. (The kaankada does not really show up as i only two pieces left from the previous week's)

Read on for the recipe:

Preparation Time - 20 mins

Ingredients- 5-6 nos parwal/pointed gourd, 5-6 kaankada/spine gourd, 1 medium sized potatoes, 1 tsp rice flour, 1 tsp corn flour, 1 tsp besan, a pinch of turmeric, 2-3 tsp sesame, 1/5 tsp coriander powder, 1/2 tsp chilli flakes, salt to taste, oil for deep frying.

Preparation - Wash and peel the potatoes. Cut them into thin strips ( thinner than those you make for french fries ). Also peel and cut the parwal into thin strips. Do the same with the kaankada. Transfer to a mixing bowl.

Add all the remaining ingredients except for oil. Mix together so that all the strips are coated properly.

Cooking - Heat oil in a deep wok.

Add the vegetables in small batches and fry on medium heat for 4-5 minutes or till they turn crisp.

Remove from wok and keep on paper towels to absorb excess oil.

Enjoy them as a side dish for your Ashtami/Navami lunch/dinner.


  1. amazing recipe and great photography. looks so tasty recipe. thankyou for shearing this information with us!chowringhee satyaniketanr


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