Deep-Fried Julienne Potatoes and Carrots
ALOO GAJAR BHAJI
-Recipe from Yamuna mataji
This is an easy dish for the kitchen with a good mandoline or a food
processor. The peeled vegetables can be hand-cut across the julienne
blade to yield perfectly uniform straws. Cuisinart has a blade that
makes reasonably fine julienne vegetables in seconds. With out a
julienne blade, use a standard 3-4 mm slicing disk. Pre-cut the carrots
and potatoes to fit horizontally into the feeding tube. Slice, then
remove the slices and stack them, cut side up, in the feeding tube.
Process again to yield fine julienne. This is not a main-dish vegetable
but rather a little nibbler. Allow 3-4 table spoons (45-60 ml) per
Preparation time: 30 minutes by hand or 5 minutes with food processor
Soaking time: 30 minutes
Cooking time: about 15 minutes
Serves: 5 or 6
2 large carrots (about 6 ounces/170 g), peeled
2 medium-sized baking potatoes (about 12 ounces/340 g), peeled
ghee or vegetable oil for deep-frying
¼ - ½ teaspoon (1-2 ml) fine salt
¼ teaspoon (1 ml) cayenne pepper or paprika
1 table spoon (15 ml) lemon juice
To cut the vegetables in a food processor, attach the fine
julienne blade. Cut the carrots and potatoes into pieces 2 ½ inches
(6.5 cm) long and load them horizontally in the processor chute. This
will make 2 ½ inch (6.5 cm) long julienne. To cut the vegetables by
hand, first cut them lengthwise into slices about 1/8 inch (3 mm) wide.
Then cut them crosswise into pieces 2 ½ inches (6.5 cm) long. Try to
make all the pieces uniform in size so that they will take the same
time to cook.
2. Soak the cut vegetables in
separate bowls of ice water for 30 minutes. Pat thoroughly dry with
3. Pour enough Ghee or oil into a
frying vessel to fill it to depth of 2 inches (5 cm). Place the pan
over moderately high heat until the temperature reaches 370 F (190 C)
on a deep-frying thermometer. Fry a small handful of julienne carrots
until golden brown and crisp. Remove with a slotted spoon and drain on
paper towels. In batches, fry all of the carrots and potatoes.
Place the crisp straws in a bowl and sprinkle in the salt,
cayenne or paprika and lemon juice and serve immediately. The
vegetables will soften as they cool. Do not cover.