In Jhumpa Lahiri's The Namesake , one of the first images that consume you, is that of Ashima Ganguli tossing up jhal muri across the Pacific. You identify with her migrant pain, you realise that mixing jhal muri is something that makes Ashima feel closer home. Not to forget the pungent mustard oil, with its wasabi-like kick when used raw, and a key ingredient in jhal muri .
It's easy to Ashimas abroad. And it is even easier to find a clerical Borobabu, Ashokda , a typist Reenadi or a parar Tukai haunting their favourite roadside stalls for shingara , kochuri, roll, jhal muri and phuchka, chow mein, mishti, beguni, chop and cutlet, idlis and dosas , lassi and kulfis , jalebi and omriti . All that's needed are an 'Italian' style stall (made with fired bricks, of course), ability to stew in your own juice, a saturated disposition (shallow ones stay out) and an appetite for a disinfecting fire ordeal. Street food in the city is more than just culinary or gastronomic delight - it epitomises the 'kaalchar' and the very essence of this historical city that has embraced all. It's a social activity because you're enjoying a snack with other people on the street.
A South Kolkatan wouldn't mind travelling all the way to Salt Lake just to refute his colleague's claim that AE market's phuchkas are better than the ones served at Vivekananda Park. Likewise, a Salt Lake resident wouldn't mind travelling to Dacres Lane for the sumptuous chow mein and chilli chicken.
And what's miles when it comes to Putiramer kochuri or a brain chop? And how on earth can you be a daily passenger and not savour the extra-oily jhal muri served on locals?
Muri , Beguni , fuluri and alur chop - the snacks that fed hungry mouths at home,at office,everywhere for Bengalees.
It's easy to Ashimas abroad. And it is even easier to find a clerical Borobabu, Ashokda , a typist Reenadi or a parar Tukai haunting their favourite roadside stalls for shingara , kochuri, roll, jhal muri and phuchka, chow mein, mishti, beguni, chop and cutlet, idlis and dosas , lassi and kulfis , jalebi and omriti . All that's needed are an 'Italian' style stall (made with fired bricks, of course), ability to stew in your own juice, a saturated disposition (shallow ones stay out) and an appetite for a disinfecting fire ordeal. Street food in the city is more than just culinary or gastronomic delight - it epitomises the 'kaalchar' and the very essence of this historical city that has embraced all. It's a social activity because you're enjoying a snack with other people on the street.
A South Kolkatan wouldn't mind travelling all the way to Salt Lake just to refute his colleague's claim that AE market's phuchkas are better than the ones served at Vivekananda Park. Likewise, a Salt Lake resident wouldn't mind travelling to Dacres Lane for the sumptuous chow mein and chilli chicken.
And what's miles when it comes to Putiramer kochuri or a brain chop? And how on earth can you be a daily passenger and not savour the extra-oily jhal muri served on locals?
Muri , Beguni , fuluri and alur chop - the snacks that fed hungry mouths at home,at office,everywhere for Bengalees.
Alur Chop
What You Need
For the Chop/Patties
Potatoes ~ 4 Large
Onion ~ 1 medium chopped
Garlic ~ 3 cloves minced
Ginger ~ 1 tbsp minced
Green Chili - 4-5 chopped fine
Roasted Cumin Powder ~ 1 tsp
Red Chili Powder ~ to taste
Salt ~ to taste
Mustard Oil ~ a few drops(optional)
For Batter
Besan/Chickpea Flour ~ 1 cup
Rice Flour ~ 1 tbsp or Poppy Seed ~ 1 tsp
Baking Powder ~ 1/4 tsp
Salt ~ to taste
Water ~ 3/4 cup
For Frying
Plenty of Oil
How I Did It
The Patties
Boil the potatoes, peel the skin and mash them. Use your fingers or a masher.
Heat little Oil in a Kadhai/Pan. About 1-2 tsp should be fine.
Add the chopped garlic, minced Ginger, the green chillies and the onion.All of these should be chopped real fine so that you do not bite into anything but the potato when eating the chop.
Sauté till the onion wilts and is pinkish brown.
Add the Roasted Cumin powder and Red Chili Powder and saute for a minute.
Add the mashed potatoes.
Add salt and mix the masala well with the potatoes.Add a few drops of Mustard Oil to the potatoes if you want.
Make small balls of the mashed potatoes.
Flatten them between your palm .
Batter and Frying
Make a batter with the ingredients . The batter should be tight as it has to form a coating on the potato patties.
Heat Fresh Oil in Kadhai/Pan. The patties would be deep fried so add enough oil.
Dip the patties in the batter, so that the batter uniformly coats the patties
Gently release the dipped patties in the hot oil .
Fry till both sides are brown.
Remove ,take care so that the excess oil drains out.
Sprinkle some Chat Masala or kala namak/black Rock salt(beet noon) on the patties while serving
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