How to make Mallika Basu's crispy roasted vegetable peels

Khosha Bhaja is a Bengali favourite, says Mallika Basu

Mallika Basu

17 October 2018

Why toss vegetable skin out when you can turn them into a moreish vegetable sauté of their own, spiked with nigella seeds and whole red chilli and then topped with poppy seeds?

This dish a Bengali favourite, that stands testament to the waste not, want not philosophy that is so ingrained in Indians.

Served on your dining table, this is guaranteed to grab attention. I have used thickly peeled potato and marrow skins, with a knife not a peeler, but courgette and sweet potato would work well too.

Normally, this is shallow fried, but I pop them in the oven to roast while I get on with other dishes.

Ingredients

4 cups of potato and marrow skin
1 large onion
1 tsp nigella seeds
1 tsp turmeric powder
4 dry whole red chillies
1 tsp salt
4 tbsp oil
Half tsp poppy seeds

Method

Preheat the oven to 220C. Halve diagonally and cut the peels into even strips, place them in a large mixing bowl. Half and slice the onion finely and add them to the bowl, along with the nigella seeds, turmeric, whole red chillies and salt. Then pour in the oil and mix thoroughly to coat evenly.

Leave it to sit, while you line a baking sheet with foil. Then spoon the peels mix onto the tray spreading them out as evenly as possible. Roast for 10 minutes on one side, then stir through and roast for another 10. Sprinkle the poppy seeds over the peels for the last 15 seconds of cooking time.

Now tip the lot into a bowl and serve alongside your meal.

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Mallika Basu

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Khosha Bhaja

How to make Mallika Basu's crispy roasted vegetable peels

Ingredients

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