Jhuri aloo bhaja/crispy crunchy potato fries|| Goes great with steamed rice (Sada Bhaat) and daal (lentil soup)|| Very common it in occasions and festivals

‘Jhuri aloo bhaja’ or crispy crunchy potato fries is a very popular item in Bengali Cuisine. It’s a must in any festival or in get together or picnic or any bengali themed occasions.

We ‘The Bengalis’ start out bengali thali with steamed rice (Sada Bhaat),with a side of lentil soup (daal, preferably ghono mooger daal),some of these jhuri aloo bhaja and a lemon wedge…..believe how tempting the remaining dishes are,you can easily clean up a plate of rice with this item only…..at least I can easily do that๐Ÿ˜‹.

The only effort is the cutting, we’ve shown 2 methods but the 3rd method is use a grater,but I personally don’t suggest that because if you don’t have a very good quality grater then there’s a chance,you will end up into a lumps of grated potatoes hard to separate.

So,let’s not waste any time and get ready to make jhuri aloo bhaja/crispy crunchy potato fries…in my style ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

Type- Starter,side dish

Preparation time- 15-20 minutes

Cooking time- 3-5 minutes each batch

Ingredients:

  • 2-3 large potato,sliced or peeled and then chopped into very fine julienne cut
  • 1 sprig of curry leaves
  • 1/4 th cup peanuts
  • Spice mix (1 tsp black salt,1/2 tsp salt,1/4th tsp red chilli powder)
  • Oil for deep frying

Procedure:

  • Take 2-3 large potatoes wash and peel them
  • Now for cutting there are 2 ways
  • METHOD 1 – Peel the potatoes with a peeler,you can see that they are paper thin,now stack them up and give them a fine julienne cut and then immediately immerse them into water
  • METHOD 2 – Cut the potatoes in halves,then thinly slice them, and the stack them up and cut into fine julienne cut and immerse in water
  • Now keep them immeresed in water for 30 minutes and then drain the water
  • Spread them and allow them to air dry
  • In between deep fry the peanuts and keep aside
  • Deep fry the sprig of curry leaves and keep them aside
  • Now fry the julienne cut potatoes in small batches so that they can crisp up and don’t cloud up
  • Fry them golden brown and put in a colander or on a kitchen towel
  • Take the spice mix and sprinkle on the potatoes and toss
  • Add the fried peanuts and curry leaves and toss
  • You can store it for long by keeping it in an air tight jar after cooling

We’ve added a step by step video of the recipe ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

Hope you like our recipes ๐Ÿ˜Š

Like we always say your comments always encourages us ๐Ÿ˜Š

You can also try this with this jhuri aloo bhaja ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

Microwave Steamed Rice

Khatti meethi daal (sweet ‘n’ sour lentil soup)

Daal fry (tempered lentil soup with a twist of spice)

Published by

sreeparnacuisine

I'm foodie and want help all the foodies who finds their happiness in food

One thought on “Jhuri aloo bhaja/crispy crunchy potato fries|| Goes great with steamed rice (Sada Bhaat) and daal (lentil soup)|| Very common it in occasions and festivals

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