‘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 that๐.
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 ๐๐๐
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 ๐๐๐
Hope you like our recipes ๐
Like we always say your comments always encourages us ๐
You can also try this with this jhuri aloo bhaja ๐๐๐
[…] Jhuri aloo bhaja/thinly cut crispy fried potatoes […]
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