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 that😋.

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 👇👇👇

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