Jhuri Aloo Bhaja Recipe, a Bengali style potato fry which can be served as tea time snacks or as a side for lunch. Aloo Bhaja is simple and easy dish to prepare. Thin grated potato strips are deep fried and they are very crunchy. I have added curry leaves for extra flavor. You can also add roasted peanuts or sprinkle dry herbs. Serve this fried potato strips with Bengali style dal rice or south Indian style sambar rice if you have plans for lunch. Another interesting way of serving this delicious aloo bhaja is try it in an south indian mixture style (my style :)). Mix with fried garlic cloves, peanuts, channa dal, etc.
I have used cold pressed groundnut oil for deep frying. But if you prefer refined or mustard oil, you can give a try. While frying potato strips, make sure to fry them in batches and not to rush, since potato strips may stick with each other and the result will not be crispy. Some of the deep fried snacks varieties shared in my blog, Kara Boondi, Diwali Mixture – South Indian Style, Fried Moong Dal, Kara Badusha, Aloo Bhujia & Masala Peanuts. If you try any of my recipes, do share your feedback.
- 2 big potatoes
- Salt to taste
- 15-20 curry leaves
- ½ tsp red chili powder or more if needed
- Oil for deep frying
- Wash and peel potatoes. Grate them into thin sticks. Wash under running tap water for 2-3 times. Now, soak grated potatoes in cold water for 10 mins. Drain the water completely. Spread them on a clean kitchen cloth to absorb water. Once the moisture is completely absorbed, transfer those strips to a plate.
- Heat oil for deep frying in a kadhai. Keep it at low-medium flame. Once oil is hot, drop few strips of potatoes in oil and fry till it turns crispy. Remove from the oil and proceed with the next batch of potato strips. Drain the excess oil from fried potato strips with the help of absorbent tissue paper. In the same oil, fry curry leaves.
- Mix curry leaves with fried potato strips. Sprinkle salt and chili powder. Mix everything well. Serve Jhure-jhure Aloo Bhaja with a cup of tea / coffee.