Aloo bhaja recipe with step-by-step pics. Aloo bhaja is a scrumptious cripsy fried potato recipe from Bengali delicacies. There are a variety of variations of creating aloo bhaja. I’m sharing the recipe which I make at dwelling on events.
About Aloo Bhaja
First issues first, right here’s what the dish would imply, when translated to English from Bengali:
Aloo – Your favourite, my favourite, everybody’s favourite potato
Bhaja – Merely means fried
About 5 minutes of preparation, then 10 minutes of cooking and you’ve got a easy Aloo Bhaja which may actually be thought-about as G.O.A.T – best of all occasions – aspect dish along with your on a regular basis dal-chawal or khichdi meals.
Subsequent time you might be planning a meal with a aspect of homely fried potato chips, do this Bengali model Aloo Bhaja as an alternative. I assure you; it’s the most straightforward recipe you’ll’ve ever come throughout and made. This fashion of crisp frying the potatoes is just scrumptious.
There’s one other very well-known variation to the potato bhaja, often called the Jhuri Aloo Bhaja. That is tremendous finely minimize potato juliennes, that are crisp fried. Generally with curry leaves and peanuts as effectively. ‘Jhuri’ mainly means the minimize of the vegetable.
This aloo bhaja recipe may be very easy and doesn’t use many elements. The frying is completed in mustard oil which supplies a slight pungent aroma and style to the potatoes. Aloo bhaja may be very straightforward to make and you’ll accompany it with a essential course of khichdi or dal-rice.
After I make Bhaja muger khichuri, then at occasions I additionally make aloo bhaja and Baingan bhaja as a aspect dish. Among the best mixtures for a khichdi is baingan bhaja. Attempt it and I’m positive you’ll prefer it.
Aside from serving alu bhaja with khichdi, you can even serve it with some comfortable rotis or phulkas together with dal or raita or recent curd.
Some related vegetable fries from completely different Indian cuisines which pair very effectively with moong dal-rice, khichdi, curd rice and rasam-rice are:
make Aloo Bhaja
1. Rinse after which peel one further massive potato or 3 medium potatoes (315 grams). Reduce in slices of 0.3 cm to 0.4 cm. Additionally warmth a tawa with 1 to 2 tablespoon oil in it.
2. Take the potato slices in a mixing bowl. Add ½ teaspoon purple chilli powder, ½ teaspoon turmeric powder and salt as required.
3. Stir and blend very effectively.
Making alu bhaja
4. Instantly place the potato slices within the scorching oil. Fry on medium low to medium flame. Add much less oil whereas frying in batches as potatoes take in extra oil.
5. When one aspect is evenly crisp, flip over and fry the second aspect.
6. Flip once more and a few occasions and fry until the potato slices are crisp and golden. This fashion fry in batches and add extra oil if required.
Total I used 2.5 tablespoons mustard oil for frying.
7. Take away every fried potato slice and place on kitchen paper towels for the additional oil to be absorbed.
8. Alternatively, you can even dredge the potato slices in some rice flour after which fry. This fashion the alu bhaja turns into extra crisp and fewer oil is absorbed. Generally I observe this technique additionally.
9. Serve aloo bhaja scorching or heat as a aspect dish with khichdi, dal-rice or rasam-rice. For extra tasty potato recipes you may examine this class of many Indian Potato Recipes.
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Aloo Bhaja
Aloo bhaja is a scrumptious cripsy fried potato recipe from Bengali delicacies.
Prep Time 5 minutes
Cook dinner Time 10 minutes
Complete Time 15 minutes
Stop your display from going darkish whereas making the recipe
Rinse after which peel one further massive potato or 3 medium potatoes (315 grams). Reduce in slices of 0.3 cm to 0.4 cm. Additionally warmth a tawa or frying pan with 1 to 2 tablespoon oil in it.
Take the potato slices in a mixing bowl. Add ½ teaspoon purple chilli powder, ½ teaspoon turmeric powder and salt as required.
Combine very effectively.
Instantly place the potato slices within the scorching oil. Fry on medium low to medium flame. Add much less oil as potatoes take in extra oil.
When one aspect is evenly crisp, flip over and fry the second aspect.
Flip once more and a few occasions and fry until the potato slices are crisp and golden. This fashion fry in batches and add extra oil if required. Total I used 2.5 tablespoons mustard oil for frying.
Take away every fried slice and place on kitchen paper towels for the additional oil to be absorbed.
Alternatively, you can even dredge the potato slices in some rice flour after which fry. This fashion the alu bhaja turns into extra crisp and fewer oil is absorbed. Generally I observe this technique additionally.
Serve aloo bhaja scorching or heat as a aspect dish with khichdi, dal-rice, curd rice or rasam-rice.
Vitamin Information
Aloo Bhaja
Quantity Per Serving
Energy 172 Energy from Fats 81
% Each day Worth*
Fats 9g14%
Saturated Fats 1g6%
Sodium 791mg34%
Potassium 433mg12%
Carbohydrates 19g6%
Fiber 2g8%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 12mg15%
Calcium 31mg3%
Iron 3.5mg19%
* % Each day Values are based mostly on a 2000 calorie eating regimen.
This Aloo Bhaja publish from the archives first revealed in December 2017 has been republished and up to date on January 2022.
