Jhuri Aloo Bhaja is an integral part of Bengali traditional food. Bengali Alu Jhuri Bhaja – deep-fried, crunchy potato fries with a sprinkling of salt is just irresistible.
Potatoes, the king of comfort foods, are available all year round. These high-fiber spuds contain a host of health-promoting chemicals and are rich in Vitamin B6.
Crispy, salted and crunchy homestyle potato sticks will definitely not last long! This is a basic potato fries recipe that you can tweak to suit your taste. You’ll just fall in love with these wafer-thin, pale yellow, salty and crunchy fries!
Bengali Jhuri Aloo Bhaja Recipe:
Jhuri Jhuri Aloo Bhaja is an easy and quick potato crisps recipe. Razor thin potato sticks, fried real crisp and seasoned with salt is simply delish and taste great with ketchup or sour cream.
How to make Crispy Jhuri Aloo Bhaja:
To make Aloo Jhuri Bhaja, peel and finely cut potatoes into thin strips.
Heat oil for deep-frying in a pan. Toss in the potato juiennes and deep-fry to a warm golden brown.
Remove alu jhuri bhaja with a slotted spoon and drain on tissue paper.
Serve Jhuri Aloo Bhaja along with rice and masoor red lentil dal.
Crunchy Potato Fries Recipe details below:
- Potatoes – 2 large
- Salt – to taste
- Oil for deep frying
Wash and peel the potatoes.
Cut potatoes finely into matchstick-thin strips.
Place the thinly grated potatoes in a sieve; wash thoroughly in cold water. Drain.
Heat oil in a kadai/wok.
Drop potato juliennes into hot oil in small batches. Don’t add a lot in one go because they tend to go limp and stick together. Moreover, the temperature of cooking oil will go down.
Stir intermittently. Deep fry till crisp and slightly brown (don’t over brown them)
Remove with a slotted spoon and place on paper towel to remove excess oil.
Sprinkle salt all over the crispy-fried potato sticks.
Serve Jhuri Aloo Bhaja Bengali style with hot rice and dal.
* You can also add curry leaves and peanuts to the potato sticks mixture.
* Jhuri Aloo Bhaja can be stored in an air-tight container once it cools down.