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:
Crunchy Alu Juliennes Fry 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 Crispy Potato Fries, firstly peel and finely cut potatoes into thin strips, keeping them immersed in water to prevent oxidizing.
- Then transfer the potato strips into a colander and rinse in cold water thoroughly to rid them of starch. Drain the water completely and keep the colander aside to allow the potatoes to drip any residual moisture.
- Heat oil for deep-frying in a kadai. Keep the flame on high.
- When the oil heats up, slowly drop a handful of potato strips into the hot oil. Don’t crowd the pan as the potato juliennes may clump up. Add small batches at a time.
- Keep stirring in-between. Once the potato fries turn a warm golden brown, remove them onto a paper towel to absorb the excess oil.
- Then season the crunchy potato sticks with salt.
- Serve Jhuri Aloo Bhaja Bengali style with steamed rice, bhaja moong dal and a wedge of lemon.
You can store the potato fries in an air-tight jar for upto a week.
Crunchy Potato Fries Bengali Recipe Details below:
Jhuri Aloo Bhaja Recipe
Ingredients
- Potatoes – 2
- Salt – to taste
- Oil for deep frying
Instructions
- 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.
- Jhuri Aloo Bhaja can be stored in an air-tight container once it cools down.
Notes
* Jhuri Aloo Bhaja can be stored in an air-tight container once it cools down.
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