Jhuri Aloo Bhajais 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.
Jhuri Aloo Bhaja
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!
Health Benefits Of Potatoes:
Potatoes are rich in complex carbs, fiber, and essential nutrients like vitamin C and potassium. They provide long-lasting energy, support digestion, and help regulate blood sugar, making them a nutritious addition to a balanced diet.
What is Jhuri Aloo Bhaja?
Jhuri Aloo Bhaja is a popular Bengali side dish consisting of thinly sliced potatoes that are deep-fried until crispy and golden brown. The name “Jhuri” means fine threads, referring to the delicate, hair-like potato strands that give this dish its unique texture. This potato recipe is often served as an accompaniment to rice and dal, adding a delightful crunch to the meal.
Bengali Jhuri Aloo Bhaja Recipe:
Craving a crispy, golden-brown potato snack that’s bursting with flavor? Look no further than Jhuri Aloo Bhaja, a beloved Bengali potato recipe that’s sure to tantalize your taste buds. This traditional dish, also known as Bengali Crunchy Golden Brown Potato Fries, is a staple in Bengali cuisine and a favorite among food enthusiasts worldwide.
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.
Crunchy Potato Fries
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.
Potato Sticks
You can store the potato fries in an air-tight jar for upto a week.
Jhuri Aloo Bhaja Serving Suggestions
Jhuri Aloo Bhaja pairs wonderfully with various Bengali dishes. Here are some serving ideas:
As a side dish with steamed rice and dal
Alongside Bengali fish curry or meat dishes
As a crispy topping for salads or chaat
As a snack with evening tea or coffee
Jhuri Alu Bhaja Variations
Spicy Jhuri Aloo: Add extra red chili powder or finely chopped green chilies for a spicier kick.
Garlic Jhuri Aloo: Mix in some finely minced garlic with the seasoning for an extra flavor boost.
Herb-infused Jhuri Aloo: Sprinkle some dried herbs like oregano or thyme over the fried potato strips for a unique twist.
Cheesy Jhuri Aloo: Sprinkle some grated Parmesan cheese over the hot potato strips immediately after frying.
Tips for Perfect Jhuri Aloo Bhaja
Slice uniformly: Ensure that all potato strips are cut to a similar thickness for even cooking.
Maintain oil temperature: Keep the oil at a consistent temperature throughout the frying process. If the oil is too hot, the potatoes will burn; if it’s not hot enough, they’ll become greasy.
Don’t overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
Drain well: Allow excess oil to drain thoroughly to keep the fries crispy.
Serve immediately: Jhuri Aloo Bhaja is best enjoyed fresh and hot for maximum crispiness.
Jhuri Aloo Bhaja - finely sliced potato sticks deep-fried to a golden brown. This easy Potato Sticks Recipe Bengali style goes well with Rice and Dal. Deep fried potato crisps make great munchies!Jhuri Aloo Bhaja is more than just a potato recipe; it's a crispy, golden-brown delight that brings a touch of Bengali cuisine to your table. With its irresistible crunch and savory flavor, this dish is sure to become a favorite in your household. Whether you're serving it as a side dish or enjoying it as a snack, Jhuri Aloo Bhaja is a testament to the simple yet delicious nature of Bengali cooking.
Course Side Dish, Snacks
Cuisine Bengali
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 230kcal
Author Shil
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
* 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.
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