Jhuri Aloo Bhaja Recipe
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.
Servings: 4
Calories: 230kcal
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.
* Jhuri Aloo Bhaja can be stored in an air-tight container once it cools down.