Aloo Bhaja Recipe | Potato Fry

5 from 1 vote
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Aloo Bhaja, also known as Potato Fry, is a delicious and crispy Bengali dish that celebrates the simple yet delightful flavors of potatoes.

This classic recipe hails from the Indian state of West Bengal and has become a beloved part of Bengali cuisine.

The name “Aloo Bhaja” can be broken down into two parts: “Aloo,” which means potato, and “Bhaja,” which translates to fry or shallow-fry.

The dish involves thinly sliced potatoes shallow fried with a blend of spices to perfection, resulting in a slightly crispy and flavorful treat.

Aloo Bhaja

Key Takeaways:

  • Aloo Bhaja is a delicious and crispy Bengali dish made with thinly sliced potatoes shallow-fried with a blend of spices.
  • It is loved for its simple yet delightful flavors and has become a beloved part of Bengali cuisine.
  • To make the best Aloo Bhaja, choose firm and waxy potatoes, slice them thinly and uniformly, and soak them in water before frying.
  • Aloo Bhaja is versatile and can be served as a side dish or as a crunchy topping for rice and dal, making it a popular choice in Indian meals.

The Ingredients

Aloo Bhaja Ingredients

  • Aloo or potato: 300 gm (cut longitudinally and cleaned)
  • Salt: 1 tbsp
  • Turmeric: ½ tbsp
  • Cumin seeds: ½ tbsp
  • Green chilis: 6 pieces (longitudinally half slit)
  • Mustard oil: 3 tbsp

How to Make Aloo Bhaja (Step by Step Images)?

1. Add 3 tbsp of oil to the wok.

(Expert tip: You can adjust the amount of oil according to your preferences.)

Adding oil to the wok

2. As soon as the oil is hot, add the cumin seeds. Sauté them.

Adding cumin seeds and sautéing

3. Add the green chilis.

(Expert tip: Be careful while adding the green chilis, as they may crackle in the oil.)

Adding the green chilis

4. Add the potatoes and stir for a few minutes. Then, add 1 tbsp of salt and ½ tbsp of turmeric.

Adding the potatoes, salt and turmeric

5. Stir well to combine.

Stirring potatoes

6. Cover the lid and let it cook on low flame for 5 minutes, allowing the potatoes to soften slightly.

Covering lid

7. Uncover the lid and check; the potatoes should now by softened. Increase the flame to medium.

Uncover the lid and checking the potatoes

8. Stir-fry the potatoes for a few more minutes until they are almost done. The outer crust will be crispy, while the inner part will be soft. Turn off the flame.

Aloo Bhaja almost ready

9. Aloo Bhaja is ready and transfer to a plate.

Aloo Bhaja is being transferred to a plate

Pro Tips for Making Best Aloo Bhaja

To achieve the best Aloo Bhaja, here are some pro tips that will help you elevate the flavors and ensure a perfect outcome:

Choose the right potatoes: Opt for firm and waxy potatoes like Yukon Gold or red potatoes for Aloo Bhaja. Avoid using starchy potatoes like Russets, as they tend to become too soft and crumble during frying.

Slice the potatoes thinly and uniformly: The key to achieving crispy Aloo Bhaja lies in slicing the potatoes into thin and even pieces. Aim for slices that are about 1/8 to 1/4 inch thick.

Soak the potato slices: To remove excess starch and prevent them from sticking together, soak the sliced potatoes in cold water for 10-15 minutes before frying. Pat them dry with a kitchen towel before coating with spices.

Prepare a well-seasoned spice mix (optional): A simple blend of turmeric powder, red chili powder, cumin powder, coriander powder, and salt works wonderfully for Aloo Bhaja. Adjust the spice level according to your preference.

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Use a shallow-frying method: Shallow-frying the potato slices in a pan with a moderate amount of oil will give you the best results. This method allows the slices to cook evenly and become crispy without absorbing excessive oil.

Drain on paper towels: Once the potato slices are fried to a golden brown, place them on a plate lined with paper towels to absorb any excess oil. This helps keep them crispy and prevents them from becoming greasy.

Serve immediately: Aloo Bhaja is best enjoyed fresh and hot. Serve it immediately with a side of steamed rice, dal, or as an accompaniment to your main course for a delightful culinary experience.

By following these pro tips, you’ll be able to make the best Aloo Bhaja that’s crispy, flavorful, and sure to be a hit with your family and guests.

What to Serve with Aloo Bhaja?

Aloo Bhaja is a versatile dish that pairs well with a variety of accompaniments. Here are some traditional and popular options to serve with Aloo Bhaja:

Steamed Rice: Aloo Bhaja goes wonderfully well with steamed white rice. The crispy and flavorful potato slices complement the softness of the rice, creating a satisfying meal.

Dal (Lentil Soup): Serve Aloo Bhaja with a bowl of comforting dal. The combination of crispy potatoes and the hearty lentil soup is a delightful and classic Bengali meal.

Roti or Paratha: In addition to rice, you can serve Aloo Bhaja with Indian flatbreads like roti or paratha. The combination makes for a delicious and filling meal.

Khichdi: Aloo Bhaja can be paired with khichdi, a one-pot dish made with rice and lentils. The crispy potatoes add a lovely texture to the soft and flavorful khichdi.

Vegetable Pulao: Aloo Bhaja can also be served with vegetable pulao or biryani for a more elaborate and flavorful meal.

Bengali Thali: Include Aloo Bhaja as part of a traditional Bengali thali, which typically consists of rice, dal, vegetables, fish or meat curry, and a variety of side dishes and sweets.

Feel free to mix and match these accompaniments based on your preferences and create a delicious and satisfying meal with Aloo Bhaja as the star side dish.

How Does Aloo Bhaja Taste?

Aloo Bhaja is a delicious and flavorful dish that offers a delightful taste experience. The taste of Aloo Bhaja can be described as follows:

Crispy and Crunchy: The potatoes are thinly sliced and shallow-fried until they become crispy and golden brown on the outside. This crispy texture is one of the highlights of Aloo Bhaja.

Spicy and Flavorful: The potatoes are coated with spices like turmeric, red chili powder, and salt, which infuse them with a vibrant and aromatic flavor. The spices add a mild spiciness to the dish, making it savory and delightful.

Slightly Salty: The salt used in the seasoning enhances the natural taste of the potatoes and balances the spices, creating a well-rounded flavor profile.

Earthy and Comforting: Potatoes have a comforting and familiar taste that, when combined with the spices, creates a delicious and hearty dish. The earthy flavor of the potatoes makes Aloo Bhaja a satisfying and homely treat.

Aloo Bhaja is a popular Bengali dish that is loved for its simplicity and the ability to elevate the humble potato to a delectable and flavorful side dish.

It’s a dish that can be enjoyed by itself as a snack or paired with other dishes to create a wholesome and satisfying meal.

Whether you’re a potato lover or simply looking for a tasty and crispy side dish, Aloo Bhaja is sure to please your taste buds.

Aloo Bhaja Alternatives

If you enjoy the flavors and concept of Aloo Bhaja but want to explore some alternatives with different ingredients, there are several options you can try. Here are some delicious alternatives to consider:

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Sweet Potato Bhaja: Replace regular potatoes with sweet potatoes for a healthier and slightly sweeter version of the dish. Sweet Potato Bhaja can be seasoned with similar spices like turmeric, red chili powder, and salt before shallow-frying them to crispy perfection.

Raw Banana Bhaja: Instead of potatoes, use raw bananas (green plantains) to create Raw Banana Bhaja. Thinly slice the raw bananas, coat them with spices, and shallow-fry until golden and crispy. Raw Banana Bhaja is a popular side dish in many Indian households.

Arbi Bhaja (Colocasia Fry): Arbi, also known as colocasia or taro root, can be thinly sliced and seasoned with spices before shallow-frying to make Arbi Bhaja. The crispy and flavorful slices make for a unique and delicious alternative to Aloo Bhaja.

Gobi Bhaja (Cauliflower Fry): For a vegetarian delight, Gobi Bhaja is an excellent option. Cut cauliflower into small florets, marinate with spices, and shallow-fry until crispy and golden brown. Gobi Bhaja is a tasty and crunchy side dish.

Karela Bhaja (Bitter Gourd Fry): If you enjoy unique flavors and textures, try making Karela Bhaja. Thinly sliced bitter gourd is marinated with spices and then shallow-fried until crispy. The bitterness of the gourd is balanced by the spices, resulting in a tasty dish.

Egg Bhaja (Egg Fry): If you prefer a non-vegetarian option, you can try Egg Bhaja. Boiled eggs are coated with a spice mix and shallow-fried until they turn golden and slightly crispy on the outside.

Paneer Bhaja (Fried Cottage Cheese): For a protein-rich alternative to Aloo Bhaja, Paneer Bhaja is an excellent choice. Cut paneer (cottage cheese) into thin slices or cubes, marinate with spices, and shallow-fry until golden and crisp.

Lau Bhaja (Bottle Gourd Fry): Thinly sliced bottle gourd can be seasoned and fried to create Lau Bhaja. This light and healthy alternative go well with a simple dal-rice meal.

Bhindi Bhaja (Okra Fry): Bhindi (okra) is another vegetable that can be fried to perfection. Cut the okra into thin strips, coat them with spices, and shallow-fry until crispy. Bhindi Bhaja pairs well with rice or flatbreads.

These alternatives offer a variety of flavors and textures while keeping the essence of shallow-frying intact.

Depending on your preferences and the availability of ingredients, you can experiment with these alternatives to create a delightful meal.

Recipe Card:

Aloo Bhaja Featured Image

Aloo Bhaja (Potato Fry)

By Mita Mondal
Aloo Bhaja, also known as Potato Fry, is a popular Bengali dish originating from the Indian state of West Bengal. It is made by thinly slicing potatoes and shallow-frying them with a blend of spices until they become crispy and golden brown.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3
Calories 209 kcal

Ingredients
  

  • 300 grams Potato (cut longitudinally and cleaned)
  • ½ tbsp Turmeric powder
  • ½ tbsp Cumin seed
  • 6 pieces Green chili (longitudinally half slit)
  • 3 tbsp Mustard oil
  • Salt to taste

Instructions
 

  • Heat a wok and add 3 tbsp of oil. (Pro tip: Adjust the oil quantity according to your preference for healthier or crispier results.)
  • Once the oil is hot, add the cumin seeds and sauté them until they release their aroma.
  • Carefully add the green chilis to the hot oil, being mindful of potential crackling.
  • Add the sliced potatoes to the wok and stir-fry them for a few minutes.
  • Sprinkle 1 tbsp of salt and ½ tbsp of turmeric over the potatoes, and mix well to evenly coat them.
  • Cover the wok with a lid and let the potatoes cook on low flame for 5 minutes, allowing them to soften slightly.
  • Remove the lid and check the potatoes for tenderness. Once they are soft, increase the flame to medium.
  • Continue stir-frying the potatoes for a few more minutes until they are almost done. The outer crust should be crispy, while the inside remains tender.
  • Turn off the flame, and transfer the perfectly cooked Aloo Bhaja to a plate.

Video

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Notes

Potato Selection: Choose firm and waxy potatoes like Yukon Gold or red potatoes for Aloo Bhaja. Avoid using starchy potatoes like Russets, as they tend to become too soft and crumble during frying.
Slicing Potatoes: The key to achieving crispy Aloo Bhaja lies in slicing the potatoes into thin and even pieces. Aim for slices that are about 1/8 to 1/4 inch thick for optimal results.
Soak the Potato Slices: To remove excess starch and prevent the slices from sticking together, soak the sliced potatoes in cold water for 10-15 minutes before frying. Pat them dry with a kitchen towel before coating with spices.
Spice Mix: While the basic spices include turmeric powder, red chili powder, cumin seeds, and salt, feel free to customize the spice mix according to your preference. You can add garam masala, coriander powder, or dry mango powder (amchur) for extra flavor.
Shallow-Frying Method: Use a shallow-frying method with a moderate amount of oil to get crispy Aloo Bhaja. This ensures even cooking without absorbing excessive oil.
Oil Choice: Traditionally, mustard oil is used for Aloo Bhaja as it imparts a unique flavor. However, if you prefer, you can use sunflower oil or any other high smoke point neutral-tasting oil.
Frying in Batches: Be sure not to overcrowd the pan while frying the potato slices. Working in batches allows each slice to cook evenly and become crispy.
Drain Excess Oil: After frying, place the Aloo Bhaja on a plate lined with paper towels to remove any excess oil. This keeps them crispy and prevents them from becoming greasy.
Serving: Aloo Bhaja is best enjoyed fresh and hot. Serve it immediately as a side dish with rice, dal, or as a snack with your favorite dip or chutney.
Storage: Leftover Aloo Bhaja may lose their crispiness when stored. It's best to consume them on the same day they are made for the best taste and texture.

Nutrition Info (Estimation Only)

Nutrition Facts
Aloo Bhaja (Potato Fry)
Amount per Serving
Calories
 
209
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Sodium
 
1178
mg
51
%
Potassium
 
469
mg
13
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
15
IU
0
%
Vitamin C
 
20
mg
24
%
Calcium
 
24
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Aloo bhaja is a perfect balance of crispiness on the outside and tenderness on the inside.

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By following the expert tips and cooking instructions, you can easily achieve a flavorful and satisfying result.

Enjoy this delicious treat served on a plate with roti or steamed rice accompanies with dal and a slice of lemon.

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