Aloo Bhaja, also known as Potato Fry, is a delicious and crispy Bengali dish.
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 dish.
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 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 can be served with rice and roti.
- Aloo Bhaja alternatives could be any type of bhaja where the potato is replaced with sweet potato, raw banana, gobi or cauliflower, karela or bitter gourd.
The 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.
(Pro tip: You can adjust the amount of oil according to your preferences.)
2. As soon as the oil is hot, add the cumin seeds. Sauté them.
3. Add the green chilis.
(Pro tip: Be careful while adding the green chilis, as they may crackle in the oil.)
4. Add the potatoes and stir for a few minutes. Then, add 1 tbsp of salt and ½ tbsp of turmeric.
5. Stir well to combine.
6. Cover the lid and let it cook on low flame for 5 minutes, allowing the potatoes to soften slightly.
7. Uncover the lid and check; the potatoes should now by softened. Increase the flame to medium.
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.
9. Aloo Bhaja is ready and transfer to a plate. Serve it with steamed rice, roti or paratha.
Recipe Card:
Aloo Bhaja (Potato Fry)
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
- Add 3 tbsp of oil to the wok.(Pro tip: You can adjust the amount of oil according to your preferences.)
- As soon as the oil is hot, add the cumin seeds. Sauté them.
- Add the green chilis.(Pro tip: Be careful while adding the green chilis, as they may crackle in the oil.)
- Add the potatoes and stir for a few minutes. Then, add 1 tbsp of salt and ½ tbsp of turmeric.
- Stir well to combine.
- Cover the lid and let it cook on low flame for 5 minutes, allowing the potatoes to soften slightly.
- Uncover the lid and check; the potatoes should now by softened. Increase the flame to medium.
- 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 is ready and transfer to a plate. Serve it with steamed rice, roti or paratha.
Video
Notes
- You will need thin uniform slices of potatoes, preferably within 1/8 to 1/4 inch, for perfect frying and achieving the desired crispiness. Soak them immediately in cold water. This will help retain their color and also to remove the starch. Starchy slices will stick together when fried.
- Use a strainer to remove the slices from water after some time. Use a clean kitchen towel to pat them dry. Now, coat the potato slices evenly with the spice mix made at home.
- To shallow fry the potato, use just the right amount of oil. This will not only allow even cooking without absorbing too much oil but will also help achieve the right kind of crispiness.
- Transfer the fried potato when done on an absorbent paper to remove the excess oil. This will help retain the crispiness longer. I don't cover it since the steam will overcook them and make the dish greasy.
