Aloo Bhaja (Potato Fry)
Aloo Bhaja, also known as Potato Fry, is a popular Bengali dish. It is made by thinly slicing potatoes and shallow-frying them with a blend of spices until they become crispy and golden brown.
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.
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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.
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
%
Sugar
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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