Name: Aloo Bhaja/Potato Fry
Prep time: 600 min
Cook time: 900 min
Total time: 1500 min
Ingredients: 3 Potato (large sized, very thin slices finely chopped); 1 Onion (large sized, size finely chopped); 2 tbsp Mustard Oil; 1 Chilli (green); 1 Chillies (red); 1 tsp Cumin Seed (jeera); 1/2 tsp Turmeric Powder (haldi)

Aloo Bhaja/Potato Fry

1 day 1 hour

1093 reads

4.41 from 5 votes

Indian

About Aloo Bhaja/Potato Fry

Aloo Bhaja is a beloved traditional dish from Odisha, cherished by Odiya families for its simplicity and irresistible flavor. This quick and easy potato fry brings together tender potatoes, sliced onions, and a bold blend of mustard oil, green chillies, and red chillies, creating a dish that's both comforting and full of character.

Perfect as a side for breakfast, lunch, or dinner, Aloo Bhaja pairs especially well with Pakhala, roti, or steamed rice. Its crispy texture and spicy aroma make it a favorite on every Odiya table, promising a taste of home with every bite!

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Recipe Time & More

Prep10

Cook15

Total1 1

Calories192 kcal

Serves

Served AsBreakfast Dinner Lunch

Recipe TasteSpicy

Ingredients

▢ 3 Potato large sized, very thin slices finely chopped
▢ 1 Onion large sized, size finely chopped
▢ 2 tbsp Mustard Oil
▢ 1 Chilli green
▢ 1 Chillies red
▢ 1 tsp Cumin Seed jeera
▢ 1/2 tsp Turmeric Powder haldi

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Instructions

Niw add chopped onions and saute till it's translucent,then add salt to it.
Now add cleaned, peeled and chopped potato thin stripes to it and mix it. Close the lid and cook it in simmer for 5 minutes.
Open the lid and cook it in medium heat till potatoes are cooked and crispy,keep stirring in intervals . Off the gas stove and serve hot with Pakhala,roti, steamed rice or kichidi!!

Recipe Notes

Additional Tips

For extra crispy Aloo Bhaja, soak the sliced potatoes in cold water for 10-15 minutes to remove excess starch, then pat them completely dry before frying.
If you prefer a smokier flavor, briefly temper the mustard oil with a pinch of asafoetida (hing) before adding the potatoes and other spices.
For a variation, add a handful of fresh curry leaves along with the cumin seeds while tempering; this imparts a fragrant, South Indian twist to the dish.
Leftover Aloo Bhaja can be stuffed into parathas or rolled into wraps with a dollop of yogurt and fresh coriander for a quick, flavorful snack.