Crispy Aloo Bhaja: Authentic Bengali Potato Fry Recipe
1 hour
2906 reads
About Crispy Aloo Bhaja: Authentic Bengali Potato Fry Recipe
Experience the irresistible crunch of Aloo Bhaja, a beloved Bengali potato fry recipe. This simple yet flavorful dish features thinly sliced potatoes, shallow-fried to golden perfection and seasoned with a fragrant blend of spices. It's the perfect side dish for any meal, from rice and roti to dal and vegetables.Our recipe uses a unique spice blend of cumin, fennel, and peppercorns, roasted for maximum aroma before being coarsely ground. The addition of fried onions adds a delightful textural contrast and enhances the overall taste. Prepare to be amazed by the simplicity and authentic taste of this classic Bengali side.This Aloo Bhaja recipe is easy to follow, even for beginner cooks. Let's dive into the delicious world of Bengali cuisine!
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
For the Potatoes
- 2 Potatoes medium-sized, peeled and cut into 1/4-inch thick long strips
- 1 tsp Salt for soaking potatoes, plus more to taste
- 1/2 tsp Turmeric Powder
- 3 tbsp Oil for frying potatoes
For the Spice Blend
- 7 Peppercorns black
- 1/2 tsp Fennel Seeds
- 1 tsp Cumin Seeds
For the Fried Onions
- 1 Chili dried, for added heat (optional), red
- 1/2 medium Onion thinly sliced
- 1/4 tsp Corn Flour to help crisp the onions
- 3 tbsp Oil for frying onions
Instructions
Prepare the Potatoes
- Wash and peel the potatoes. Cut them into long, 1/4-inch thick strips. Soak the potato strips in salted water for 30 minutes.
Roast and Grind Spices
- Dry roast the peppercorns, fennel seeds, and cumin seeds in a pan over medium heat until fragrant. Let them cool completely, then coarsely grind them using a mortar and pestle or spice grinder.
Fry the Potatoes
- Drain the potato strips and gently squeeze out excess water. In a bowl, toss the potatoes with salt and turmeric powder.
- Heat oil in a wide pan. Add the dried red chili (if using) and fry briefly. Add the potato strips and cook, covered, until tender and slightly browned (about 10-15 minutes), stirring occasionally to prevent burning.
Prepare the Fried Onions
- While the potatoes are cooking, toss the sliced onions with cornflour. Heat oil in a separate pan. Add the onions and fry over medium-low heat until golden and crispy. Remove from the pan and place on paper towels to drain excess oil.
Combine and Serve
- Once the potatoes are cooked, add the coarsely ground spice mixture and the fried onions to the pan. Toss gently to combine. Turn off the heat. Serve the Aloo Bhaja hot with roti, rice, or your favorite accompaniments.
Recipe Notes
Expert Tips for the Perfect Aloo Bhaja
- For extra crispy potatoes, pat them dry thoroughly after soaking. Excess moisture will prevent crisping.
- Don't overcrowd the pan when frying the potatoes. Work in batches to ensure even cooking and browning.
- Adjust the amount of red chili according to your spice preference. You can omit it entirely for a milder flavor.
- For a smoky flavor, you can add a pinch of mustard seeds to the oil before frying the potatoes.
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Recipe Nutrition
Calories: 920kcalCarbohydrates: 53gProtein: 7gFat: 78gSaturated Fat: 6gPolyunsaturated Fat: 22gMonounsaturated Fat: 49gTrans Fat: 0.3gSodium: 2350mgPotassium: 1316mgFiber: 8gSugar: 6gVitamin A: 465IUVitamin C: 117mgCalcium: 79mgIron: 4mg
Rajeswari Annamalai
Articles: 100
4 Comments
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Such a scrumptious dish! Thank you.
What a great recipe! Thanks for sharing.
What a delicious idea! Thanks for sharing.
Such a lovely dish! Thanks for sharing.