Potato is a very versatile vegetable which can be cooked easily and goes well in type of cuisine. Potato Bhaja or Aloo Bhaja is an authentic Bengali recipe where thin potato slices are either deep fried or shallow fried using turmeric and/or mild spices. This recipe is flavored with mild spiciness of fennel seeds, cumin seeds and peppercorns. To further enhance the flavor, itâ€™s garnished with fried onion.
Yield / Serves
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250 grams long potato slices (2 medium sized potatoes)
Â¼ teaspoon salt + water as required for soaking the potato slices
Â¾ teaspoon salt (or as required)
Â¼ teaspoon +1/8 teaspoon turmeric powder
2 Â½ tablespoon oil (for frying potato)
1 red chilli, dried
30 gram thin onion slices
Â¼ teaspoon corn flour
3 tablespoon oil (for frying onion)
Masala to be roasted and coarsely powdered:
1 teaspoon cumin seeds
Â½ teaspoon fennel seeds
7 black pepper corns
Wash the potato and remove the peel. Cut into long strips and soak in salt water for 30 minutes.
Meanwhile dry roast the spices in the following order (Pepper corns, Fennel seeds, Cumin seeds). Allow it to cool down and powder it coarsely.
After 30 minutes, remove the potato slices from water and lightly squeeze out extra water.
Place the potato slices in a bowl and mix salt and turmeric.
In a wide non stick pan, heat oil and roast the red chilli.
Add the potato slices and cook until the slices are completely cooked and turn slightly brown for crispiness. Note: Close the pan and cook the potatoes. It took approximately 10 minutes. This timing varies from one potato to another.
While the potato slices are getting fried, mix onion slices with corn flour. Fry them in oil (simmer flame) and place on a tissue paper to absorb extra oil.
Once the potato slices are cooked crisp and soft inside, toss the coarsely ground spices and fried onion slices. Turn off the flame and transfer to a serving bowl.
Serve hot with rotis / chapathis or rice.
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