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Finely shredded potatoes fried to a perfect golden crisp in mustard oil. This classic Bengali side dish, known for its addictive crunch, is the perfect companion to a simple meal of dal and rice.
For 4 servings
Prepare the Potatoes (15 mins)
Fry the First Batch (8-10 mins)
Finely shredded potatoes fried to a perfect golden crisp in mustard oil. This classic Bengali side dish, known for its addictive crunch, is the perfect companion to a simple meal of dal and rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 173.92 calories per serving with 3.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Fry the Second Batch and Finish (8-10 mins)
Serve (1 min)
Fry a handful of raw peanuts in the oil before frying the potatoes. Remove them and add them back to the finished dish for extra crunch.
Add 1/2 teaspoon of kalonji (nigella seeds) to the hot oil along with the potatoes for a distinct, savory flavor.
Toss the finished Aloo Bhaja with a pinch of red chili powder along with the salt for an extra kick of heat.
Potatoes are rich in carbohydrates, which are the body's primary source of energy, making this dish a good accompaniment to a main meal to fuel your activities.
Turmeric, a key ingredient, contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Potatoes are a good source of potassium, an essential mineral and electrolyte that is vital for heart, nerve, and muscle function, as well as maintaining fluid balance.
One serving of Jhurjhure Aloo Bhaja contains approximately 210-240 calories, primarily from the potatoes (carbohydrates) and the absorbed oil (fats).
Jhurjhure Aloo Bhaja is a tasty side dish but is high in calories and fat due to being shallow-fried. It should be enjoyed in moderation as part of a balanced meal. It is gluten-free and vegan.
Sogginess is usually caused by three things: not rinsing enough starch off the potatoes, not drying them completely before frying, or overcrowding the pan. Ensure the potato shreds are bone-dry and fry in small batches.
Yes, you can make a healthier version in an air fryer. Toss the dried potato shreds with 1-2 tablespoons of oil, turmeric, and salt. Air fry at 190°C (375°F) for 12-15 minutes, shaking the basket halfway through, until golden and crisp. The texture will be slightly different from the fried version but still delicious.
High-starch potatoes like Russet, Idaho, or Jyoti are best as they fry up fluffier and crispier. Avoid waxy potatoes, which can become dense and less crispy.
This dish is best eaten fresh as it loses its crispiness quickly. If you must store it, keep it in an airtight container at room temperature for a day. You can try to briefly re-crisp it in a hot pan or an air fryer before serving.
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