Jhurjhure Aloo Bhaja
Golden, crispy shreds of potato fried to perfection with a delicate crunch that melts in your mouth. This Bengali classic pairs beautifully with dal and steamed rice, adding that irresistible textural contrast to a simple everyday meal.
For 4 servings
- prep · ~10 min
Shred the potatoes.
1.Peel the potatoes and finely shred them using a box grater or julienne peeler.2.Place the shredded potatoes in a bowl of cold water for 5 minutes to remove excess starch.3.Drain thoroughly and pat completely dry with paper towels — any moisture will prevent crisping.TIPIf the shreds are too thick they won't crisp up; aim for matchstick-thin strands. - fry · ~10 min
Start frying the potatoes.
1.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke lightly.2.Add the shredded potatoes and spread them evenly across the pan.3.Fry without disturbing for 2-3 minutes to let the bottom layer get crisp, then toss and stir-fry.TIPHigh heat is essential — medium heat steams the potatoes instead of frying them. - fry · ~7 min
Season and finish crisping.
1.Add turmeric powder, salt, sugar, and slit green chilies.2.Continue frying, tossing frequently, for another 5-7 minutes until the shreds are golden brown and crispy.3.Once the potatoes are crisp and separated, remove from heat.TIPThe potatoes will shrink and separate into delicate crunchy strands — don't over-crowd the pan. - garnish
Serve immediately.
Transfer to a serving bowl while still hot. Serve alongside steamed rice and dal.
TIPJhurjhure aloo bhaja loses its crunch as it sits; serve immediately for the best texture.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a box grater with large holes for thin, even shreds that fry uniformly.
- 2Soaking the shreds in cold water for 5 minutes removes starch and guarantees a crispier result.
- 3Pat the potatoes bone-dry with paper towels — any residual moisture will cause steaming.
- 4Mustard oil's high smoke point and pungent aroma are essential for authentic Bengali flavor.
- 5Let the bottom layer fry undisturbed for 2-3 minutes to develop a deep golden crust.
- 6Fry in a single, even layer; overcrowding traps steam and makes the potatoes soggy.
- 7Add salt only after the potatoes begin to crisp, so they stay crunchy.
Adapt it for your goals.
Oil-variation
Substitute mustard oil with coconut oil or ghee for a milder, subtly sweet flavor profile that still delivers crunch.
spicedSpiced
Add a pinch of roasted cumin powder or chaat masala along with the turmeric for an earthy, tangy twist.
veganVegan
This recipe is naturally vegan — simply use any plant-based oil and skip any optional ghee garnish.
low oilLow-oil
Use an air fryer at 180°C for 12-15 minutes, tossing halfway, to achieve crispiness with minimal oil.
herbedHerbed
Toss in a few fresh curry leaves during the last minute of frying for an aromatic South Indian-inspired variation.
Why this is on our healthy list.
Rich in Potassium
Potatoes are a natural source of potassium, which supports healthy blood pressure and muscle function.
Source of Vitamin C
Potatoes provide vitamin C, an antioxidant that aids immune health and collagen production.
Contains Curcumin
Turmeric adds curcumin, a compound with anti-inflammatory properties that may support joint and heart health.
Moderate in Calories
When fried with a restrained amount of oil, this dish offers a satisfying crunch without excessive calories.
Frequently asked questions
Likely causes: the shreds weren't dried thoroughly, the pan was overcrowded, or the oil wasn't hot enough (medium-high heat is essential).
-curry.webp)
.webp)