How to cook perfect Jhuri Aloo Bhaja?
Types of Aloo Bhaja!
The perfect recipe for Jhuri Aloo Bhaja!
Here’s how I cook Bengali Jhuri Aloo Bhaja at Debjanir Rannagar
- Potato: 5
- Curry Leaves: 2 medium-sized stems with leaves
- Peanuts: 75g
- Dry Red Chili: 4-5 (or 6-7 if using small chilies)
- Oil: 300ml (or more for deep frying)
- Red Chili Powder: ½ Tsp.
- Rock Salt: ½ Tsp.
- Chat Masala: ¼ Tsp.
- Salt: ½ Tsp.
- Wash potatoes thoroughly. Do not remove the skin of potatoes while shredding those.
- Using the shredder, shred Potatoes one by one.
- If using a shredder like I am using, use the bigger holes to shred potatoes.
- In case using a cheese grater, you will not have an option for choosing though. You can use a food processor as well.
- Last but not the least, if you do not have any of these, you can manually chop the potatoes.
- Once you have shredded one potato, immediately transfer the potato to a bowl full of water.
- This step is a must.
- If you left potatoes as it is, they will turn red.
- Soaking potatoes in water helps in washing the excess starch coming from the potato.
- Following the same process shred rest of the potatoes.
- Keep soaking the potatoes in water.
- Now take a perforated bowl and strain the potatoes and discard the water.
- Wash the potatoes under running water for 1 minute or till the water is clean.
- After that take clean water in a bowl and soak the potatoes.
- It is very important to wash off the starch completely from the potatoes else you will get soggy fried potatoes, which are anything but Jhuri Aloo Bhaja!
- Now heat sufficient Oil (Refined Oil preferably) in a Pan till smoke comes from the oil.
- Take 2 strings of Curry leaves (wash before using) and deep fry those with the stem on.
- Instead of the strings, you can use separated leaves as well.
- Strain the fried Curry Leaves from the pan and place over a kitchen towel.
- Now fry Peanuts in the same oil.
- It will take around 1 minute to fry the Peanuts.
- Strain fried Peanuts from the pan and place over a kitchen towel.
- Now take 4-5 Dried Red Chillies and fry those for 30 Seconds.
- Do not over fry Chillies.
- Strain from the pan and place over the kitchen towel.
- Now start frying the Potatoes.
- You will have to fry potatoes in small batches.
- It will take around 2 minutes to fry the first batch.
- The potatoes will change color and texture once fried.
- Once done, strain fried potatoes from the pan.
- It is advisable to strain all the potatoes in one go.
- You can transfer Jhuri Aloo Bhaja over a kitchen towel however, I prefer to use a Jhuri (Bamboo Container) as it will naturally extract excess oil from the fried potatoes.
- Now fry the remaining potatoes in small batches.
- Please note, it will take extra time to fry the potatoes from the 2nd batch.
- Do not add salt while frying, as it will make the fried potatoes soggy.
- Take Salt, Rock salt, Chat Masala, and also Red Chilli Powder in a bowl and mix those to make the spice-mix.
- You will need ⅔ of the mixture for 5 potatoes.
- Sprinkle the seasoning over the friend potatoes.
- Now remove fried Curry leaves from one string and add as it is.
- Crush remaining fried Curry Leaves and add those as well.
- Now add fried Red Chillies.
- Add fried Peanuts.
- Finally, toss everything.
- If you follow the process that I have shown, you will get exactly Biyebari style Jhurjhure Aloo Bhaja.
- You can store this Jhuro Aloo Bhaja for more than 7 days in a container (preferably airtight).
- Even if eating on the very same day, transfer fried potatoes to a container to remain the crunchiness as it is!
Jhuri Aloo Bhaja Video Recipe
Bengali vegetarian Side dish Recipes from Debjanir Rannaghar
- Narkel diye Niramish Ghugni (Also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Bori Aloor Jhal (Also known as Bengali Bori’r Jhal)
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Katoya Data Chorchori (Also known as Bengali Style Mix-veg with Drumsticks)
- Papor er Dalna (Also known as Bengali Papad Curry)
- Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Panch Mishali Tarkari (Also known as Panch Mishili Torkari)
- Phulkopir Roast (Also known as Bengali Roasted Cauliflower)
- Lau ar Aloo er Khosa Bhaja (Also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel )
- Narkel diye Cholar Dal (Also known as Bengali Cholar Dal)
- Kumror Chakka (Also known as Bengali Pumpkin curry)
- Aloo Phulkopir Dalna (Also known as Bengali Potato and Cauliflower Curry)
- Rosogollar Dalna (Also known as Bengali Rasgulla Curry)
- Sada Aloo Chorchori (Bengali Potato Curry)
- Lomba Dantiwala Begun Bhaja (Bengali fried Eggplant)
- Bengali Kolai Dal (Also known as Biulir Dal or Bengali Urad Dal)
- Postor Bora (Also known as Bengali Poppy Seed Fritters)
- Aloo Posto (Also known as Bengali Poppy Seed curry with potato)
- Gota Sheddho (Also known as Bengali Veggie Cold soup Gota)
- Kancha Aamer Chutney (Also known as Bengali Raw mango chutney)
- Dhokar Dalna (also known as Bengali Lentil Cake Curry)
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Niramish Bhuni Khichuri (also known as Bengali Bhuni Khichuri)
- Neem Begun (also known as Bengali nikm Begun Bhaji)
- Chana Bhapa (also known ad Bengali Bhapa Chenna)
Have you tried the Bengali Jhuri Alu Bhaja recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
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