Gota Posto Diye Aloo Bhaja

Try this delicious Bengali recipe: Potato fry with whole poppy seeds, also known as Gota Posto Diye Aloo Bhaja!

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Course: Main

Cuisine: Bengali

Keyword: Debjanir Rannaghar, gota posto diye aloo bhaja recipe, Jhuri Aloo Bhaja Recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 111kcal

Cost: Rs 50

Get Recipe Ingredients

First, wash the potatoes well under running water.
Then, peel them if you like, though leaving the skin on is also great for aloo bhaja!
Next, cut the potatoes into small cubes—that's how I prefer them for this recipe. But feel free to cut them into sticks, wedges, or even round slices if you'd rather.
Soak the cut potatoes in water for at least 5 minutes.
Now, heat 2 tablespoons of mustard oil in a pan.
Once the oil is hot, add 2-3 dried red chilies to season the oil. If you like a little more spice, break the chilies apart.
Add the potatoes to the pan and stir to coat them in the oil.
Season with 1 teaspoon of salt and 1 teaspoon of turmeric powder.
Fry the potatoes gently, until they're fully cooked but still firm, not mushy. Frying them on low heat for about 6-7 minutes should do the trick.
When the potatoes are almost done, stir in 1 tablespoon of whole poppy seeds (posto dana) and cook for another minute.
Finally, turn off the heat. Your Posto Dana Diye Aloo Bhaja is ready to enjoy!

Tips and Variations

Oil Choice: While mustard oil is traditional, vegetable oil, canola oil, or sunflower oil can be used as substitutes.
Spice Level: Adjust the amount of dried red chilies to your preference. You can also add a pinch of red chili powder for extra heat.
Other Vegetables: For added nutrition and flavor, consider adding other vegetables such as onions, green chilies, or nigella seeds.