Jhuri Aloo Bhaja | Bengali Jhurjhure Aloo Bhaja Curry Pata, Badam Bhaja Diye

%bengali jhuri aloo bhaja recipe debjanir rannaghar

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Jhuri Aloo Bhaja | Bengali Jhurjhure Aloo Bhaja Curry Pata, Badam Bhaja Diye

Jhuri Aloo Bhaja is a Bengali style crunchy fried potatoes prepared with shredded potatoes

Course Side Dish

Cuisine Bengali

Diet Vegan, Vegetarian

Keyword Debjanir Rannaghar, Jhuri Aloo Bhaja Recipe, jhuri aloo bhaja recipe debjanir rannaghar, Jhurjhure aloo bhaja recipe, jhurjhure aloo bhaja recipe debjanir rannaghar

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Calories 517kcal

Author Debjani Chatterjee Alam

Cost Rs 100

Ingredients

5 Potatoes
30 Curry Leaves from 2 medium-sized stems with leaves
75 g Peanuts
4-5 Dry Red Chili or 6-7 if using small chilies
300 ml Oil or more for deep frying

To make the spice mix:

½ teaspoon Red Chili Powder
½ teaspoon Rock Salt
¼ teaspoon Chat Masala
½ teaspoon Salt

Get Recipe Ingredients

Instructions

Wash potatoes thoroughly. Do not remove the skin of potatoes while shredding them.
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 you use a cheese grater, you will not have an option for choosing, though. You can use a food processor as well.
Last but not 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 leave potatoes as it is, they will turn red.
Soaking potatoes in water helps wash off the excess starch coming from the potato.
Following the same process, shred the 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 them 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 the 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 fried potatoes.
Now remove fried Curry leaves from one string and add as it is.
Crush the 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 keep the crunchiness as it is!

Video

Notes

I have used new potatoes in this recipe; the texture of the Aloo Bhaja may vary with the type of potatoes you are using. The more starch present, the more you need to wash the potatoes. This particular type of fried potato calls for shredded potatoes and hence, use a traditional shredder or a cheese grater for this.

Nutrition