aloo bhaja recipe, how to make aloo bhaja

Aloo bhaja recipe with step by step pics. Aloo bhaja is a delicious cripsy fried potato recipe from Bengali cuisine. There are a number of variations of making aloo bhaja. I am sharing the recipe which I make at home on occasions.

This aloo bhaja recipe is very simple and does not use many ingredients. The frying is done in mustard oil which gives a slight pungent aroma and taste to the potatoes. Aloo bhaja is very easy to make and you can accompany it with a main course of khichdi or dal-rice.

When I make bhaja muger khichuri, then at times I also make aloo bhaja and Baingan bhaja as a side dish. One of the best combinations for a khichdi is baingan bhaja. Try it and I am sure you will like it.

Apart from serving aloo bhaja with khichdi, you can also serve it with some soft rotis or phulkas along with dal or raita or fresh curd.

Some similar vegetable fries from different Indian cuisines which pair very well with moong dal-rice, khichdi, curd rice and rasam-rice are:

• Kurkuri bhindi
• Potato fry
• Tindora fry (tendli or ivy gourd stir fry)
• Karela fry
• Baingan fry

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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Aloo Bhaja

5 from 1 vote

Aloo bhaja is a delicious cripsy fried potato recipe from Bengali cuisine. 

Author:Dassana Amit

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Course:side dish

Cuisine:bengali

Servings (change the number to scale):3

(1 CUP = 250 ML)

INGREDIENTS

• 315 grams potatoes or 1 extra large potato or 3 medium potatoes
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• salt as required
• 2 to 3 tablespoons mustard oil
• 3 to 4 tablespoons rice flour - optional

INSTRUCTIONS

• Rinse and then peel one extra large potato or 3 medium potatoes (315 grams). Cut in slices of 0.3 cm to 0.4 cm. Also heat a tawa or frying pan with 1 to 2 tablespoon oil in it.
• Take the potato slices in a mixing bowl. Add ½ teaspoon red chilli powder, ½ teaspoon turmeric powder and salt as required.
• Mix very well.
• Immediately place the potato slices in the hot oil. Fry on medium low to medium flame. Add less oil as potatoes absorb more oil.
• When one side is lightly crisp, turn over and fry the second side.
• Flip again and a couple of times and fry till the potato slices are crisp and golden. This way fry in batches and add more oil if required. Overall I used 2.5 tablespoons mustard oil for frying.
• Remove each fried slice and place on kitchen paper towels for the extra oil to be absorbed.
• Alternatively, you can also dredge the potato slices in some rice flour and then fry. This way the potato bhaja becomes more crisp and less oil is absorbed. Sometimes I follow this method also.
• Serve aloo bhaja hot or warm as a side dish with khichdi, dal-rice, curd rice or rasam-rice.

NUTRITION INFO (approximate values)

Nutrition Facts

Aloo Bhaja

Amount Per Serving

Calories 172 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 791mg34%

Potassium 433mg12%

Carbohydrates 19g6%

Fiber 2g8%

Protein 3g6%

Vitamin A 100IU2%

Vitamin C 12mg15%

Calcium 31mg3%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make aloo bhaja

1. Rinse and then peel one extra large potato or 3 medium potatoes (315 grams). Cut in slices of 0.3 cm to 0.4 cm. Also heat a tawa with 1 to 2 tablespoon oil in it.

2. Take the potato slices in a mixing bowl. Add ½ teaspoon red chilli powder, ½ teaspoon turmeric powder and salt as required.

3. Mix very well.

Making aloo bhaja

4. Immediately place the potato slices in the hot oil. Fry on medium low to medium flame. Add less oil while frying in batches as potatoes absorb more oil.

5. When one side is lightly crisp, turn over and fry the second side.

6. Flip again and a couple of times and fry till the potato slices are crisp and golden. This way fry in batches and add more oil if required. Overall I used 2.5 tablespoons mustard oil for frying.

7. Remove each fried potato slice and place on kitchen paper towels for the extra oil to be absorbed.

8. Alternatively, you can also dredge the potato slices in some rice flour and then fry. This way the potato bhaja becomes more crisp and less oil is absorbed. Sometimes I follow this method also.

9. Serve aloo bhaja hot or warm as a side dish with khichdi, dal-rice or rasam-rice. For more tasty potato recipes you can check this Collection of 65 Indian potato recipes.