Aloo Bhaja

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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.

aloo bhaja served on a white plate with text layovers.

About Aloo Bhaja

First things first, here’s what the dish would mean, when translated to English from Bengali:

Aloo – Your favorite, my favorite, everyone’s favorite potato

Bhaja – Simply means fried

About 5 minutes of preparation, then 10 minutes of cooking and you have a simple Aloo Bhaja which can literally be considered as G.O.A.T – greatest of all times – side dish with your everyday dal-chawal or khichdi meals.

Next time you are planning a meal with a side of homely fried potato chips, try this Bengali style Aloo Bhaja instead. I guarantee you; it is the most simple recipe you would’ve ever come across and made. This way of crisp frying the potatoes is simply delicious.

There’s another very famous variation to the potato bhaja, known as the Jhuri Aloo Bhaja. This is super finely cut potato juliennes, which are crisp fried. Sometimes with curry leaves and peanuts as well. ‘Jhuri’ basically means the cut of the vegetable.

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 alu 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:

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.

potatoes for making aloo bhaja recipe

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

potatoes for making aloo bhaja recipe

3. Stir and mix very well.

Bengali aloo bhaja recipe

Making alu 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.

potatoes for making aloo bhaja recipe

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

making aloo bhaja recipe

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.

making aloo bhaja recipe

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

Bengali aloo bhaja recipe

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

making Bengali aloo bhaja recipe

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 category of many Indian Potato Recipes.

Bengali aloo bhaja recipe

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aloo bhaja recipe

Aloo Bhaja

Aloo bhaja is a delicious cripsy fried potato recipe from Bengali cuisine. 
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cuisine Bengali
Course Side Dish
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 3
Units

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 alu 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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This Aloo Bhaja post from the archives first published in December 2017 has been republished and updated on January 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4 Comments

  1. You are simply awesome. I have learnt to cook many dishes from this site. My 10 stars to you.
    Wanted to know how to cook karele ka rassa . Also please include parval ki sabji. The ones with smooth cover. Not kundru. But thicker ones and may be 6 to 8 cm long5 stars

    1. thanks a lot aditi. i will be adding one karela curry recipe but it is south indian (tamil cuisine) and tastes too good. i make at times but not added on blog.

      i have already added parval ki sabji recipe. it is a simple recipe and not many ingredients needed. recipe here – https://www.vegrecipesofindia.com/aloo-parwal-recipe/

      i also make bengali aloo potol recipe and potol posto. aloo potol recipe here – https://www.vegrecipesofindia.com/aloo-potol-er-dalna-recipe/