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
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.
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Aloo Bhaja
By Dassana Amit
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
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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 long
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/
Awesome.. worth a try..
thanks pankti