Aloo bhaja is a delicious cripsy fried potato recipe from Bengali cuisine.
or 1 extra large potato or 3 medium potatoes
red chilli powder
2 to 3
3 to 4
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.
Aloo Bhaja - https://www.vegrecipesofindia.com/aloo-bhaja-recipe/