Hot and Spicy Jhuri Aloo Bhaja

Name: How to cook Hot and Spicy Jhuri Aloo Bhaja - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Hot and Spicy Jhuri Aloo Bhaja

#mh Jhuri Aloo Bhaja or Crispy Potato Fry is a traditional Bengali recipe and loved by all across the nation for its unique texture and crunch.This can be served plain salted or with a sprinkling of masala and few fried curry leaves.Roasted peanuts also can be added but optional. This crispy fried masala potatoes can be enjoyed with a cup of hot tea specially when observing a fast during Mahashivratri or any other vrat . On other occasions, it is a delicacy to serve it as a side with dal, rice and some curry.The most important part of the recipe is grating the potatoes evenly.Then to prepare non sticky Jhuri Aloo Bhaja is to wash the grated potatoes multiple times to remove starch and till water runs crystal clear.It is then important to squeeze out all water from the washed grated potatoes. This ensures a crispy texture to the grated potatoes after frying.

Ingredient

Food ration :

5 servings

Cooking time :

30 minutes

large potatoes

1 tbsp

vinegar

1/2 tsp

baking powder

1 sprig

curry leaves fried (optional)

1/2 tsp

chaat masala

1/4th tsp

red chilli powder

To taste

salt / rock salt

As needed

refined oil for frying

Cooking instructions

* Step 1

Peel the potatoes and grate them.Wash them thoroughly multiple times to remove starch and till water runs crystal clear. Strain and squeeze out all water in a strainer. The potatoes must be moisture free.

* Step 2

Smear vinegar and baking powder in the grated potatoes before frying..The addition of vinegar aids in a crispy texture plus a golden brown colour to the potatoes after frying.Take a wide wok and add enough oil for deep frying the grated potatoes. Once the oil is hot, add the grated potatoes in small batches to get lump free crispy fried potatoes.

* Step 3

Cook them on high flame stirring frequently with a perforated spatula till they are fried evenly and become golden brown in colour. Lower heat and strain in a strainer to drain excess oil.Spread out on a kitchen tissue to absorb excess oil.Fry few curry leaves and mix it in the fried potatoes if preferred.

* Step 4

Transfer the Hot and Spicy Jhuri Aloo Bhaja on a serving plate. Sprinkle chaat masala,salt / rock salt to taste and red chilli powder and toss to mix well.Serve it as a side with steamed rice,dal, curry and savour the flavours of an authentic Bengali cuisine.This recipe can be consumed during Mahashivratri or any other vrat and also as a snack with a cup of tea.Cool and store in an airtight container and serve as needed.