Jhuri Aloo Bhaja | Crispy potato fry | How to make jhuri aloo bhaja

Jhuri aloo bhaja is also known as Jhuri jhuri aloo bhaja too among Bengalis. In other parts of India, it is widely popular as Crispy Potato Fry or Bengali Aloo Bhaja. It is prepared in almost every Bong house, especially during special occasions like Nababarsha, Jamai Shashti, Bhai Phota etc. But many people do not know that this alu bhaja recipe can be prepared in two different ways.

Both the preparations are real treats for our taste buds. Basic Jhuri Aloo Bhaja is mostly prepared in Bong houses and restaurants on regular basis. It is non spicy and is prepared with minimal ingredients.

On the other hand, Biye Bari Style Jhuri Aloo Bhaja is mainly prepared in marriage ceremonies or Annaprasan by the caterers. In this recipe, few specific spices and external elements are added to make aloo bhaja recipe more flavourful and spicier.

Today, I am going to share the Basic Jhuri Aloo Bhaja recipe with you from the scratch. Most of the people face multiple problems to prepare this crispy delight and end up with soft or sticky Jhuri Aloo Bhaja which you don’t want. Today, I will share all the tips and tricks with you to prepare a perfectly crispy-crunchy and non-sticky Bengali style jhuri aloo bhaja.

Jhuri aloo bhaja is a very simple and easy recipe. Only three basic ingredients are required to prepare these crispy streaks. The toughest part of the recipe is its preparation part i.e. grating the potatoes. This part is quite time consuming. Other than this, the Bengali aloo bhaja gets prepared quickly without investing much time and effort.

Recipe for Aloo

Recipe for Aloo plays a vital role in Indian culinary. It is one of the most necessary elements in both vegetarian and non-vegetarian recipes. It is used in thousands of recipes as primary ingredient. Potato is the most versatile and beloved vegetable in the world, and it can get prepared in multiple techniques like boiled, baked, roasted, stir fried, deep fried and of course in curries.

Bengalis are renowned for their eternal love for Potato. In fact, we Bongs can have it in any form. Whether it is fried or in curry, masheda or as chips, does not matter. Many iconic Bengali veg recipe is prepared with Aloo. Aloo Posto, Aloo Bhate, Jhuri Aloo Bhaja are the finest example of it.

Jhuri aloo bhaja recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow step by step instructions, then you will get the perfect crispy Aloo bhaja. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

Why some potato streaks get burnt in Jhuri Aloo Bhaja?

To prepare Jhuri aloo bhaja, it is important to grate the potatoes evenly. Sometimes too small streaks get burnt due to high temperature of oil. For grating the potatoes, move your hand only from up to downward direction. Don’t do the action in reverse. Or else you will get some tiny broken pieces of the potatoes.

Why Jhuri Aloo Bhaja gets stuck to each other?

To prepare non sticky Jhuri Aloo Bhaja, it is very important to wash the grated potatoes with water till the water turns crystal clear. Though it sounds very simple, but it is one of the most important part of the recipe. Potatoes contain high amount starch in it.

To prepare Jhuri aloo bhaja, we need to make the grated potatoes completely starch free by washing them multiple times. The presence of starch in the potato streaks, enable them to stick to each other.

Why Jhuri Aloo Bhaja gets soft?

Sometimes Jhuri Aloo Bhaja gets soft and chewy after washing the grated potatoes for multiple times. This happens when there is moisture in the potatoes. It is very important to squeeze out the water from the grated potatoes after washing. I have used a muslin cloth to squeeze out the excess water from the potatoes after washing.

Why Jhuri Aloo Bhaja gets lumped?

One more thing needs to be taken care of during the time of frying the grated potatoes. It should be fried in small batches. They should have enough space while frying them or else they will come out in lumps.

How to fry Jhuri Aloo Bhaja perfectly without absorbing excess oil?

Temperature of oil is one more important factor of cooking Crispy Potato fry. The temperature of oil should be around 180°C or in simple words, it should be cooked in high flame. If it is cooked in low or medium flame, then the potatoes will absorb oil and the Jhuri Aloo Bhaja will become soft.

How to make Jhuri Aloo Bhaja?

To prepare Jhuri Aloo Bhaja, first I have peeled and washed the potatoes and then grated them. I have grated them with the help of a grater machine from up to downward direction.

Then I have washed them in running water for multiple times till the water gets clear. After that, I have squeezed out the excess water with the help of a muslin cloth.

Then I have added enough vegetable oil in a pan and fried the grated potatoes in small batches in high flame. I have fried them till light golden brown in colour. I have not added salt during the time of cooking it. After frying the grated potatoes, I have placed them on a kitchen tissue lined plate.

After completing to fry the Jhuri Aloo Bhaja, take the required amount to be used from it. Add salt into it and mix it in light hand.

Ingredients:

• 4 large Potatoes
• Salt to taste
• Vegetable Oil for deep frying

1. Take the potatoes and peel them. Wash them nicely.
   
   

2. Grate the potatoes with the help of a grater machine. Grate them from up to downward motion and repeat the process. Don’t grate them in opposite direction or else some tiny pieces of potatoes would get created.
   

3. Wash the grated potatoes in running water for multiple times until the water gets crystal clear.
   
   
   

4. Take a muslin cloth and squeeze out the excess water from the potatoes after washing. The potatoes must be moisture free.
   
   
   
   

5. Take a pan and add enough oil to deep fry the grated potatoes.
   

6. Once the oil is hot, add the grated potatoes in small batches. There should be enough space in the pan during the time of cooking the potatoes or else they will come out in lumps.
   

7. Cook them in high flame until they become crispy and golden brown in colour. Stir frequently with the help of a spatula.
   
   

8. Drain the jhuri aloo bhaja with the help of a Chinese strainer or Indian strainer ladle.
   

9. Take a kitchen tissue lined plate and transfer the jhuri aloo bhaja on it. The kitchen tissue will absorb the excess oil.
   

10. Add salt and mix it well.
    

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