Subsequent time you might be planning a meal with a aspect of crispy fried potato chips, do that Bengali-style Aloo Bhaja as an alternative. I assure you; it is among the most straightforward recipes you’d’ve ever come throughout and made. This fashion of crisp frying the potatoes is just scrumptious. Though, there are innumerable methods one would go about, making this accompaniment. However this explicit Aloo Bhaja recipe is the one which I make at my house. You possibly can go for it this time!
About Aloo Bhaja
First issues first, right here’s what the dish would imply when translated to English from Bengali:
Aloo – Your favourite, my favourite, everybody’s favourite potato
Bhaja – Merely means fried
About 5 minutes of preparation, then 10 minutes of cooking and you’ve got a easy Aloo Bhaja which might actually be thought of as biggest of all occasions – aspect dish together with your on a regular basis dal-rice or khichdi meals.
In case you have a blended vegetable sabzi minus aloo, and chapatis or roti to go along with it, you possibly can even accompany that meal with this Bengali preparation as the proper customary potato aspect dish. Add one other aspect of recent curd or raita, and switch the meal divine!
Mentioned it earlier than, saying it once more, this Aloo Bhaja recipe is tremendous easy and doesn’t use many substances too. Simply your potatoes, 2 of probably the most primary Indian spice powders, salt and mustard oil.
Principally, the faint pungency within the style and aroma of the potato slices is because of the usage of mustard oil to fry them. Additionally, as a result of it’s an important cooking oil in Bengali delicacies.
One other variation that I add to this Aloo Bhaja recipe is that I typically dredge the potato slices with some rice flour after which fry them. This makes the potato slices crispier they usually even take in lesser oil whereas getting fried.
So, at any time when I make one other Bengali delicacy, the bhaja muger Khichuri, I find yourself making this Aloo Bhaja together with the Begun Bhaja (made with brinjal/aubergine/eggplant) too because the accompaniments. These are the most effective combos for a khichdi. Until you attempt, you’ll not likely know.
Step-by-Step Information
How one can make Aloo Bhaja
Preparation
1. Rinse and peel 1 further massive potato or 3 medium potatoes (315 grams). Reduce in slices of 0.3 cm to 0.4 cm thickess.
Additionally, warmth a tawa or a flat forged iron skillet with 1 to 2 tablespoons mustard oil in it.
2. Take the potato slices in a mixing bowl. Add ½ teaspoon purple chili powder, ½ teaspoon turmeric powder and salt as required.
3. Combine very nicely.
Make Aloo Bhaja
4. Instantly, place the potato slices within the sizzling oil. Fry on medium-low to medium warmth. Add much less oil whereas frying in batches as potatoes take in extra oil.
5. When one aspect is evenly crisp, flip over and fry the second aspect.
6. Flip once more and a few occasions and fry until the potato slices are crisp and golden.
This fashion fry in batches and add extra oil if required. Total, I used 2.5 tablespoons of oil for frying.
7. Take away fried potato slices and place them on kitchen paper towels for the additional oil to be absorbed.
8. Alternatively, you may as well dredge the potato slices in some rice flour after which fry them.
This fashion the aloo turns into extra crisp and fewer oil is absorbed. Generally, I observe this technique additionally.
9. Serve Aloo Bhaja sizzling or heat as a aspect dish with khichdi, dal-rice or rasam-rice. For extra tasty potato recipes, you possibly can examine this class of Potato Recipes.
The Bengali Bhaja
The Bengali group has extra of a liking, in the direction of its ‘bhaja meals,’ which means fried meals. Aside from maach bhaja (barbeque), which is probably the most favourite of 99% of Bengalis world wide, there’s a plethora of veggies too that they devour on this kind.
Not simply greens, it’s their flowers, stems/stalks, leafy greens, principally, different components of an edible plant too, that get fried.
You see this explicit group has at all times been a flagbearer of the root-to-stem cooking tradition. An amazing factor for a extra sustainable world, isn’t it?
As a lot as a Bengali would love their curries, a dal-bhaat (lentil-rice) mixture would even be on the prime of the listing. So, at any time when it’s a dal-rice form of day for them, there needs to be a bhaja alongside to finish the meal.
This Aloo Bhaja and the begun bhaja are two of the preferred ones on this listing of veggie fries.
Another family members embody dharosh bhaja (with bhindi/okra/woman’s finger), phulkopi bhaja (with gobi/cauliflower), potol bhaja (with parwal/pointed gourd), kumro bhaja (with kaddu/pumpkin), and many others.
There’s one other very well-known variation of the potato bhaja, referred to as the Jhuri Aloo Bhaja. That is tremendous finely reduce potato juliennes, that are crisply fried. Generally with curry leaves and peanuts as nicely. ‘Jhuri’ principally means the reduce of the vegetable.
Extra Vegetable Fry Recipes To Attempt!
Vegetable Recipes
Okra Recipes
Vegetable Recipes
Potato Recipes
Please you should definitely fee the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Aloo Bhaja
Aloo Bhaja is a scrumptious aspect of crispy fried potato slices from the Bengali delicacies. Made with fewer spices this recipe comes collectively rapidly and pairs properly with a aspect of lentils and rice or khichdi.
Prep Time 5 minutes
Cook dinner Time 10 minutes
Whole Time 15 minutes
Forestall your display screen from going darkish whereas making the recipe
- Rinse after which peel the potatoes. Reduce in slices of 0.3 cm to 0.4 cm thickness. Additionally warmth a tawa or frying pan with 1 to 2 tablespoon oil in it.
Take the potato slices in a mixing bowl. Add purple chilli powder, turmeric powder and salt as required.
Combine very nicely.
Instantly place the potato slices within the sizzling oil. Fry on medium low to medium flame. Add much less oil as potatoes take in extra oil.
When one aspect is evenly crisp, flip over and fry the second aspect.
- Flip once more and a few occasions and fry until the potato slices are crisp and golden. This fashion fry in batches and add extra oil if required. Total I used 2.5 tablespoons mustard oil for frying.
Take away every fried slice and place on kitchen paper towels for the additional oil to be absorbed.
- Alternatively, you may as well dredge the potato slices in some rice flour after which fry. This fashion the alu bhaja turns into extra crisp and fewer oil is absorbed. Generally I observe this technique additionally.
Serve aloo bhaja sizzling or heat as a aspect dish with khichdi, dal-rice, curd rice or rasam-rice.
- For a spicy model, add a bit extra of the purple chilli powder.
- Swap mustard oil with any neutral-flavored oil.
- The recipe may be scaled simply.
Vitamin Info
Aloo Bhaja
Quantity Per Serving
Energy 165 Energy from Fats 90
% Each day Worth*
Fats 10g15%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Monounsaturated Fats 6g
Sodium 399mg17%
Potassium 457mg13%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 101IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.3mg15%
Vitamin C 21mg25%
Vitamin E 0.1mg1%
Vitamin Okay 2µg2%
Calcium 15mg2%
Vitamin B9 (Folate) 17µg4%
Iron 1mg6%
Magnesium 25mg6%
Phosphorus 62mg6%
Zinc 0.3mg2%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
This Aloo Bhaja recipe from the archives first revealed in December 2017 has been up to date and republished on July 2023.
Source link
