JHURI ALOO BHAJA (CRISPY POTATO FRIES)
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Jhuri Aloo Bhaja or Matchstick potatoes deep-fried till golden and crunchy, sometimes sprinkled with curry leaves and/or peanuts for extra flavor is a gem of Bengali cuisine.
Invariably every Bengali's favorite side, a bowlful of Jhuri Aloo bhaja with Daal and rice can make the ideal meal on a hot summer day. This simple treat can bring a smile to my face even when I am at my grumpiest best. A soul-food more than a comfort-food, Jhuri Aloo Bhaja is not just food, it is an emotion for every Bengali out there.
Potato is the most loved vegetable all over the world. Not only because they are tasty, but potatoes are everybody's favorite due to their versatility. They can be boiled, baked, roasted, stir-fried, deep-fried, and cooked in myriad other ways. Indian cuisine is no different potatoes are used extensively in Indian cooking, especially in Bengal.
Bengalis are renowned for their eternal love for Potatoes. They like their potatoes mashed, fried, curried, and interestingly they also use potatoes in their biryanis! But among all the ways they cook potatoes, Jhuri Aloo Bhaja continues to reign their hearts. You will hardly find a Bengali who will not go all bananas for this crunchy delight.
ABOUT THE RECIPE
Jhuri Aloo Bhaja needs no special introduction. It is a one-of-a-kind everyday food item that also finds its way to festive meals. It is comfort food and yet a delicacy.
Honestly, the recipe is not much complicated and the ingredients are minimal. The best Jhuri Aloo Bhaja is crispy, crunchy, and not clumped together. So, don't get fooled by the simple ingredients, making the perfect Jhuri Aloo Bhaja can be tricky. There are some necessary steps you need to follow for the perfect outcome.
INGREDIENTS
Potatoes - Use firm, non-sprouted potatoes for best results.
Curry leaves - Fried curry leaves lend a beautiful earthy flavor to the fries.
Spices and condiments - Turmeric, salt, rock salt, and freshly ground black pepper.
HOW TO MAKE IT?
Cut the potatoes - Cut the potatoes into 2mm thick matchsticks. You may use a slicer or a sharp knife. Transfer them immediately into a bowl of cold water to prevent blackening due to oxidization.
Wash the potatoes - This is by far the most crucial step in making the best fries. Wash the potatoes under running water till the water runs clear. This helps to get rid of the excess starch so that potatoes are nicely crisped while frying.
Dry the potatoes - It is important to completely dry the potatoes. Any speck of water can lead to a splattering of hot oil and moisture will make the fries limp.
Fry the potatoes - Sprinkle the dried potatoes with turmeric and mix with your hands. Heat enough oil to allow the potato strips to float freely, and not clump together and trap steam. Once the oil is hot (350F), fry the curry leaves and keep aside. Now fry the potatoes in batches, not overcrowding the pan. Fry till crisp golden and there are no more bubbles in the oil. Drain on a paper towel laid on a cooling rack.
Prepare the seasoning - Combine salt, rock salt, and freshly ground black pepper powder.
Serve - Sprinkle the potato fries with seasoning and fried curry leaves before serving.
HOW TO MAKE IN AIR FRYER?
Preheat air fryer to 350F. Cut, wash, and dry potatoes as usual. Coat the air fryer basket with cooking oil spray. Add potato matchsticks to the air fryer basket in a single layer. Cook potatoes until tender and crispy, about 12 minutes. Cool and season before serving.
FREQUENTLY ASKED QUESTIONS
What kind of potatoes work best for making Jhuri Aloo Bhaja?
Firm and non-sprouted potatoes are best for making Jhuri Aloo Bhaja. I prefer using Russet potatoes.
How can I ensure that all the potato matchsticks are evenly cooked and not burnt?
To ensure that all potato strips are cooked evenly, it is important to maintain uniformity when cutting the potatoes. If you are using a mandoline slicer, the job gets easier but if using a knife, pay special attention to the thickness of the potato strips. If some strips are thinner than others, they may get burned under the same heat.
How can I prevent the potato strips from sticking to each other?
To prepare the strips from sticking to each other, wash the potatoes under running water until the water runs clear. This step is necessary to get rid of the excess starch.
Why do the fries go limp after some time?
Jhuri Aloo Bhaja may go limp and chewy after some time. This happens when the potatoes contain moisture. It is therefore important to completely dry the potatoes before frying. After washing lay the potatoes on a kitchen towel and allow to air-dry. You may also place them in a muslin cloth and squeeze out the excess water.
Why do the potatoes get lumped?
Frying too many potatoes at the same time can lead to lumping. Make sure to fry the potatoes in small batches and also fry them in enough oil so that they can float in a single layer.
How can I ensure that the potatoes do not absorb excess oil?
Frying the potatoes in enough oil is a great way to ensure that the potato fries do not come out oily. The temperature at which the potatoes are fried is also important. The oil should be hot (around 350F) and fry the potatoes in high heat.
SERVING SUGGESTIONS
Jhuri Aloo Bhaja is best served alongside rice and a bowl of daal with a lemon wedge on the side.
It can also double up as an evening snack with a cup of hot masala chai. When serving as a snack, you may add some fried peanuts for extra flavor and crunchiness.
STORING SUGGESTIONS
After frying the Jhuri Aloo Bhaja, place them on a wire cooling rack and let them come to room temperature or cool down completely. Make sure not to add any seasonings if storing for later use. Salt can release moisture and make the fries limp. Store it in an airtight container and keep in a cool and dry place. It can be stored for 2-3 weeks. When ready to serve, sprinkle the seasonings and serve. If you like your fries to be warm, heat in a microwave at a high setting for 30-45 seconds, season, and serve.
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JHURI ALOO BHAJA (CRISPY POTATO FRIES)
Ingredients
- 3-4 russet potatoes
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp rock salt
- 1 tsp freshly ground black pepper
- oil for frying
- curry leaves
Instructions
- Cut the potatoes into 2mm thick matchsticks. You may use a slicer or a sharp knife. Transfer them immediately into a bowl of cold water to prevent blackening due to oxidization.
- Wash the potatoes under running water till the water runs clear. This helps to get rid of the excess starch so that potatoes are nicely crisped while frying.
- Dry the potatoes completely. Any speck of water can lead to a splattering of hot oil and moisture will make the fries limp.
- Sprinkle the dried potatoes with turmeric and mix with your hands.
- Heat enough oil to allow the potato strips to float freely, and not clump together and trap steam. Once the oil is hot (350F), fry the curry leaves and keep aside.
- Fry the potatoes in batches, not overcrowding the pan. Fry till crisp golden and there are no more bubbles in the oil. Drain on a paper towel laid on a cooling rack.
- To prepare the seasoning, combine salt, rock salt, and freshly ground black pepper powder.
- Sprinkle the potato fries with seasoning and fried curry leaves before serving.
Notes:
- Wash potatoes really well to get rid of the extra starch.
- Dry the washed potatoes completely to prevent splattering of oil.
- Fry potatoes at a steady temperature.
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