Bengali Juri Aloo Bhaja

Name: Bengali Juri Aloo Bhaja
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 4 large Potatoes; 1/2 tsp black salt; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp chat masala; 1/4 cup peanut; 10 curry leaves; As Required Oil for frying

Monika Jain @monika_jain

#Dec
#W1

Monika Jain @monika_jain

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Ingredients

30 mins

3 servings

4large Potatoes
1/2 tspblack salt
1/2 tspred chilli powder
1/4 tspturmeric powder
1/4 tspchat masala
1/4 cuppeanut
10curry leaves
As Required Oil for frying

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Steps

30 mins

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 directions 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 sieve and squeeze out the excess water from the potatoes after washing. The potatoes must be moisture free.Than spread on cloth.
5

Take a plate add haldi in bhaja and mix well.
6

Take a pan and add enough oil to deep fry the grated potatoes.
7

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.
8

Cook them in high flame until they become crispy and golden brown in colour. Stir frequently with the help of a spatula.
9

Drain the jhuri aloo bhaja with the help of a Chinese strainer or Indian strainer ladle.
Take a newspaper or kitchen tissue and transfer the jhuri aloo bhaja on it. The kitchen tissue will absorb the excess oil.
10

Now fry peanut and curry leaves.
11

Add black salt and all spices mix it well.
12

Serve it.