Jhure Jhure Aloo Bhaja: A Bengali Snack with a Crunchy Twist
Recipe Overview
If you’re craving a crunchy, flavorful snack, look no further than Jhure Jhure Aloo Bhaja. This Bengali delight, made with thinly sliced potatoes, offers a perfect balance of spiciness and crispiness. Typically enjoyed as a side dish, Bhaja is a versatile part of the Bengali cuisine that can be paired with a variety of dishes. In this recipe, we focus on preparing the famous Jhure Jhure Aloo Bhaja, where golden brown fried potatoes are seasoned with a touch of red chili powder and curry leaves, creating a snack that’s absolutely irresistible. Adding roasted peanuts to this recipe can also introduce a delightful crunch, further enhancing the dish’s texture. Ideal for a midday snack or paired with a warm meal, this Bengali dish is a winner in every way.
Ingredients for Jhure Jhure Aloo Bhaja
| Ingredient | Quantity |
|---|---|
| Potatoes | 2 medium-sized |
| Curry leaves | 20 leaves |
| Red chili powder | 1/2 teaspoon |
| Oil | As required |
| Salt | To taste |
Nutritional Information (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 1g |
| Carbohydrates | 28g |
| Fat | 2g |
| Fiber | 3g |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3
Instructions to Prepare Jhure Jhure Aloo Bhaja
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Prep the Potatoes: Begin by thoroughly washing the potatoes and peeling off the skin. Slice the potatoes into thin, long strips. The thinner the slices, the crisper the fries will be once fried.
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Soak and Dry: Once the potatoes are cut, soak them in a bowl of water for 10 minutes to remove excess starch. After soaking, drain the water and use a kitchen towel to wipe each potato strip dry. This step helps in achieving a crispy texture when frying.
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Heat the Oil: Heat oil in a wide pan over medium-high heat. The oil should be enough to fry the potatoes, but not deep fry them. Ensure the oil is hot before proceeding to the next step.
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Fry the Potatoes: Add the dried potato slices into the hot oil. Fry them, stirring occasionally, until the potatoes turn golden brown and crispy. It should take around 10-15 minutes. Be careful not to overcrowd the pan, as that could cause the potatoes to cook unevenly.
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Drain and Season: Once the potatoes are golden and crispy, remove them from the pan and place them on a plate lined with absorbent paper to remove excess oil. While the potatoes are still hot, sprinkle with salt and red chili powder. Toss them gently to coat the potatoes evenly with the seasonings.
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Add the Curry Leaves: Heat a little more oil in the same pan, and toss in the curry leaves. Fry them for a minute or two until they become crisp. Once done, sprinkle the fried curry leaves over the seasoned potatoes and toss everything together.
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Serve: Your Jhure Jhure Aloo Bhaja is now ready to be served! This crispy, spicy treat is best served as a side dish with traditional Bengali meals like Cholar Daal (Bengali chickpea curry) and rice.
Cooking Tips and Variations:
- For extra crunch, consider adding roasted peanuts at the end along with the curry leaves. These will add a lovely texture and depth of flavor to the dish.
- If you’re a fan of spices, adjust the amount of red chili powder according to your heat preference. A pinch of garam masala can also be added to enhance the flavor.
- While the curry leaves add a distinct aroma, if you don’t have them, you can substitute with a pinch of dried fenugreek leaves (kasuri methi) for a different flavor profile.
Perfect Pairings
This Jhure Jhure Aloo Bhaja pairs wonderfully with a variety of dishes. Whether you serve it alongside a steaming bowl of Cholar Daal or enjoy it as a standalone snack with a cup of masala chai, itβs sure to become a favorite on your menu. The crunchy texture of the potatoes combined with the zesty seasoning makes it a delightful snack for tea-time or a quick bite before lunch or dinner.
Enjoy this Bengali classic and add a bit of crunchy joy to your day with Jhure Jhure Aloo Bhaja!
