Aloo Bhaja
User Reviews
5
Aloo Bhaja
Description
Aloo Bhaja is prepared by slicing peeled potatoes into thin slices roughly 3 to 4 millimeters thick, then tossing them with red chili powder, turmeric, and salt. These are then fried in mustard oil over medium-low to medium heat, turning multiple times until slices achieve a crisp, golden exterior. The frying method uses modest oil amounts to prevent heavy absorption while ensuring even cooking. Optionally, dredging slices in rice flour before frying intensifies the crispness and creates a delicate coating that limits oil penetration.
This dish presents a flavorful, crunchy texture with a subtle heat from the chili and the earthy aroma characteristic of mustard oil. It serves well as a warm side to main dishes and offers a satisfying contrast of softness inside with a crisp outer layer.
For variation, the chili powder amount can be increased to enhance spiciness, and any neutral oil can replace mustard oil though flavor will differ. The recipe scales easily for larger servings.
Ingredients
- 315 grams potato or 1 extra large potato or 3 medium-sized potatoes
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon turmeric powder (ground turmeric)
- salt as required
- 2 to 3 tablespoons mustard oil
- 3 to 4 tablespoons rice flour - optional
Instructions
- Rinse and then peel the potatoes. Cut in slices of 0.3 cm to 0.4 cm thickness. Also heat a tawa or frying pan with 1 to 2 tablespoon oil in it.
- Take the potato slices in a mixing bowl. Add red chilli powder, turmeric powder and salt as required.
- Mix very well.
- Immediately place the potato slices in the hot oil. Fry on medium low to medium flame. Add less oil as potatoes absorb more oil.
- When one side is lightly crisp, turn over and fry the second side.
- Flip again and a couple of times and fry till the potato slices are crisp and golden. This way fry in batches and add more oil if required. Overall I used 2.5 tablespoons mustard oil for frying.
- Remove each fried slice and place on kitchen paper towels for the extra oil to be absorbed.
- Alternatively, you can also dredge the potato slices in some rice flour and then fry. This way the alu bhaja becomes more crisp and less oil is absorbed. Sometimes I follow this method also.
- Serve aloo bhaja hot or warm as a side dish with khichdi, dal-rice, curd rice or rasam-rice.
Notes
- Increase chili powder for a spicier version of Aloo Bhaja.
- Mustard oil can be substituted with neutral-flavored oils if desired.
- The recipe is easily scalable for more servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 399mg | 17% |
| Potassium | 457mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 101IU | 2% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 21mg | 23% |
| Vitamin E | 0.1mg | |
| Vitamin K | 2µg | |
| Calcium | 15mg | 2% |
| Vitamin B9 (Folate) | 17µg | |
| Iron | 1mg | 6% |
| Magnesium | 25mg | 6% |
| Phosphorus | 62mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
