Jhure-Jhure Aloo Bhaja Recipe
Kurkure dry snack made with grated potato
Bhaja is a traditional bengali side dish. Bengalis use variety of vegetable to prepare these goodies. This delicately spiced crisp bhajas are usually fried in pungent mustard oil until crisp. Jhure-Jhure Aloo Bhaja is a potato fry with a hint of spices sprinkled on top. The addition of curry leaves gives it an extra edge. You can also sprinkle some roasted peanuts and dry herbs of your choice. You can use refined oil for frying if that is what you are used to.
This Jhure Jhure Aloo Bhaja make an easy side dish with for lunch. They can also be served as a tea time snack. You can also serve Jhure Jhure Aloo Bhaja with Bengali style Cholar Dal and Jeera Rice or with Bhog Khichuri for a comforting bengali meal.
If you like potato recipes try more such delicious recipes like
- 2 Potatoes (Aloo)
- 20 Curry leaves
- 1/2 teaspoon Red chilli powder
- Cooking oil , for deep frying
- Salt , to taste
How to make Jhure-Jhure Aloo Bhaja Recipe
To begin making Jhure Jhure Aloo Bhaja recipe, wash and peel potatoes. Use a Mandolin Slicer to grate them into thin sticks. Alternatively you can cut the potato in long thin stripes. Now soak grated potatoes in water for 10 minutes.
Now drain the water completely. Spread the potato strips on a clean kitchen towel to absorb water on their surface. Once the moisture is completely absorbed, transfer those strips to a plate.
Heat a kadai on a medium flame and add oil for deep frying. Once the oil is hot, put few strips of potatoes in oil and fry till they turn golden brown. Take them out and place them on an absorbent paper. Similarly fry the remaining potato strips. Deep fry the curry leaves in the same oil and keep aside.
Sprinkle some salt and chilly powder and mix well. Adjust the spice level according to your taste. Sprinkle some curry leaves and mix well. You can also add dried herbs kasoori methi instead of curry leaves. You can also add some crushed black pepper for some additional zing.
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.