Aloo Bhaja

Name: Aloo Bhaja
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Potato: 600g, cut into thin, uniform slices (about 3mm thick); Mustard oil: 30ml; Turmeric powder: 0.5 tsp (1.5g); Chilli powder: 0.5 tsp (1.5g); Salt: to taste; Nigella seeds: 1 tsp (5g); Asafoetida (hing): a pinch (0.25g)

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional Recipe 10: Aloo Bhaja recipe

⏱️10 minPrep

🔥20 minCook

🕒30 minTotal

🍽️4Serves

🧺 Ingredients

Potato: 600g, cut into thin, uniform slices (about 3mm thick)
Mustard oil: 30ml
Turmeric powder: 0.5 tsp (1.5g)
Chilli powder: 0.5 tsp (1.5g)
Salt: to taste
Nigella seeds: 1 tsp (5g)
Asafoetida (hing): a pinch (0.25g)

👩‍🍳 How to make Aloo Bhaja

Heat mustard oil in a large, heavy-bottomed pan over medium-high heat (170°C).
Test oil temperature: a potato slice should immediately sizzle when added.
Working in batches to avoid overcrowding, fry potato slices for 8-10 minutes, stirring occasionally with a spatula.
Potatoes should gradually turn golden-brown and crispy (medium amber color).
When mostly golden but still soft in centers, add turmeric, chilli powder, asafoetida, nigella seeds, and salt.
Stir constantly for 1-2 minutes until spices coat all potato pieces.
Continue frying for 3 more minutes until potatoes are crispy on edges but tender inside.
Remove to paper towel to drain excess oil.
Serve hot and crispy. Do not cover, as steam will soften the potatoes.

📖 Cultural notes

Aloo bhaja is the quintessential Bengali lunch side dish, providing the crispy-fried element essential to balanced Bengali plates. ---

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