Simple, practical, and full of everyday flavour, Aloo Bhaja Recipe is a gluten-free, vegan Bengali side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 3
- Category: Side Dish
- Cuisine: Bengali
Ingredients
- 315 grams potatoes (or 1 extra large potato or 3 medium-sized potatoes)
- ½ teaspoon red chilli 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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
