Jhuri Aloo Bhaja Crispy Potato Straw

Method

1. 1

   Peel and cut the potatoes into very fine strips: Peel 4 medium potatoes. The key to jhuri aloo bhaja is cutting the potato into extremely thin, fine straws — the thinner the cut, the crispier the result. Using a sharp knife, cut each potato first into very thin slices (about 1 to 2 mm), then stack the slices and cut lengthwise into thin strips. You should end up with straws about 1 to 2 mm thick on each side. A mandolin slicer or the julienne side of a box grater can also be used.

2. 2

   Soak the cut potato in cold water: Place the fine potato strips in a bowl of cold water immediately after cutting to prevent browning. Let them soak for 10 minutes — soaking also removes excess surface starch which helps them fry more crisply.

3. 3

   Dry the potato strips completely: This is the most important step for achieving crispiness. Drain the soaked strips through a strainer. Spread them on a clean dry cloth. Pat dry with another cloth. The strips should feel completely dry to the touch — any moisture in the oil will cause violent splattering and the potato will steam rather than fry.

4. 4

   Heat the mustard oil: Pour mustard oil to 5 cm depth in a heavy kadai. Heat on medium-high until smoking, then reduce slightly to medium-high. The oil must be very hot — not medium temperature. Cool oil makes the potato straws absorb oil and go soft.

5. 5

   Test the oil temperature: Drop a few potato straws into the oil. They should immediately sizzle vigorously and rise to the surface within 1 second. If they sink slowly, the oil is not hot enough.

6. 6

   Fry in small batches: Add a small handful of potato straws to the hot oil — do not add too many at once or the oil temperature drops and the potatoes turn soft. Fry 3 to 4 small batches from the total potato.

7. 7

   Stir frequently while frying: Use a slotted spoon or a wire spider to stir the potato straws continuously as they fry — this ensures even frying and prevents clumping. Fry for 3 to 4 minutes until the straws turn a deep golden colour and feel completely firm when pressed against the side of the kadai with the spoon.

8. 8

   Drain on paper towels: Remove with the slotted spoon. Drain on paper towels. They will crisp up further as they cool — do not judge the crispiness while hot.

9. 9

   Season immediately: While still hot, sprinkle salt over the fried straws. Toss gently. Add a pinch of turmeric and red chilli powder if desired. The salt must be added immediately while hot so it adheres to the surface.

10. 10

    Serve: Let cool for 2 minutes. Serve as a side dish alongside rice, dal and fish — they are eaten as a crunchy textural contrast. Or serve as a tea-time snack. Store any leftovers in an airtight container — they stay crispy for 4 to 5 hours.

11. 11

    Note: Jhuri Aloo Bhaja (jhuri = thin, aloo = potato, bhaja = fried) is a staple side dish on the Bengali rice plate. Unlike North Indian sides which are soft preparations, Bengalis always include a fried element for crunch — jhuri aloo bhaja is the most common. The key is the extreme thinness of the cut and the very hot oil. In Bengali restaurants and homes, this is placed on the rice plate alongside fish curry and dal.