Sunday, August 5, 2012

Jhiri jhiri-jhurjhure-kurkure Aloobhaja (crispy fried potato julienne)

"Alubhja - patla musurir daal , ek phali gondhoraaj lebu ar ekta maach bhaja"- If this is in menu I can exchange it with Biriyani or any other so-called "good food" any day and happily!! This is my most comfort food!! And I guess I am not exception...there are lots of like me!! This golden-crisp beauty is a signature item in Bengali food world!
   Though it is indeed very simple to cook but little bit tricky. It has to be fried very well to get desired crispness and at the same time you need to be very careful not to burn it . Because it is fried in high temperature throughout. Also you will have to cut potato very thinly and evenly.
Okey and the easy part is you do not need much ingredients and much preparations.

Ingredients:

  • Potato 1 large (for 2 serving)
  • Turmeric powder 1/4 tea spoon
  • Few ice cubes & ice water
  • Oil enough to deep fry
  • Salt few pinch
Process:
  • Peel the potato and cut it into even shape juliennes with a sharp knife and soak it  into water. Wash it again and again very well. And soak into ice water with turmeric powder and ice cube for 20-30 minutes.


  • Stain potato juliennes and pat dry with kitchen towel. Spread then on a paper under the fan to dry it completely.

  • Heat oil to the smoking point in a deep bottomed pan. Spread oil 2 or 3 times to make it evenly hot. 
  • Now put potato juliennes into oil and on the other hand continuously keep stirring the oil with a spatula  to prevent forming lumps and to fry potato evenly. Also it helps to prevent potato juliennes to get browned on one side. Do not reduce heat till the end.

  • Reduce the heat to minimum when it is done and stain on paper towels. 
  • Mix salt and toss it just before serving.
Serves best with gorom sada bhaat and musoor daal.



2 comments:

  1. Pore vison valo laglo! Rice, daal and alu bhaja is indeed the ultimate comfort food for a Bengali! :D

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