Jhuri - Aloo Bhaja (Aloo ki sali)

Aloo Bhaja or Jhuri is very popular snack and side dish in Bengali cuisine. Aloo bhaja is prepared in many ways i.e. thick slices, fine slices, and the most famous is thinly grated or thin juilines of potato deep fried till crispy served with Dhal, Khichuri and also great for tea time snack.

I am sure after reading the post and by seeing the pics you will not be able to resist from trying this Jhuri. Bengali cuisine and Gujarti cuisine has many similarities in their dishes and one such is Jhuri which is also known as farhari chedvo or Katri or Lilo chedvo the only difference in both is in Gujarati version they add sugar and nuts and raisins or sometimes fried channa dal. There are many such dishes like Bhogen khichudi or Masala khichdi, Matar Katchori, Nimki, kheer, Coconut laddo and so on. So lets see how to make Khuri

Preparation time : 10 mins

Cooking time : 30 mins

Serves : 4

Difficulty level : Medium to Difficult 

Ingredients For Jhuri :

• 4 -5 medium potato
• 1 tsp haldi/ turmeric
• 1/2 tsp red chilli powder / lal mirch powder
• 1/2 tsp salt
• oil to fry

Other things required :

• Shredder or dessicator
• strainer
• bowl
• pan to fry
• slotted spoon for frying
• kitchen paper towel

Method :

• Peel and wash potato. Grate potato or shred potato using no 2 size little thick.
• If using food processor shred the potato using thick shred balde.
• Transfer the potato shred to cold water.
• After 30 mins remove and drain potato shreds. Squeeze excess water and dry on kitchen towel for 5 mins.
• Mix potato shred, haldi, chilli and salt in a bowl.
• Fry potato shred in hot oil om medium flame till golden and crispy. Drain on kitchen paper.
• Serve hot or cold with dhal, khichuri or tea.

Note:

• Soak potato in cold water, this step is required to remove excess starch from potato.
• It is recommended to use fresh potato as old potato are more starchy.
• Add haldi, chilli and salt batch by batch as salt leaves water.
• Take care to regularly stir shreds or else you will end up uneven fried i.e. some would be more brown or may be burnt from corners.

Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments. Regards, 

Briju Parthasarathy