Ingredients
Ingredients
- 1 Potatoes
large, grated thinly - 1 Tbsp Peanuts
raw - Water
Cold water (for soaking) - Oil
for deep frying; mustard oil in method - NaNRed Chilli Powder
- NaNSalt
to taste - NaNBlack Pepper Powder
- Curry Leaves
A few dried; optionally curry leaves in method - Turmeric
Method
Prep the potato
- 1 Potatoes
large, grated thinly - Water
Cold water (for soaking) - Turmeric
Peel and shred potato into very thin, hair-like strips. Wash in 3-4 changes of water until the water runs clear. Soak in cold water for 15 minutes. Drain and pat completely dry. Wet shreds will result in limp fries.
Toss dried shreds with turmeric
Fry
- 1 Tbsp Peanuts
raw - Oil
for deep frying; mustard oil in method - Curry Leaves
A few dried; optionally curry leaves in method
Fry peanuts (and optimally curry leaves) in mustard oil (180C) for about 20 seconds until they deepen in color. Remove and set aside.
Drop in a loose handful of shredded potato. Do not crowd the pan. Fry on medium heat, stirring occasionally, until golden and crispy, about 2 minutes per batch. The process of frying essentially serves to dehydrate the potatoes—and that is what lets them turn crisp, and stay crisp, longer. When the moisture has evaporated as steam bubbles, you know that the alu bhaja is crunchy.
Finish
- NaNRed Chilli Powder
- NaNSalt
to taste - NaNBlack Pepper Powder
Toss fried potatoes with peanuts, a pinch of salt, a pinch of kashmiri mirch.