Bengali Shoestring Fries – Jhuri Alu Bhaja
On chilly gloomy days, especially when my mood matches the weather only Bengali comfort food will do! But you sort of knew that right? I have spent the last several weeks drooling over a new Bengali cookbook. Taste of Eastern India, is penned and photographed by the lovely Kankana at Playful Cooking. A beautiful volume that combines a nice compact assortment of Bengali recipes. My new favorite from her book is her rendition of Jhuri Alu Bhaja or Bengali Shoestring Fries.
My Jhuri Alu Bhaja Story
There are several recipes that I have marked up to try, but, last Sunday I made these lovely shoestring fries, and served them with rice and red lentils.
I would have done more with this post, but absolutely had to share and talk about the book before 2018 goes away. It is one of those things. I often like to do a clean start, completing all the little things that I can. Do you have little things that define annual milestones for you?
Celebrating Simplicity
Bengali cooking and food is so special for me. Much as I like the complex and fancier recipes, it is often the simple homey recipes that makes this the cuisine of my childhood, the cuisine that is still soul food for me. As I have often said, however, the magic of any home cuisine rests in the gentle creativity of the home cook.
This creativity is beautifully showcased in The Taste of Eastern India, both in Kankana’s equisite photography and her original touches to classic recipes. It is fun to find new ways to rediscover classic favorites. I absolutely love her fish recipes and have bookmarked the Kabiraji cutlet for an indulgent evening. And for the ageless Bengali shoestring fries, I love the addition of peanuts and mint. The milder weather has actually prompted a few sprigs of mint to sprout in our backyard. I was happy to pick them for yet another round with these delicious fries.
How to Enjoy Jhuri Alu Bhaja
BTW, my son now likes them with his breakfast eggs and as they say, why not? But sticking to the class rice and lentil combination here are two interesting dals to check out, Roasted Yellow Lentils and Yellow Lentils with Hyacinth Beans.
A lovely fresh take on a simple homey Bengali dish.
Ingredients
- 2 large potatoes
- 1 and 1/2 tablespoons salt
- Oil for deep frying
- 1/4 cup peanuts
- 12 fresh mint leaves
Instructions
- Wash the potatoes throughly. Using the big holes of a cheese grater, grate the potatoes. Place the potatoes in a bown and add water to cover. Sprinkle with the salt and allow the grated potatoes to soak for 15 minutes.
- After 15 minutes, drain the grated potatoes using a colander. Wash the potatoes several times to get of as much starch as possible. Layer a kitchen towel on a plate or chopping board and spread the grated potatoes evenly on the kitchen towel. Place another towel on top and pat it lightly so the towel soaks up as much moisture as possible. Set aside for 15 minutes and allow the kitchen towel to soak up more moisture. Change the kitchen towel if needed. The grated potatoes shouldn't feel too wet.
- Once you are ready to make the fries, prepare another large plate with a kitchen towel in a deep heavy bottomed pan over medium-high heat, pour enough oil to reach a depth of 1 inch (3cm) Once the oil reaches about 350F (177C), add the peanuts and fry for 2 minutes. Using a slotted spoon, transfer the peanuts to the prepared plate to drain.
- Next, fry the grated potatoes. Remove the kitchen towel that was on top of they layered grated potatoes. Take a handful of the grated potatoes and very carefully add it to the hot oil. Depending on how big your pan is, fry in batches without overcrowding. Adding too much will clumb the potatoes. Using a slotted spoon stir 2 or 3 minutes, or until the potato strings look golden brown in color. Transfer to a plate with the fried peanuts. Sprinkle a pinch of salt and continue frying the rest of the grated potatoes.
- Once you are done with the potatoes, turn off the heat and add the mint leaves to the pan. They will sizzle and curl up immediately. Remove with a slotted spoon and add the leaves on top of the potatoes.Toss everything very delicately. The potatoes stay chrunchy even after several hours and can be stored in an airtight container once cooled completely.
Notes
Recipe reprinted from Taste of Eastern India - Delicious Authentic Bengali Meals You Need to Try By Kankana Saxena (c) 2018 Page Street Publishing