DISH RESEARCH · Dish
Alu bhaja
A Bengali side of thin potato slices fried in mustard oil with chilli and turmeric until golden and crisp-edged.
About Alu bhaja
Alu bhaja, also written aloo bhaja, is a simple Bengali potato fry commonly served with dal and rice or khichdi. This profile follows a sliced version seasoned with chilli, turmeric and mustard oil.
The potato stays mellow and earthy beneath the pungent warmth of mustard oil, gentle chilli heat and turmeric's dry aromatic note.
The finished slices are golden yellow, lightly crisp around their browned edges and soft through the centre, with no sauce or heavy coating.
Allergens in this recipe
Contains: Mustard.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Alu bhaja
Bengali Aloo Bhaja with Mustard Oil.
- PotatoesTender starchy base
- Chilli powderDry heat
- TurmericColour and earthy aroma
- SaltSeasoning
- Mustard oilPungent frying fat
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Potatoes:
- Chilli powder:
- Turmeric:
- Salt:
- Mustard oil:
Origins & food traditions
Dassana Amit documents aloo bhaja as a classic Bengali side dish and provides a complete everyday version based on sliced potato, chilli, turmeric, salt and mustard oil.
Countries
- India
Cuisines & regions
- Bengali Cuisine
- Indian Cuisine