Potato Crisps

Potato crisps julienne (Jhuri Jhuri Aloo Bhaja) bring back memories from my childhood. It used to be a favourite. My grandmother and mother both made it for us kids. We would tease each other about who got more.

 I still make it occasionally, though now the quantity on my plate has become limited. That’s OK, once in a while is fine.

These crisps are very versatile. Have them with dal chawal or puri. Sprinkle them over some chaat and enjoy.

They are great to carry along on a road trip as they stay well for 3 to 4 days (maybe longer).

Click the link for the video recipe:

Potato Crisps Julienne

Ingredients:

Large or medium sized potatoes

Mustard oil or Vegetable oil – for deep frying

Salt – to taste

Method:

1.    Peel the potatoes and cut them into juliennes or very thin strips. You could use a slicer to slice them and then cut them into strips.

2.    Put the potato strips into a bowl of water. It will become muddy from the starch released by the potato. Wash it well till the water becomes clear.

3.    Let the potato strips soak in water for 45 mins to 1 hour.

4.    Drain them and wipe them dry with a clean kitchen cloth or towel.

5.    Heat oil for deep frying. Fry the juliennes in small batches stirring them continuously till they turn golden and crisp.

6.    Remove from oil and drain on absorbent paper. Fry the remaining potato in small batches.

7.    Cool completely, season with salt. Mix well. Store in an airtight container for later. Keeps well for 3 to 4 days.

Note: It goes really well with dal chawal and also with paratha or puri. Great to carry along on your journey.

© Rinki’s Kitchen