Odia Aloo Bhaja

Odia Aloo Bhaja

Odia Aloo Bhaja

Veg Vegan

Thin potato strips fried in mustard oil until golden and slightly crisp, tempered with panch phoron, dried red chilli, and a pinch of turmeric — the simplest and most universally eaten side dish of the Odia thali. Every Odia home makes aloo bhaja at least twice a week; the mustard oil and panch phoron give the fried potato a nutty, spiced character quite different from any other region's fried potato preparation.

Cuisines

Odia

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

3 medium potatoes
2 tablespoons mustard oil
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon panch phoron
1 pinch asafoetida
— salt to taste
1 tablespoon chopped coriander leaves

Instructions

  1. 1 Peel the potatoes and cut them into thin slices.
  2. 2 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
  3. 3 Add panch phoron and a pinch of asafoetida to the hot oil and let them splutter.
  4. 4 Add the sliced potatoes to the pan and stir well to coat them with the oil and spices.
  5. 5 Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Mix well.
  6. 6 Cook on medium heat, stirring occasionally, until the potatoes are golden brown and crispy.
  7. 7 Garnish with chopped coriander leaves before serving.

Tips

For a spicier version, add a chopped green chili along with the panch phoron.