Potato Murmure, a Bengali style potato fry which can be served as tea time snacks or as a side for lunch. Aloo Bhaja is simple and easy dish to prepare. Thin grated potato strips are deep fried and they are very crunchy. I have added curry leaves and peanuts for extra flavor.
Serve this fried potato strips with South Indian style sambar rice if you have plans for lunch. Another interesting way of serving this delicious aloo bhaja is try it in an south indian mixture style Mix with fried garlic cloves, peanuts, channa dal, etc.
Here is the video of Potato Murmure
- 2 big potatoes
- Salt to taste
- 15-20 curry leaves
- Peanuts ¼ cup
- 1 tsp Pepper powder
- Oil for deep frying
- Wash and peel potatoes. Grate them into thin sticks. Wash under running tap water for 2-3 times. Now, soak grated potatoes in cold water for 5 mins. Drain the water completely. Spread them on a clean kitchen cloth to absorb water. Once the moisture is completely absorbed, transfer those strips to a plate.
- Heat oil for deep frying in a kadhai. Keep it at low-medium flame. Once oil is hot, drop few strips of potatoes in oil and fry till it turns crispy. Remove from the oil and proceed with the next batch of potato strips. Drain the excess oil from fried potato strips with the help of absorbent tissue paper. In the same oil, fry curry leaves and peanuts
- Mix curry leaves with fried potato strips. Sprinkle salt and pepper powder. Mix everything well. Serve Jhure-jhure Aloo Bhaja with a cup of tea / coffee.
After draining from cold water, don't allow it in air to get dry