There is nothing quite like the crunch of a perfectly fried snack to get the appetite going. Today, I’m sharing one of my favorite vegetarian appetizers: Aloo Gajar Bhaji, or as we often call it, Deep-Fried Julienne Potatoes and Carrots. This isn’t a heavy main dish; it’s a light, crispy ‘nibbler’ that pairs perfectly with a fresh squeeze of lemon and a kick of cayenne. Whether you use a mandoline or a food processor to get those uniform crispy vegetable straws, this recipe is surprisingly easy and totally addictive—trust me, these will disappear from the bowl faster than you can fry them!
This dish relies on precise cutting. While it can be done by hand, using a good mandoline or a food processor with a fine julienne blade makes it effortless. The result is perfectly uniform vegetable straws that fry up crisp and golden.
Recipe Notes Yields: 5 to 6 servings Serving Size: Approx. 3 to 4 tbsp (45 to 60 ml) per person Preparation Time: 30 minutes (by hand) or 5 minutes (food processor) Soaking Time: 30 minutes Cooking Time: Approx. 15 minutes
Ingredients
- 2 large carrots, peeled (approx. 6 ounces / 170 grams)
- 2 medium baking potatoes, peeled (approx. 12 ounces / 340 grams)
- Ghee or Vegetable Oil for deep-frying (enough to fill pan 2 inches deep) 0.25 to 0.5 tsp
- fine salt 0.25 tsp
- cayenne pepper or paprika 1 tbsp
- fresh lemon juice
Instructions
- Prepare the Vegetables Using a Food Processor: Attach the fine julienne blade. Cut the carrots and potatoes into blocks that are roughly 1.5 inches (6.5 cm) long. Stack them horizontally into the feed tube. Process to create fine straws that are approximately 2.5 inches (6.5 cm) long. Using a Knife: Slice the vegetables lengthwise into planks about 0.125 inches (3 mm) thick. Stack the planks and cut them crosswise into uniform matchsticks about 2.5 inches (6.5 cm) long. Uniformity is key to ensuring they cook evenly.
- Soak and Dry Place the cut carrots and potatoes into separate bowls filled with ice water. Let them soak for 30 minutes. Drain well and pat them thoroughly dry with paper towels to remove excess moisture before frying.
- Fry the Vegetables Pour enough ghee or oil into a deep frying pan or wok to reach a depth of 2 inches (5 cm). Heat over moderately high heat until a deep-frying thermometer registers 370°F (190°C). Test the oil by dropping in a small handful of julienne carrots. Fry until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Continue frying the remaining carrots and potatoes in small batches to avoid overcrowding the pan.
- Season and Serve Place the hot, crisp straws into a mixing bowl. Immediately sprinkle with the 0.25 to 0.5 tsp salt, 0.25 tsp cayenne (or paprika), and drizzle with 1 tbsp lemon juice. Toss gently to coat. Serve immediately while warm; do not cover the bowl, or the vegetables will lose their crunch.
Nutritional Information
Serving Size: 1 of 6 servings (approx. 3 to 4 tbsp) Calories: 185 kcal Total Fat: 13 g Saturated Fat: 1.5 g (higher if using Ghee) Cholesterol: 0 mg (higher if using Ghee) Sodium: 180 mg Total Carbohydrates: 16 g Dietary Fiber: 2.5 g Sugars: 2 g Protein: 2 g
Pro Tips for Perfect Aloo Gajar Bhaji
Uniformity is Key: Whether you use a mandoline, a food processor, or a knife, aim for pieces that are exactly the same size. If your straws are different thicknesses, the thin ones will burn before the thick ones are cooked through. The “Squeaky Clean” Dry: Moisture is the enemy of crispy frying. After soaking your vegetables in ice water, don’t just drain them—pat them aggressively dry with paper towels or a clean kitchen cloth. Any water left on the vegetables will lower the oil temperature and create steam, leading to soggy fries instead of crisp straws. Watch Your Oil Temperature: Invest in a deep-frying thermometer. You need to maintain the oil at 370°F (190°C). If the temperature drops too low (which often happens when you add the cold vegetables), the straws will absorb too much oil and become greasy. Let the oil come back up to temperature between batches! Don’t Overcrowd the Pan: It can be tempting to throw everything in at once, but frying in small batches ensures the vegetables have room to swim. Overcrowding drops the oil temperature rapidly and makes the straws stick together. Season Immediately: The best time to season deep-fried food is the second it hits the bowl. The residual heat helps the salt and spices cling to the straws. If you wait until they cool down, the spices will just fall to the bottom of the bowl. Serve it “Open Air”: Never cover these once they are cooked! Trapping the steam will turn your crispy masterpiece soft and limp within minutes. Serve them immediately in an open bowl or basket.
Frequently Asked Questions
Why did my julienne fries turn out soggy? Soggy fries are usually caused by two things: excess moisture or low oil temperature. Make sure you pat the vegetables completely dry after soaking them. Additionally, ensure your oil stays at 370°F (190°C). If the oil is not hot enough, the vegetables will absorb the oil rather than searing the outside, leading to a limp texture.
Can I make Aloo Gajar Bhaji in an Air Fryer? Yes, you can, though the texture will be slightly different than the traditional deep-fried version. To air fry, toss the dried julienne strips in 1 to 2 tbsp of oil and arrange them in a single layer in the basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking the basket halfway through, until crispy.
What is the best type of potato to use for frying? High-starch potatoes are best for frying because they have less moisture and fluffier interiors. Russet potatoes or Idaho baking potatoes are excellent choices. Avoid waxy potatoes (like red potatoes), as they can become limp and brown too quickly.
Can I prepare this dish ahead of time? This dish is best enjoyed immediately while it is still hot and crispy. If you need to prep ahead, you can cut the vegetables and leave them soaking in the ice water for up to an hour before frying. If you have leftover fried straws, you can try re-crisping them in an oven at 350°F (175°C) for 5 minutes, but they won’t be quite as good as fresh.
Is this recipe gluten-free and vegan? Yes! Aloo Gajar Bhaji is naturally gluten-free and vegan, provided you use vegetable oil for frying instead of Ghee. It is a fantastic appetizer for guests with dietary restrictions.
Do I have to peel the carrots and potatoes? It is highly recommended. Peeling removes the tough outer skin and ensures a uniform texture and appearance. For this delicate julienne cut, the skin can sometimes detach during frying or burn faster than the flesh.
Conclusion
I hope this Aloo Gajar Bhaji recipe finds its way into your regular snack rotation soon. There is something incredibly satisfying about turning humble ingredients like carrots and potatoes into such an elegant, crispy vegetarian appetizer. Whether you serve these deep-fried julienne straws at your next get-together or just whip up a batch for a weekend movie night, the combination of spicy cayenne and zesty lemon is sure to be a hit. Don’t be intimidated by the prep work—grab that mandoline or food processor, and you’ll be ready to fry in minutes. If you give this recipe a try, I’d love to hear how it turned out in the comments below!
