Double-Fried Potatoes KHASA ALOO BHAJI

There’s nothing quite like biting into a perfectly cooked potato, and this Vegetarian Double-Fried Potatoes recipe takes that experience to a whole new level. Known traditionally as Khasa Aloo Bhaji, these aren’t your average fries—they are double-fried for that ultimate crunch and coated in a toasted sesame and spice blend that is absolutely mouthwatering. If you’re looking for a crispy potato recipe that brings a sophisticated, savory twist to your table, this is it. It reminds me of a rustic take on classic French soufflé potatoes, but with bold, zesty flavors that make it an unforgettable side dish.

Ingredients

• Potatoes: 4 large mealy-type baking potatoes, such as Idahos or Burbanks (approx. 35.2 oz / 1000 g), peeled.

• Frying Fat: Ghee or vegetable oil (sufficient amount to half-fill your deep-frying vessel).

• Sesame Seeds: 3 tbsp (approx. 1 oz / 28 g).

• Cumin Seeds: 0.5 tbsp, slightly crushed.

• Coriander Seeds: 0.5 tbsp, slightly crushed.

• Fennel Seeds: 0.5 tsp.

• Seasoning: 0.5 tsp fine salt or herb salt.

• Garnish: 3 tbsp (approx. 1.5 fl oz / 45 ml) fresh lime or lemon juice (optional).

Instructions

1. Prepare the Potatoes: Cut the peeled potatoes into the largest possible rectangles, discarding the rounded ends (or save them for a soup). Slice the rectangles lengthwise, with the grain, into slices exactly 0.25 inch (0.6 cm) thick.
2. Soak: Rinse the potato slices in cold water to remove surface starch. Place them in a bowl of ice-cold water and let them soak for at least 20 minutes.
3. Prepare the Spice Mix: While the potatoes are soaking, combine the 3 tbsp of sesame seeds, 0.5 tbsp of cumin seeds, 0.5 tbsp of coriander seeds, and 0.5 tsp of fennel seeds in a shallow dish. Mix well and set aside.
4. First Fry (Blistering): Drain the potatoes and pat them thoroughly dry with paper towels. Heat your ghee or oil in a deep pan to 340°F (170°C). Working in small batches to avoid crowding, deep-fry the potatoes for about 6 to 7 minutes. You want them cooked through and blistered, but not browned.
5. Cool and Coat: Transfer the fried potatoes to paper towels to drain. Allow them to cool for at least 5 minutes. Once cooled (or at room temperature), press each potato slice firmly into the seed mixture so the seeds adhere, then shake off any loose seeds.
6. Second Fry (Crisping): Increase the oil heat to 375°F (190°C). Fry the coated potatoes a second time until they are golden brown and crisp.
7. Season and Serve: Drain on a paper towel-lined sheet to absorb excess oil. While piping hot, sprinkle with the 0.5 tsp of salt. Just before serving, drizzle with the 3 tbsp of lime or lemon juice for a zesty finish.

Nutritional Information (Per Serving)

• Calories: 454 kcal

• Total Fat: 28.8 g

• Saturated Fat: 4.1 g

• Cholesterol: 0 mg (if using vegetable oil)

• Sodium: 295 mg

• Total Carbohydrates: 45.3 g

• Dietary Fiber: 5.5 g

• Total Sugars: 2.5 g

• Protein: 6.3 g

• Vitamin C: 32.0 mg

• Calcium: 65.0 mg

• Iron: 2.8 mg

• Potassium: 950 mg

Pro Tips for Perfectly Crispy Khasa Aloo Bhaji

• Choose the Right Potato: The success of this recipe relies heavily on starch content. Always use “mealy” or starchy potatoes like Russets, Idahos, or Maris Piper. Avoid waxy potatoes (like Red Bliss or Fingerlings), as they hold too much moisture and won’t achieve that light, fluffy interior or the desired “puff.”

• The Ice Water Soak is Non-Negotiable: Don’t rush step 2! Soaking the potatoes in ice-cold water for at least 20 minutes draws out excess starch. If you skip this, the sugars in the starch will burn before the potato is cooked, and you’ll lose that signature crunch.

• Dry Them Completely: Moisture is the enemy of deep frying. Before the first fry, ensure your potato slices are bone-dry using paper towels or a clean kitchen cloth. Excess water lowers the oil temperature too quickly and can cause dangerous splattering.

• Watch Your Oil Temperature: The difference between greasy potatoes and crispy perfection is temperature control. Use a candy or deep-fry thermometer to maintain the oil at exactly 340°F (170°C) for the first round and 375°F (190°C) for the second. If the oil is too cool, the potatoes will absorb it like a sponge.

• The “Make Ahead” Party Trick: If you are hosting a dinner, you can complete the “First Fry” and the seed coating steps hours in advance. Leave the potatoes at room temperature (or refrigerate if it will be longer than 4 hours), and then just do the final high-heat fry right before you serve. This guarantees they hit the table piping hot and crispy.

• Seed Adhesion: If you find the seeds aren’t sticking well, try pressing the potatoes into the mix while they are still slightly warm and tacky from the first fry, rather than waiting for them to cool completely.

Frequently Asked Questions

• Can I make these Double-Fried Potatoes in an Air Fryer? While the traditional Khasa Aloo Bhaji method requires deep frying to get the potatoes to puff and crisp properly, you can use an air fryer for a healthier version. Air fry the potato slices at 375°F (190°C) for 12–15 minutes, shaking halfway through. However, note that they likely won’t achieve the same “soufflé” puff or the ultra-crispy crust that the double-fry oil method provides.

• Why didn’t my potatoes puff up like the photos? Don’t worry, this is normal! As mentioned in the recipe, usually only about 60% of the slices will fully puff. The key to success is using “old” or mature baking potatoes (like Russets) which have lower moisture content. If the potatoes are too fresh or waxy, or if the oil temperature drops too low during the second fry, they won’t puff. Even the flat ones will still be deliciously crunchy!

• Is this recipe Gluten-Free and Vegan? Yes, this recipe is naturally 100% Vegan and Gluten-Free. It uses pure spices, seeds, and potatoes with no wheat flour batter. It is a fantastic appetizer for guests with dietary restrictions.

• Can I prep these potatoes ahead of time for a party? Absolutely. You can complete the first frying stage (blistering) and coat them in the sesame seed mixture up to 4 hours in advance. Leave them at room temperature. When your guests arrive, simply drop them into the hot oil (375°F / 190°C) for the final browning.

• What is the best oil to use for deep frying potatoes? Traditionally, Ghee adds a rich, nutty flavor that compliments the Indian spices perfectly. However, for a neutral taste and high smoke point, Vegetable Oil, Canola Oil, or Peanut Oil are excellent choices. Avoid Olive Oil as it has a low smoke point and can burn at the high temperatures required for the second fry.

• Are these potatoes spicy? Not really. The “spice” comes from aromatic seeds like cumin, coriander, and fennel, which provide flavor and earthiness rather than heat. If you want to add a spicy kick, you can mix a pinch of Cayenne pepper or red chili powder into the seed mixture before coating the potatoes.

Conclusion

Mastering these Vegetarian Double-Fried Potatoes might take a little patience with the temperature, but the result is absolutely worth it. The unique combination of the nutty sesame crust and the bright zest of fresh lime makes this Khasa Aloo Bhaji a true showstopper. Whether you’re serving them as a conversation-starting appetizer or a comforting side dish, they are sure to disappear fast. Give this recipe a try, and let me know in the comments below if you managed to get that perfect ‘soufflé’ puff—I’d love to hear how they turned out!