Khasa aloo bhaji — crispy double-fried potatoes — are tossed in a crush of toasted sesame, cumin, coriander, and fennel seeds with fine salt and a final squeeze of lime.
Forget everything you know about fries! We’re taking the humble potato to a whole new level with this Khasa Aloo Bhaji recipe. Imagine this: perfectly crispy, double-fried potato slices that puff up like little pillows, coated in a toasted, nutty sesame and spice blend. They’re savory, sophisticated, and utterly addictive. This isn’t just a side dish; it’s a showstopper that will have everyone reaching for more. Ready to create the crispiest potatoes of your life?
Ingredients
• Potatoes: 4 large mealy-type baking potatoes like Idahos, approx. 35.2 oz / 1000 g, peeled.
• Frying Fat: Ghee or vegetable oil, enough to half-fill your pan.
• Sesame Seeds: 3 tbsp / 28 g. (0.99 oz)
• Cumin Seeds: 0.5 tbsp (8 ml), slightly crushed.
• Coriander Seeds: 0.5 tbsp (8 ml), slightly crushed.
• Fennel Seeds: 0.5 tsp. (2.5 ml)
• Seasoning: 0.5 tsp (2.5 ml) fine salt or herb salt.
• Garnish: 3 tbsp / 45 ml fresh lime or lemon juice, optional.
Instructions
1. Prepare the Potatoes: Cut peeled potatoes into large rectangles. Slice them lengthwise into uniform 0.25-inch / 0.6 cm thick slices.
2. Soak to Remove Starch: Rinse the slices in cold water, then place them in a bowl of ice-cold water to soak for at least 20 minutes. This is key for crispiness!
3. Mix the Spices: While potatoes soak, combine the sesame, cumin, coriander, and fennel seeds in a shallow dish. Set aside.
4. First Fry (Blanching): Drain the potatoes and pat them completely dry. Heat oil to 340°F / 170°C. Fry in small batches for 6-7 minutes until cooked through and blistered, but not browned.
5. Cool and Coat: Transfer potatoes to a paper towel to drain and cool for at least 5 minutes. Once cool, press each slice firmly into the seed mixture to coat, shaking off any excess.
6. Second Fry (Crisping): Increase oil temperature to 375°F / 190°C. Fry the coated potatoes again, in batches, until golden brown and wonderfully crisp.
7. Season and Serve: Drain on paper towels. While still hot, sprinkle with salt. Just before serving, drizzle with fresh lime or lemon juice for a zesty kick.
Nutritional Information
• (Per Serving)
• Calories: 454 kcal
• Total Fat: 28.8 g
• Saturated Fat: 4.1 g
• Cholesterol: 0 mg
• Sodium: 295 mg
• Total Carbohydrates: 45.3 g (1.6 oz)
• Dietary Fiber: 5.5 g
• Total Sugars: 2.5 g (0.09 oz)
• Protein: 6.3 g
• Vitamin C: 32.0 mg
• Calcium: 65.0 mg
• Iron: 2.8 mg
• Potassium: 950 mg
Pro Tips
• Use the Right Potato: Starchy, mealy potatoes like Russets or Idahos are essential. Waxy potatoes hold too much moisture and won’t get crispy or puff up.
• Don’t Skip the Soak: Soaking in ice water for 20+ minutes removes excess surface starch, preventing the potatoes from burning before they are fully cooked and crisp.
• Dry, Dry, Dry: Moisture is the enemy of crispy! Pat the potato slices completely dry before their first fry. Water will cause dangerous splattering and result in soggy potatoes.
• Temperature is Everything: Use a thermometer! The first fry at 340°F / 170°C cooks the inside, and the second fry at 375°F / 190°C creates that perfect golden, crispy exterior.
• The Party Trick: You can do the first fry and coat the potatoes in seeds hours ahead of time. When you’re ready to serve, just do the final high-heat fry for hot, crispy potatoes on demand.
FAQ
Q: Can I make this Khasa Aloo Bhaji recipe vegan
A: Absolutely! To make this recipe fully vegan, simply use vegetable oil, canola oil, or another high-smoke-point plant-based oil for frying instead of ghee. The rest of the ingredients are naturally vegan and plant-based.
Q: What can I serve with these potatoes to make a full vegetarian meal
A: These potatoes are fantastic alongside a protein-rich dal like dal tadka or chana masala. They also pair wonderfully with a cooling raita (use a plant-based yogurt for a vegan option) and fresh naan or roti to create a balanced and satisfying vegetarian meal.
Q: How do I store and reheat leftover Aloo Bhaji
A: For best results, store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and restore their crispiness, avoid the microwave. Instead, spread them on a baking sheet and reheat in an oven or air fryer at 375°F / 190°C for 5-7 minutes until hot and crispy again.
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Khasa Aloo Bhaji (Crispy Double-Fried Potatoes)
Ingredients
Method
- Prepare the Potatoes: Cut peeled potatoes into large rectangles.
- Slice them lengthwise into uniform 0. 25-inch / 0. 6 cm thick slices.
- Soak to Remove Starch: Rinse the slices in cold water, then place them in a bowl of ice-cold water to soak for at least 20 minutes. This is key for crispiness!
- Mix the Spices: While potatoes soak, combine the sesame, cumin, coriander, and fennel seeds in a shallow dish.
- Set aside.
- First Fry (Blanching): Drain the potatoes and pat them completely dry.
- Heat oil to 340°F / 170°C.
- Fry in small batches for 6-7 minutes until cooked through and blistered, but not browned.
- Cool and Coat: Transfer potatoes to a paper towel to drain and cool for at least 5 minutes.
- Once cool, press each slice firmly into the seed mixture to coat, shaking off any excess.
- Second Fry (Crisping): Increase oil temperature to 375°F / 190°C.
- Fry the coated potatoes again, in batches, until golden brown and wonderfully crisp.
- Season and Serve: Drain on paper towels.
- While still hot, sprinkle with salt. Just before serving, drizzle with fresh lime or lemon juice for a zesty kick.
- Don't Skip the Soak: Soaking in ice water for 20+ minutes removes excess surface starch, preventing the potatoes from burning before they are fully cooked and crisp.
- Dry, Dry, Dry: Moisture is the enemy of crispy!
- Pat the potato slices completely dry before their first fry. Water will cause dangerous splattering and result in soggy potatoes.
