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Khasa Aloo Bhaji (Crispy Double-Fried Potatoes) – vegetarian recipe
Stav Kogan

Khasa Aloo Bhaji (Crispy Double-Fried Potatoes)

Forget everything you know about fries! This Khasa Aloo Bhaji recipe creates 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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 serving
Calories: 454
Ingredients Method Nutrition

Ingredients
  

  • 4 large Potatoes 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.
  • 3 tbsp (28 g / 0.99 oz) Sesame Seeds
  • 0.5 tbsp (8 ml) Cumin Seeds , slightly crushed.
  • 0.5 tbsp (8 ml) Coriander Seeds , slightly crushed.
  • 0.5 tsp (2.5 ml) Fennel Seeds
  • 0.5 tsp (2.5 ml) Seasoning fine salt or herb salt.
  • 3 tbsp (45 ml) Garnish fresh lime or lemon juice, optional.
  • 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.
  • 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.

Method
 

  1. Prepare the Potatoes: Cut peeled potatoes into large rectangles.
  2. Slice them lengthwise into uniform 0. 25-inch / 0. 6 cm thick slices.
  3. 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!
  4. Mix the Spices: While potatoes soak, combine the sesame, cumin, coriander, and fennel seeds in a shallow dish.
  5. Set aside.
  6. First Fry (Blanching): Drain the potatoes and pat them completely dry.
  7. Heat oil to 340°F / 170°C.
  8. Fry in small batches for 6-7 minutes until cooked through and blistered, but not browned.
  9. Cool and Coat: Transfer potatoes to a paper towel to drain and cool for at least 5 minutes.
  10. Once cool, press each slice firmly into the seed mixture to coat, shaking off any excess.
  11. Second Fry (Crisping): Increase oil temperature to 375°F / 190°C.
  12. Fry the coated potatoes again, in batches, until golden brown and wonderfully crisp.
  13. Season and Serve: Drain on paper towels.
  14. While still hot, sprinkle with salt. Just before serving, drizzle with fresh lime or lemon juice for a zesty kick.
  15. 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.
  16. Dry, Dry, Dry: Moisture is the enemy of crispy!
  17. Pat the potato slices completely dry before their first fry. Water will cause dangerous splattering and result in soggy potatoes.

Nutrition

Calories: 454kcalCarbohydrates: 45.3gProtein: 6.3gFat: 28.8g

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