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If you are a big fan of crunchy potatoes—and who wouldn’t be, honestly—then you’re in for a treat. You might assume that French Fries are the best thing you’ve eaten when it comes to crunchy, salty potatoes, but trust me, you haven’t tasted the best till you’ve had Straw Potatoes.
Many believe that Straw Potatoes originated in Britain. Also known as shoestring potatoes, this recipe calls for fine, long cuts of potatoes which are deep fried in fat and garnished with salt before serving. While not considered a main dish, Straw Potatoes are often served on top of steaks and on the side of burgers in restaurants and pubs across the UK.
The history of Straw Potatoes in India is, however, more vivid. Also known as Aloo Bhujiya in North India, Straw Potatoes are spiced and salted, and served as a snack. In many households, Aloo Bhujiya is also served as a side for the simple Dal-Chawal combo. Parsi cuisine includes the dish by serving it on top of dishes like Salli Boti. In Bengal, Straw Potatoes have been taken to an all-new level in the form of Jhuri Aloo Bhaja. Flavoured with salt, curry leaves and peanuts, Jhuri Aloo Bhaja is served alongside dal and rice not only for simple homecooked lunches, but also at weddings and special occasions.
Want to give this recipe a try? The first thing you need is the right equipment. You need a grater with big holes to make the fine cutting of the potatoes easy. You also need a fine-meshed frying strainer to get the deep-fried potatoes out of the wok. Here is the basic recipe you need to make Straw Potatoes.
Ingredients:
8 potatoes
Oil, for frying
Salt, to taste
Method:
1. Wash and peel the potatoes, then use a grater with big holes to grate the potatoes.
2. Place the grated potatoes in a large sieve, and place the sieve over a bowl.
3. Add salt to the potatoes and toss them well.
4. Let the potatoes rest for 10-15 minutes, the gently squeeze them from the top to release the water and starch from the potatoes.
5. Once the potatoes are strained of water, heat oil in a wok.
6. Once the oil is hot, add a handful of the potatoes to it. If the potatoes splutter too much and stick together, then squeeze the raw potatoes in the sieve further to release the water and starch.
7. Fry all the potatoes until they turn golden brown and crunchy, them remove them from the oil.
8. Shift the fried potatoes in a large tray or bowl lined with paper to soak the extra oil.
Once you have the fried potatoes ready, there are two easy versions you can whip up with a few ingredients.
1. Lemon Rosemary Straw Potatoes
Ingredients:
2 sprigs fresh rosemary
Zest of 1 large lemon
Sea salt (optional)
Method:
1. In the remaining oil in the wok, quickly add some fresh rosemary sprigs.
2. Once they crunch up a bit, add them to the cooked Straw Potato bowl.
3. Add the lemon zest and sea salt, and give the bowl a quick but gentle toss.
4. Serve hot on the side of a roasted dish.
2. Jhuri Aloo Bhaja
Ingredients:
2 sprigs curry leaves
½ cup peanuts, toasted
Black salt (optional)
Method:
1. In the remaining oil in the wok, quickly add the curry leaves.
2. Once the curry leaves crunch up a bit, add them to the cooked Straw Potato bowl.
3. Add the toasted peanuts and black salt, and give it a gentle toss.
4. Serve hot on the side of dal-chawal.
