Aloo-Peyaj Bhaja—Easy, quick Bengali sauteed/fried potato recipe—Classic Rooti-Aloo Bhaja
Growing up in a Bengali household we always had some form of aloo bhaja with at least one of our day’s meals. This soft alu-peyaj bhaja isn’t the most delicious thing one can make with aloo, but it is quick to make and extremely versatile. This dry aloo bhaja can act like a dry alu’r torkari with rooti for breakfast. It can also be served as one of the sides with dal and torkari (vegetables). We would also have it with runny khichuri sometimes on rainy nights. On hot summer afternoons this is what we were served with panta bhaat.
The whole recipe takes 20 minutes to make and it is a keeper. After all, not all that we eat everyday has to be glamorous or even coveted. Some recipes are just monotonous and sustaining and we love them all the same.
View the FULL RECIPE at https://bongeats.com/recipe/alu-peyaj-bhaja/
Jhuri Alu Bhaja: https://youtu.be/HJOm7zMTRX0
Niramish Alu’r Dum: https://youtu.be/lgKT3avl8j0
Alu Sheddho: https://youtu.be/VcK4c7xqbI0
Rooti: [coming soon]
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