Gota Posto Diye Aloo Bhaja -Bengali Potato fry with Whole Poppy Seeds!” Ask any Bengali who knows even a little cooking, and they’ll tell you it’s one of the simplest Bengali dishes to make: just fried potatoes with poppy seeds! So, why am I sharing it? Because easy doesn’t mean it can’t be delicious, and this aloo bhaja is truly amazing.
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This is a basic version of the classic Bengali potato fry that we often enjoy as part of a traditional Bengali meal, served with rice and dal. While there are many ways to make aloo bhaja, the recipes usually differ based on how the potatoes are cut and what spices are used. This particular recipe is one of my favorites. We cut the potatoes into small cubes and then shallow fry them with poppy seeds and dry red chilies.
Simplest Bengali Recipe?
As I said, it’s incredibly easy to make! But I wanted to share it anyway. After all, you’ll mostly find simple recipes on my blog. I only share complicated dishes every now and then. So, why not this fantastic aloo bhaja recipe?
I found myself smiling as I wrote this recipe. It’s funny how hard it can be to describe something so simple! But this dish is truly a staple. Growing up, I ate it all the time, and now I make it for my daughter at least twice a week, whether it’s for lunch, dinner, or her school lunchbox. I often take it to work with roti or paratha. On Sundays, it’s part of our big family meal. It’s just that easy and convenient! So, I decided to let its simplicity shine and share this recipe on my blog.
Bengali Aloo Bhaja – Recipe variations
Now for the really fun part! There are so many ways to make aloo bhaja, and we enjoy them all. Take Jhuri Aloo Bhaja, for instance – it’s a truly refined potato fry, though definitely not the easiest to prepare. Okay, yes, I do share some complex recipes sometimes! It’s just that good. It’s delicious with Bengali vegetable dal. Then there’s Gol Aloo Bhaja, where you shallow fry round slices of potato. That’s wonderful with triangular paratha. And of course, Lomba Alu Bhaji – that’s when potatoes are cut into matchstick-sized pieces before frying, but there are many more ways to make this classic. For this recipe, though, we’re dicing the potatoes into small, cute cubes and frying them with whole poppy seeds. This aloo bhaja is especially tasty and served with a simple moong dal. Now, let’s go through the cooking steps in detail.
The Ingredients Details
Here is what you need to make the simple Gota Posto Diye Aloo Bhaja!
- Potato – choose a variety suitable for frying, which is high in starch such as Chandramukhi if you are in India or Yukon Gold or Russet if you live outside
- Poppyseed or Posto – Easily available in India however, not available in many countries. If not available, you have no option but to skip it.
- Dry Red Chili – adjust to taste; optional, for tempering
- Mustard Oil – traditional for Bengali cooking, but vegetable oil can be substituted if preferred
- Salt
- Turmeric Powder
Step-by-step Recipe – Gota Posto Diye Aloo Bhaja
- Preparing the Potatoes
First, wash the potatoes well under cold, running water. Use a vegetable brush to remove any dirt. This will give you the best flavor.
- Peeling (Optional)
Next, decide if you want to peel the potatoes or leave the skin on. Peeling makes them smoother. Leaving the skin on adds a nice, rustic touch and more fiber. If you keep the skin on, scrub the potatoes extra well.
- Cutting the Potatoes
Now, cut the potatoes into small, even cubes. Aim for cubes that are about ½-inch to ¾-inch in size. This helps them cook evenly. If you want to try something different, you can cut them into thin sticks, wedges, or round slices! Just remember to adjust the cooking time if you use a different shape.
- Soaking the Potatoes
Finally, put the cut potatoes in a bowl of cold water. Let them soak for at least 5 minutes, or even better, for 15-20 minutes.
- Tempering the Oil
Now, let’s heat the oil. Pour 2 tablespoons of mustard oil into a wide, heavy-bottomed pan or wok and set it over medium heat. A wider pan helps spread the heat evenly and keeps the potatoes from getting crowded. Let the oil heat up until it shimmers, almost to the point of smoking. If you’re using mustard oil, you’ll see it change from a dark to a light yellow, and the strong smell will fade away. This means it’s hot enough.
- Adding the Chilies
Once the oil is hot, toss in 2-3 dried red chilies. If you like a milder taste, keep the chilies whole. For more spice, break them into smaller pieces first.
- Frying the Potatoes
Add the drained potatoes to the pan and give them a thorough mix to coat them evenly with the seasoned oil.
- Seasoning and Cooking
Now, sprinkle 1 teaspoon of salt and 1 teaspoon of turmeric powder over the potatoes. Mix everything well so the potatoes are evenly covered in the spices. The turmeric will give your Aloo Bhaja a lovely golden color and a mild, earthy taste.
- Shallow Frying for Crispness
Reduce the heat to low. This is crucial for achieving crispy potatoes without burning them. Shallow fry the potatoes, stirring occasionally, for approximately 6-7 minutes, or until they are properly cooked through and have turned golden brown.
- Adding the Poppy Seeds
When the potatoes are nearly done, add 1 tablespoon of poppy seeds to the pan. Stir well to spread them out evenly.
- Serving
Switch off the flame. Your Posto Dana Diye Aloo Bhaja is now ready to serve.
Frequently Asked Questions
In Kolkata, I usually use either Chandramukhi or Jwoti potatoes. Chandramukhi cooks a little faster.
Nope! This isn’t a French fry recipe, it’s a Bengali Aloo Bhaja. Shallow frying is all you need for this dish.
Not at all! You only need a small amount of oil to make a delicious, simple Aloo Bhaja.
Recipe Card
Gota Posto Diye Aloo Bhaja
Try this delicious Bengali recipe: Potato fry with whole poppy seeds, also known as Gota Posto Diye Aloo Bhaja!
Ingredients
- 4 Potatoes big
- 3 Dry Red Chili
- 1 tablespoon poppy seed/ posto dana
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 2 tablespoon mustard oil
Instructions
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First, wash the potatoes well under running water.
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Then, peel them if you like, though leaving the skin on is also great for aloo bhaja!
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Next, cut the potatoes into small cubes—that’s how I prefer them for this recipe. But feel free to cut them into sticks, wedges, or even round slices if you’d rather.
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Soak the cut potatoes in water for at least 5 minutes.
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Now, heat 2 tablespoons of mustard oil in a pan.
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Once the oil is hot, add 2-3 dried red chilies to season the oil. If you like a little more spice, break the chilies apart.
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Add the potatoes to the pan and stir to coat them in the oil.
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Season with 1 teaspoon of salt and 1 teaspoon of turmeric powder.
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Fry the potatoes gently, until they’re fully cooked but still firm, not mushy. Frying them on low heat for about 6-7 minutes should do the trick.
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When the potatoes are almost done, stir in 1 tablespoon of whole poppy seeds (posto dana) and cook for another minute.
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Finally, turn off the heat. Your Posto Dana Diye Aloo Bhaja is ready to enjoy!
Notes
Tips and Variations
- Oil Choice: While mustard oil is traditional, vegetable oil, canola oil, or sunflower oil can be used as substitutes.
- Spice Level: Adjust the amount of dried red chilies to your preference. You can also add a pinch of red chili powder for extra heat.
- Other Vegetables: For added nutrition and flavor, consider adding other vegetables such as onions, green chilies, or nigella seeds.
Serving Suggestions
- Serve hot as a side dish with rice and dal (lentils).
- Enjoy as a snack with a cup of tea.
- Serve with roti or paratha for a simple and satisfying meal.
Nutrition
Serving: 180g | Calories: 111kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 0.96g | Cholesterol: 0mg | Sodium: 585mg | Fiber: 1g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 48mg | Calcium: 39mg | Iron: 0.86mg
Have you tried the Gota Posto Diye Aloo Bhaja recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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