Crispy AF Potato Fry (Odia Pithou Aloo Bhaja)

May 18

Welcome to the first ever recipe on Ananya’s Table!

For the past two weeks, I’ve been going back and forth trying to decide what the very first recipe should be—and then it hit me. This one. The OG comfort dish. The one my 4-year-old self begged my mom to make every day. And let’s be honest, not much has changed.

So here it is—Pithou Aloo Bhaja, or as I like to call it, the Crispy AF Potato Fry. It’s Odia, it’s nostalgic, and it’s what your soul needs when you’re craving something deceptively simple but deeply satisfying.

No need for baking soda, deep frying, or fancy coatings—just soaked rice and some pantry staples turned into the most flavorful batter. Let’s get into it.

Ingredients

For the batter

2–3 tablespoons uncooked rice (soaked for 30+ minutes)
1 green chili (or more if you like it hot)
½ inch piece of ginger
2–3 garlic cloves
1 small onion (roughly chopped)
½ tsp mustard seeds
Salt to taste
A splash of water (to blend)

Other

2–3 medium potatoes, peeled and thinly sliced (around 1–2 mm thick)
Oil (or ghee/butter if you're feeling indulgent)

Equipment

Grinder
Pan

How to Make It

Step 1: Soak Everything Together
In a bowl, soak the uncooked rice along with the green chili, ginger, garlic, onion, mustard seeds, and salt. This saves time and ensures everything softens evenly. Soak for at least 30 minutes.

Step 2: Make the Batter
Transfer the soaked mixture to a grinder. Add a splash of water and blend until you get a thick, slightly coarse paste.

📝 Texture tip: The batter should be like dense cake batter—if you scoop it with a spoon, it should hold its shape without dripping. Think: thick enough to coat the potatoes generously, but soft enough to spread around them.

Step 3: Prep the Potatoes
Peel and slice the potatoes very thin—around 1–2 mm. The thinner they are, the better they’ll cook and crisp up in the pan.

Step 4: Coat
Mix the sliced potatoes into the batter. Stir well so that every slice is coated evenly.

Step 5: Pan Fry It All Together
Heat a wide pan with a little oil (or ghee/butter for added richness).
Pour the potato-batter mix into the pan and spread it out like a thick pancake, letting the pieces stick slightly together.

Cook uncovered on medium heat until the underside turns golden and crisp—about 6–8 minutes. Flip in large sections and cook the other side till it’s just as crisp.

Step 6: Serve Hot
Break into wedges or pull apart by hand. Serve as a snack, side dish, or indulgent main. It pairs beautifully with dal-rice or stands strong all on its own.