Aloo bhujiya- a classic potato fry made with basic spices – a specialty from the state of Bihar
Potato bhujiya is a easy, quick everyday kind of side dish to serve with your meal. Potatoes are thinly slices’ and tempered in mustard oil with just few basic spices. it is specially made in Bihar and Uttar Pradesh states.
Potato is the most popular vegetable of the world and in India it is the most commonly used vegetable. In India we add potato with most of the vegetables like- cabbage, brinjal, carrot, beans, okra, spinach,cauliflower, peas ,and many other of vegetables are cooked with potato.
There are so many Varity of dishes made only with potatoes, each Indian state and household have their own version and recipe of making potato fry or potato curry. Most popular potato recipe is aloo dum and aloo bhujiya.
How To Make Aloo Bhujiya Sabji
Wash and peel the potatoes and chop into thin batons. soak them in water to stop discoloration due to oxidation.
Heat mustard oil in a pan and add when it become hot then add cumin seeds, asafoetida and broken dry chili or green chilies. Now add the chopped potatoes, turmeric and salt and stir to mix. Cover the pan with the lid and cook on low heat till the potatoes are done. Open the lid , and let it roast on medium heat for 2-3 minutes to roast them. Now the Aloo bhujiya is ready . Serve hot with daal chawal or parathas.
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Aloo Bhujiya Recipe
Aloo bhujiya- a classic potato fry made with basic spices - a specialty from the state of Bihar
Ingredients
- 500 gm Potatoes / Aloo
- 1 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 2 whole dry red chili
- 2 Green chili/hari mirch optional
- 1 tsp Chili flakes /Kuti hui laal mirch optional
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- handful Fresh Coriander / Cilantro / Hara Dhaniya
- 3 tbsp Mustard Oil / Sarso ka tel
Instructions
- Wash and peel the potatoes,( peeling is optional if the skin is clean and thin then no need to peel)
- Cut the potatoes into thin batons and soak in water till you start cooking to avoid oxidation.
- Heat oil in a pan on medium heat. when it become hot add cumin seeds and asa foetida , then add the broken dry red chili pieces and the sliced green chilies.
- Fry for few seconds and then add the sliced potatoes and mix well, now add turmeric and salt mix well.
- Cover the pan with the lid and let it cook on low heat, keep stirring in between.
- When the potatoes are cooked perfectly then open the lid , increase the heat to medium and let the potatoes roast for 3-4 minutes so they get nice brown colour.
- Now your aloo bhujiya is ready , serve hot with daal chawal or any Indian bread of your choice.
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