Aloo Bhujiya Recipe

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Prep Time10

Cook Time10

Course: lunch recipe, Main Course, Side Dish, tiffin box recipe

Cuisine: Bihari Cuisine, Uttar Pradesh Cuisine

Keyword: aloo bhujiya, aloo ki sabji, aloo sabji, batata bhaji, niramish recipe, no onion garlic aloo sabzi, potato bhaji, potato stir fry

Servings: person

Calories: 208kcal

Author: Anjana Chaturvedi

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.

Note-

for the tempering you can also add fenugreek seeds or panch phoran instead of cumin

addition of green chilies and chili flakes is totally optional