Aloo Bhujia


Aalu ki bhujiya has been a part of the sub-continental cuisine for more than 200 years. It is a common food in Pakistan, India, Nepal, and Bangladesh, with different regional names. Finely cut potatoes cooked in flavors of tomato, curry leaves, and mustard seeds make a delicious main course or side. Bhujiya is usually taken with roti, puri or kachori, and can be enjoyed with rice.

  • Medium
  • 2 person(s)
  • 20 Mins


    • Oil3 tbsp
    • Potatoes3, cubes chopped
    • Oil2 tbsp
    • Curry Leaves10 – 15
    • Cumin Seeds1 tsp
    • Kalonji1 tsp
    • Whole Red Chilies5 – 6
    • Onion1, chopped
    • Green Chili1 – 2 , chopped
    • Garlic Paste1 tsp
    • Tomato1 cup, chopped
    • WaterAs required
    • Fenugreek Leaves1 tsp
    • Red Chili Flakes1 tsp
    • Red Chili Powder1 tsp
    • Turmeric Powder1 tsp
    • SaltTo taste
    • Chaat Masala1 tsp
    • Coriander1 tbsp


  • In wok heat oil and fry diced potatoes for 5 minutes, and set aside.
  • Take oil in another pan. Add curry leaves, cumin seeds, kalonji, whole red chili, onion, and saute well until soft.
  • Add green chilies and cook for a few minutes.
  • Put in the garlic paste and saute.
  • Add tomatoes, and half cup water and cook covered for 10 minutes.
  • Now add fenugreek leaves, red chili flakes, red chili powder, turmeric, and mix well.
  • Add in the fried potatoes and cook covered for 10 more minutes.
  • Finish off the dish by adding salt, chaat masala, and coriander leaves.
  • Serve hot, and enjoy!
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