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