Aloo Bhujia is one of those humble dishes that instantly reminds you of home. Just a handful of basic spices and potatoes turn into a warm, comforting stir-fry that’s perfect with roti, paratha, or even on its own. Whether you’re a student cooking in a hurry or a busy parent needing a quick side, this desi-style spiced potato dish never disappoints.
Aloo Bhujia
Ingredients
- – 3 medium potatoes peeled and sliced thin or into matchsticks
- – 2–3 tablespoons cooking oil
- – ½ teaspoon cumin seeds
- – ½ teaspoon mustard seeds optional
- – ½ teaspoon turmeric powder
- – ½ teaspoon red chili powder adjust to taste
- – ¼ teaspoon crushed coriander seeds optional
- – Salt to taste
- – Fresh coriander leaves chopped (for garnish)
- – 1 small green chili chopped (optional)
Instructions
- Peel and slice the potatoes into thin matchsticks. Soak in water for 10 minutes to remove excess starch, then drain well.
- Heat oil in a pan on medium flame. Add cumin seeds (and mustard seeds if using) and let them crackle.
- Add potatoes and mix to coat in oil. Cook uncovered for 2–3 minutes.
- Add turmeric, red chili powder, crushed coriander, and salt. Stir gently.
- Cover and cook on low heat for 10–12 minutes, stirring occasionally, until potatoes are tender.
- Remove the lid, increase heat slightly, and stir-fry for another 2–3 minutes until lightly crisped.
- Garnish with chopped coriander and green chili.
- Serve hot with roti, paratha, or as a side with dal chawal.