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Aloo Bhujia

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine pakistani

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.