Скачать или смотреть Bihari Aloo Bhujia Recipe

Bihari Aloo Bhujia Recipe
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Jeera Aloo – Potatoes sautéed with cumin seeds.

Aloo Bhujia / Aloo Bhaji – Simple dry potato stir-fry with spices.

Aloo Methi – Potatoes with fenugreek leaves.

Aloo Palak (Dry) – Potatoes with spinach (dry version).

Aloo Capsicum – Potatoes with bell peppers.

Aloo Baingan (Dry) – Potatoes with brinjal/eggplant.

Aloo Gobi (Dry) – Potatoes with cauliflower.

Sukha Aloo (Vrat Special) – Simple dry potato dish for fasting.

Aloo Shimla Mirch – Potatoes with green capsicum and onions.

Aloo Bharta – Mashed spiced potatoes (like Indian mashed potatoes).
🥔 Aloo Bhujia Sabzi Recipe (Dry Aloo Fry)
🔸 Ingredients:

Potatoes (Aloo) – 4 medium, thinly sliced or julienned

Oil – 2–3 tbsp

Cumin seeds (Jeera) – 1 tsp

Mustard seeds (optional) – ½ tsp

Asafoetida (Hing) – a pinch

Turmeric powder (Haldi) – ½ tsp

Red chili powder – 1 tsp (adjust to taste)

Coriander powder (Dhaniya powder) – 1 tsp

Amchur (dry mango powder) – ½ tsp (optional)

Salt – to taste

Fresh coriander leaves – for garnish (optional)

🔸 Optional Spices (for variation):

Garam masala – ¼ tsp

Fennel seeds (saunf) – ½ tsp (adds a slight sweetness)

🔸 Instructions:

Prepare the Potatoes:

Peel and thinly slice the potatoes (you can julienne or cut them like matchsticks for crispier texture).

Soak in water for 10 minutes to remove excess starch, then drain and pat dry.

Temper the Oil:

Heat oil in a kadhai or nonstick pan.

Add cumin seeds (and mustard seeds if using). Let them splutter.

Add a pinch of hing.

Add the Spices:

Add turmeric, red chili powder, and coriander powder. Stir quickly (don’t burn the spices).

Cook the Potatoes:

Add the sliced potatoes.

Mix well to coat them with the masalas.

Add salt, mix again.

Cover and Cook:

Cover with a lid and cook on low to medium flame for 10–15 minutes.

Stir occasionally to avoid burning.

Do not add water – this is a dry sabzi.

Finishing Touch:

Once the potatoes are soft and slightly crispy on the edges, sprinkle amchur and optional garam masala.

Mix well and turn off the heat.

Garnish with chopped coriander leaves.

✅ Serving Suggestions:

Serve hot with:

Roti or Paratha

Poori

Dal-Chawal as a side dish