Aloo ki bhujia is easy to make and can be served as a side dish to accompany a variety of main course dishes, such as chapati, paratha, poori rice, or dal.
About Aloo ki Bhujia:
Bihari Aloo ki bhujia is a popular side dish from the state of Bihar in India. The dish has its roots in Bihari cuisine, which is known for its use of simple, local ingredients.
The recipe for aloo bhujia has been passed down through generations in Bihari families and is a staple in many households. It is often served as a side dish with roti, paratha, poori, or rice. It is advisable to serve this Aloo bhujia when it is hot and crispy as it tastes great.
And most importantly this recipe is good for those who are bachelors and for those who do not have much time and want to prepare some side dish that can be instant.
Aloo bhujia is made with basic ingredients such as potatoes, and a blend of spices, and is typically cooked in mustard oil, which is commonly used in Bihari cuisine. The dish is easy to prepare and is a quick and delicious way to enjoy the flavors of Bihari cuisine.
This is a side dish that I prefer the most to carry along when I am traveling by train.
Why You Should Make This Recipe?
There are several reasons why you may want to make Bihari aloo bhujiya, a popular side dish from Bihar:
- Simple and easy to make: Aloo ki bhujia is a simple and easy-to-make dish that requires just a few basic ingredients. It’s a great dish for beginner cooks or those who want to make a quick side dish in a short amount of time.
- Delicious and flavorful: Despite its simplicity, aloo ki bhujia is a flavorful dish that’s packed with spice and texture.
- Versatile: Aloo ki bhujia can be served as a side dish with a variety of meals, including rice, roti, or paratha. It makes a great addition to any party or potluck.
Overall, aloo bhujia is a tasty and versatile dish that’s worth trying out for anyone who loves Indian cuisine or wants to experiment with new flavors and textures.
Here are some pro tips that can help you make the perfect aloo bhujiya:
- Use firm potatoes: Use firm and fresh potatoes for the best texture and taste. The potatoes should be cut into thin matchstick-sized pieces for even cooking.
- Don’t overcook the potatoes: Overcooked potatoes can become mushy and lose their texture. Cook the potatoes until they are crispy on the outside and soft on the inside, but be careful not to overcook them.
- Adjust the spices to your taste: Aloo bhujia is a spicy dish, but the amount of spice can be adjusted to suit your taste. If you prefer a milder flavor, reduce the amount of chili powder or omit it entirely.
- Serve hot and fresh: Aloo bhujia is best served hot and fresh. Reheating can make the potatoes soft and mushy, so try to serve them as soon as it is cooked.
Looking for some more Side Dish Recipes like this?
Basic Ingredients used to make this Recipe:
The basic ingredients used to make the Bihari aloo bhujiya recipe include:
- Mustard oil: Mustard oil is commonly used in Bihari cuisine and adds a unique flavor to the dish.
- Cumin seeds: Cumin seeds have a warm, earthy flavor and are commonly used in Indian cooking.
- Whole dry red chili: Red chilies are used to add heat and flavor to the dish. If you want you can skip it.
- Potatoes: Potatoes are the main ingredient in this recipe and are sliced into thin matchstick-sized pieces.
- Turmeric powder: Turmeric powder adds beautiful color to the dish and also helps to balance the flavors.
- Chilli powder: Chilli powder adds heat and spice to the dish. It is made from ground red chilies and adds vibrant color to the dish.
- Salt: Salt is a crucial ingredient in any dish as it enhances the flavor and brings out the other flavors in the dish. It also helps to balance the flavors and is used to taste.
These basic ingredients are easy to find and work together to create a delicious and flavorful Bihari aloo bhujiya.
- 4-5 Potato
- 1-2 Dry red chili broken
- 1 tsp Turmeric powder
- Chilli Powder to taste, optional
- 1 tsp Cumin seeds
- 4-5 tbsp Mustard Oil
- Salt to taste
- Peel, wash and cut the potato lengthwise. (similar to the finger chips)wash again properly.
- Heat oil in a pan/wok, add cumin seeds and let it splutter.
- Once it starts spluttering add the broken red chili and saute until brown. Add potato.
- Now add turmeric and salt. Mix well.
- Cover and cook on a slow flame until the potatoes are half cooked, stirring in between.
- Remove the cover and fry potatoes until it gets cooked well and also it becomes a little crispy.
- Now turn off the flame.
- Serve hot along with puri, kachori, roti, paratha or plain rice and dal.
Frequently asked questions about Aloo Bhujiya:
Here are some frequently asked questions and their answers about Bihari aloo bhujia recipe:
Can I use any type of potato to make aloo bhujia?
It is best to use firm and fresh potatoes for making aloo bhujia. Potatoes with a high starch content such as Russet potatoes are ideal for this dish as they hold their shape well during cooking.
Can I use any other oil instead of mustard oil?
Mustard oil is commonly used in Bihari cuisine and adds a unique flavor to the dish. However, if you do not have access to mustard oil, you can use any other vegetable oil.
Can I make aloo bhujia in advance and reheat it?
You can make them in advance, but it tastes great when made and served fresh.
Can I adjust the spice level in aloo bhujia?
Yes, the spice level in aloo bhujia can be adjusted to suit your taste. If you prefer a milder flavor, reduce the amount of chili powder or omit it entirely.
By knowing the answers to these frequently asked questions, you can confidently make and serve delicious and flavorful Bihari aloo ki bhujia to your family and friends.
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Note: This recipe for Aloo ki Bhujia was published on January 27, 2016. Has now been updated on April 7, 2023.
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