Aloo ki Bhujia – Potato Stir Fry

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Bihari aloo ki bhujia is an easy and simple side dish from Bihar. It does not take much time to prepare and goes very well along with puri, kachori, paratha, roti. Aloo ki bhujia can also be served as a side dish along with plain rice and dal. It is advisable to serve this recipe 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 does not have much time and want to prepare some side dish which can be an instant recipe.

This is recipe that I prefer the most to carry along when I am train travelling. I normally don’t prefer the catering service from the railways. Since aloo ka bhujia doesn’t loose it’s flavor and taste even if it stored outside in room temperature, it tastes well with puri or roti.


aloo ki bhujia

potato stir fry


Aloo ki Bhujia – Potato Stir Fry

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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 -3
Author: Puja


  • Potato - 4-5
  • Dry red chili - 1 broken
  • Turmeric powder - 1 tsp
  • Cumin seeds - 1 tsp
  • Mustard Oil- 2 tbsp
  • Salt - as per the tastes


  • Peel, wash and cut the potato lengthwise. (similar to the finger chips)
  • 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.
  • Now add potato, 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.


While cutting potatoes, keep them in water, else they will turn blackish.
Usage of mustard oil given an authentic bihari touch to the recipe, but if you want you can use any vegetable oil as well.
Instead of dry red chili you can use green chili as well.
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Hey, I'm Puja


Welcome to The Tastes of India. I am the architect of this blog and the sculptor of these tasty creations. I learnt cooking from my mom, who has a knack of adding a unique flavor of her own, to all her recipes. She taught me to experiment with flavor and that's what I do with all of my recipes.

I hope you enjoy these recipes and that you would try them at home. Do rate the recipes by using the Star Rating above on the recipe card.

You can read more about me here.

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