This Bihari Masala Aloo Bhujia is a popular dish in many Bihari homes. It’s a quick and tasty stir-fry recipe made with baby potatoes or, small potatoes, and some ground masala.
This dish is perfect for busy days and pairs well with dal chawal. Its crispy texture and flavorful spices make it a favorite for many. (step-by-step-recipe-photo-video)
About Bihari Masala Aloo Bhujia:
Aloo ka Bhujia is a very common recipe made in every Bihari household. It is made in many different ways. One version is the Plain Aloo ki Bhujia that I shared earlier, and today I am sharing another version called Masala Aloo Gundi Bhujiya.
Masala Gundi Bhujiya is one of my favorite side dishes that I can enjoy any day. The combination of dal chawal and Aloo Bhujiya is simply awesome. It’s one of those comfort meal ideas that you can enjoy for your lunch and dinner.
I remember those days when I was small, and whenever my mom would make and serve this combo, I would drink a bowl of dal first and then eat Bhujiya and rice alone.
Trust me, the combination of rice and this Masala Gundi Aloo Bhujia alone tastes so good that you eat more on the days this combination is made.
You get confused about whether to mix all three and have it, or mix only rice and Bhujiya and have it.
So, I would eat some rice with Bhujiya and dal, and some rice with only Bhujiya. That solved the problem, but I ended up eating lots of rice.
It’s that tasty you see. 🙂
By the way, do check out the Plain Aloo Bhujia Recipe, you might want to try that as well.
Serving Suggestion for Masala Gundi Aloo Bhujia:
Masala Bhujiya can be best served with dal and chawal. But you can also serve this Bhujiya as a side dish along with any rice and curry combo. Another combination I love with this Bhujiya is kadhi chawal or pulisherry chawal.
Storage Suggestion:
You can store aloo bhujiya in the refrigerator for one or two days and reheat it in a kadai tawa or in the oven before serving. I advise reheating in a kadai as it results in crispy Bhujiya even after reheating.
Pro Tip for this Recipe:
- Since we are using potatoes with the skin for this recipe, make sure to soak the potatoes for a few hours in turmeric and salt water before cutting and then rinse them well to get rid of dirt.
- Using small or baby potatoes for aloo bhujia is good for better results.
- Make sure that it doesn’t get burnt while roasting the masala, or else you will get a bitter taste.
- Do not overcook the potatoes.
- Make the masala gundi and store it in an airtight container. Following this process will make your work easier. You don’t have to grind the powder every time you make this bhujiya.
Why You Should Make this Recipe:
- Easy to make
- Tastes awesome
- Great side dish for any Indian meal
- The best recipe to make when you are looking for some sides but don’t have greens at home
- It tastes good when served hot and fresh
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Basic Ingredients Used to Make this Recipe:
Mustard Oil: Mustard oil is commonly used in Bihari cuisine and adds a unique flavor to the dish.
Panch Phoran: I have used Panch Phoran for this recipe, which is essential, but you can skip and use cumin seeds or mustard seeds if you want.
Whole Dry Red Chili: Red chilies are used to add s pice and flavor to the dish. If you want, you can skip it.
Potatoes: Potatoes are the main ingredient in this recipe. Prefer using baby potatoes or small potatoes for better results.
Turmeric Powder: Turmeric powder adds a beautiful color to the dish and helps balance the flavors.
Masala Gundi: Masala Gundi is the key ingredient. It’s a combination of spices including coriander seeds, cumin seeds, pepper, and red chili. These spices are roasted, ground, and used in Bhujiya, making this recipe very special and unique.
Salt: Salt is a crucial ingredient in any dish as it enhances the flavor and brings out the other flavors. It also helps to balance the flavors and is used to taste.
Masala Aloo Bhujia
Equipment
Ingredients
- 900 gm Potato
- 1 tsp Turmeric Powder
- Asafoetida a pinch
- 1/2 tsp Panch Phoran
- 5-6 tbsp Mustard Oil
- 1 tsp Salt
For Masala Gundi
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 2 Whole Dry Red Chilli
- 12 Black Pepper
Instructions
- First off all dry roast coriander seeds, cumin seeds, pepper and whole dry red chilli one by one. ( you can roast cumin and pepper together)
- Once roasted take them out in a plate one by one and let it cool down.
- Now coarsely grind the spices and set aside.
- Now wash and cut the potato. (If it is baby potatoes , cut them into two pieces, but if the potatoes are bigger in size then cut them into 4 pieces.
- Wash again properly.
- Heat oil in a pan/wok, add panch-phoran and let it splutter.
- Once it starts spluttering add asafoetida.
- And then add potato.
- Now add turmeric and salt. Mix well.
- Cover and cook on a slow flame until the potatoes are almost cooked, stirring in between.
- Remove the cover and fry potatoes until it gets cooked well and also it becomes a little crispy.
- Now add the powdered masala and mix well.
- Cook for another 4-5 minutes, stirring in between. And switch off the flame.
- Serve hot along with dal chawal or kadhi chawal.
- You can also serve with poori or paratha or any rice and curry combo.
Nutrition
Frequently Asked Questions Abou this Recipe:
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes if baby potatoes are not available. Just cut them into smaller chunks to ensure they cook evenly.
Is it necessary to use mustard oil for this recipe?
If you are looking for an authentic taste then yes, but if you don’t have it, you can use vegetable oil or any other cooking oil. However, the taste will be slightly different.
Can I prepare the Masala Gundi in advance?
Yes absolutely, this is what my Mom always advises me to do. You can make in larger batch of Masala Gundi and store it in an airtight container for up to a month. This way, you can easily make Masala Aloo Gundi Bhujiya whenever you want.
Is it okay to leave the potato skins on?
Yes, leaving the potato skins on adds extra texture and nutrients to the dish. Just make sure to clean the potatoes thoroughly and soak them in turmeric and salt water to remove any dirt
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