Aloo Bhujia
A popular and flavorful snack or side dish made from thinly sliced potatoes that are deep-fried until crispy and then seasoned with a blend of spices. It's often served with tea or as part of a larger meal.
🧂 Ingredients
- 500 g Potatoes(medium-sized, starchy variety)
- for deep frying Vegetable oil
- 1 tsp Salt(or to taste)
- 1/2 tsp Red chili powder(adjust to taste)
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Amchur (dried mango powder)(optional, for tanginess)
👨🍳 Instructions
- 1
Peel the potatoes and slice them very thinly using a mandoline slicer or a sharp knife. Aim for uniform thickness.
💡 Tip: Soaking the sliced potatoes in cold water for 15-20 minutes helps remove excess starch, leading to crispier bhujia. - 2
Drain the potato slices thoroughly and pat them completely dry with paper towels. This is crucial for safe frying and crispiness.
- 3
Heat vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot enough for frying (around 175°C or 350°F).
💡 Tip: Test the oil temperature by dropping a small piece of potato; it should sizzle immediately. - 4
Carefully add the potato slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry, stirring occasionally, until golden brown and crispy.
💡 Tip: Frying in batches prevents the oil temperature from dropping too much and ensures even crisping. - 5
Using a slotted spoon, remove the fried potato slices from the oil and drain them on paper towels.
- 6
While the bhujia is still warm, in a small bowl, mix together salt, red chili powder, cumin powder, coriander powder, turmeric powder, and amchur (if using).
💡 Tip: Seasoning while warm helps the spices adhere better. - 7
Sprinkle the spice mixture over the fried potato bhujia and toss gently to coat evenly.
- 8
Let the Aloo Bhujia cool completely before storing in an airtight container. It stays crispy for several days.
💡 Pro Tips
- ✓Ensure potatoes are sliced uniformly for even frying.
- ✓Dry the potato slices thoroughly before frying to prevent splattering.
- ✓Fry in small batches to maintain oil temperature and achieve maximum crispiness.
🔄 Variations
- Add finely chopped curry leaves to the hot oil for a fragrant twist.
- Incorporate a pinch of asafoetida (hing) into the spice mix for an authentic flavor.