👨‍🍳 Instruktioner

1. 1

   Peel the potatoes and slice them very thinly using a mandoline slicer or a sharp knife. Aim for uniform thickness.

   💡 Proffstips: Soaking the sliced potatoes in cold water for 15-20 minutes helps remove excess starch, leading to crispier bhujia.
2. 2

   Drain the potato slices thoroughly and pat them completely dry with paper towels. This is crucial for safe frying and crispiness.

3. 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).

   💡 Proffstips: Test the oil temperature by dropping a small piece of potato; it should sizzle immediately.
4. 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.

   💡 Proffstips: Frying in batches prevents the oil temperature from dropping too much and ensures even crisping.
5. 5

   Using a slotted spoon, remove the fried potato slices from the oil and drain them on paper towels.

6. 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).

   💡 Proffstips: Seasoning while warm helps the spices adhere better.
7. 7

   Sprinkle the spice mixture over the fried potato bhujia and toss gently to coat evenly.

8. 8

   Let the Aloo Bhujia cool completely before storing in an airtight container. It stays crispy for several days.