In this recipe, medium slices of Potato are cut without removing the skin and cooked with onion along with whole red chillies,
Bhujia is cooked with mustard oil in the Bihari household, which brings a very light, delicious taste to bhujia, but if you don’t like mustard oil or it is not available in your area, then you can cook it in olive oil. So let's begin.
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Rinse the potatoes thoroughly and cut them into medium slices, neither thick nor thin. Remove the skin of the onion and cut it into thin slices.
Pour mustard oil into a heavy-bottomed pan and heat it until it becomes smoky. Next, add 2-3 slices of onion to the hot oil and allow them to brown. Once they are burnt, remove the onion slices and discard them. Let the oil cool down completely before setting it aside.
Note: Mustard oil must be cooked on a high flame to remove its sharpness before use.
Cover the lid and allow to cook on low flame for 10 minutes_Crumble the fried onion with red chillies.
Put all the crumbled onion mixture into the potato.
Pour a little water using the same fried onion plate.e
Bihari aloo bhujia is simple and quite an easy potato bhujia which is prepared with just 4 ingredients, including potatoes,
- 1kg, potatoes cut with the skin
- 1 large-sized onion, thinly sliced
- 1/3 tsp cumin seeds
- 8-10 pieces, whole red chillies or to taste
- 1 cup of mustard oil
- Salt to taste
- Heat the oil in the large pot and put all the onion slices with whole red chillies.
- Fry the onion till it turns golden brown
- Spread all the fried onion slices on the plate
- In the same pot, put cumin seeds right after adding the potato slices, along with salt
- Fry it with oil on a medium flame for around 5 minutes
- Cover the lid and let it cook on a low flame for about 10-15 minutes
- Keep stirring occasionally
- Meanwhile, make crumble the fried onion slices with whole red chillies
- Remove the lid and add aloo bhujia with a little water
- Mix well and give it another 5 minutes for simmering on a very low flame
- Bihari Aloo bhujia is ready to serve with steamed rice, chapati or paratha
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