Bihari Aloo Bhujia | Aloo ki Bhujia | How to Make Aloo Bhujia Recipe with step-by-step photos and video,
Bihari Aloo Bhujia is a simple and easy potato dish made with just four ingredients, including potatoes. It pairs well with parathas, loaf bread, and even simple dal chawal or steaming rice. This bhujia is a traditional recipe from Bihari households and is typically cooked in winter using seasonal potatoes (Naya Aloo).
My Latest Video Bihari Aloo Bhujia:
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.
Heat the oil in the pot and fry onion slices with whole chillies until golden brown_Take them out and spread on the plate...
Put potatoes in the pot and stir well, then add salt.
Fry it with oil on a medium flame for around 5 minutes.s
Cover the lid and allow to cook on low flame for 10 minutes_Crumble the fried onion with red chillies.
Remove the lid and stir well. The potatoes are looking soft at this stage. Adjust the salt
Put all the crumbled onion mixture into the potato.
Pour a little water using the same fried onion plate.e
Mix well and simmer for around 5 minutes.
Remove from the flame, Bihari aloo bhujia is done..
Fish and chips are a type of food that originated in the United Kingdom. It is a popular fast food option in various parts of the world. As the name suggests, the dish consists of chips (French fries) and a deep-fried fish fillet. In England and Wales, fish and chip shops and restaurants are widely available.
They are commonly found in British cities, with the first fish and chip shop opening in the East End of London in the late 19th century. Therefore, they are not as traditional as many people believe.
Fried fish is coated in batter, deep-fried, and served with potato chips, often accompanied by various sauces.
A Brief History:
Fish and chips gained popularity when the meal helped feed the masses during the First World War. And since fish and potatoes were two of only a few foods not rationed in WWII,
The traditional dish maintained its status. Today, there are about 11,000 fish and chips shops throughout the UK and Ireland, so finding a chippie (a fish and chip shop) is usually easy. Fish and chip shops are now also around the world, including a few shops in New York City, and are especially popular in coastal regions of Spain.
Everyone has their own preferences, and tastes vary from one part of the country to another. Their cooking method is quite different from ours so here I did some variations and tried to give it to Pakistani taste, which is even acceptable for all they don’t use many spices except black peppercorn, while we people can’t enjoy unless the food is not a bit spicy.
So today I tried to do my best that bring some changes to the recipe I am using Reho Fillet you can use any type of fish that you most like but take care of it Fish should be fresh because stale fish can spoil the real taste of fish I will also tell you in my recipe that how to make crispy frying potato chips, so let’s start step by step with photos...
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Firstly, remove all large potato skins and cut them into ½-inch thick chips in a strip shape, then rinse all potato chips.
In a separate bowl, pour chilled water and salt, mix them together, then soak all potatoes in the water. It helps to get rid of excess starch from potatoes and makes fries crispy. Keep aside
On the other hand, cut the fish fillet into broad strips. Mean that you cut the 1 fish fillet into 2 pieces vertically, transfer it to the large bowl, add wheat flour and 2 tbsp water.
Rub all fish fillets very gently with wheat flour, and leave them for 10 minutes. After 10 minutes, rinse all the fish fillets under running water, then sprinkle turmeric powder and rub them again. Then again, rinse all the fish fillets under the running water From this method, the smell goes away from the fish Shift it to another mixing bowl
Now add spices to the fish, then keep it in the fridge for marination for about 10 minutes. Another medium bowl for making fish batter.
Before making batter, place a wok on the stove, then pour oil and heat it on low-medium flame.
In a bowl, add all dry powder spices, mix them together, whisk the egg separately, and then pour it into the dry mix ingredients, mixing them well with the whisk.
Now, pour chilled water little by little as needed.d Note: Batter consistency should not be too thick nor too thin. Keep batter back in the fridge
Drain out all potatoes from the water. Blanch potatoes for 10 minutes in the hot boiling water for 10 minutes This helps the potatoes to cook slightly and hastens the process of frying fries.
Drain the potatoes out of the water and pat them dry with a paper towel; excess water prevents crispiness.
Use paper towels to blot away as much water from the outside of the potatoes as you can. Now sprinkle some salt and cornflour into the potatoes, and slide all french fries carefully into the hot oil. Let them fry over medium-hot oil flame for 2 minutes, and drain out from the oil.
Allow them to cool completely before the potatoes.
Note: At this stage, you can freeze them in a ziplock bag, and when you want to fry, just take them out and deep fry them.
In the second fry, fry on high flame till potatoes turn brown and crispy. Once the French fries turn a crispy golden color, drain them from the oil.
Place on a paper kitchen towel to remove excess oil. Crispy French Fries are ready.
In the same wok, pour oil to heat it well. Take 1 fish fillet to coat it with chilled batter and slowly slide it into the hot oil. Not as hot as frying pakora oil; if the oil is too hot, you will not get a flaky crust of fish.
You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot. After some time,e they will float on top during the frying process, turning occasionally for an even a nice golden brown. You can see the nice golden brown color start appearing on top of the fish.
Doodh Patti Chai | Milk Tea|| How to Make Doodh Patti With step-by-step photos and videos with English subtitles
Doodh Patti is an art of its own. There are so many varieties of chai all around the world that you probably haven’t even tasted a portion of them. But in Pakistan, there is one type of chai that ranks above all. The king of chai, the Pakistani Doodh Patti_This doodh Patti chai recipe is a different recipe. Instead of water, milk is the main ingredient.
This is my old post. Now I put the doodh Patti chai video in this post. And with some other essential editing
Ordinary Chai doesn’t contain Cardamom, but this Chai contains Cardamom, which is going to give a different taste to your chai. Perfect for a special guest or special person in your life.
If you have tried this Doodh Patti Chai Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
