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..
Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...
Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie
snack, originating from Punjab Pakistan, this spicy and lip-smacking snack is
widely available in the city where the vendors would mostly sell it on the
carts or would push their 'Rairees' through different streets and allies while
calling out 'Ladoo Karara which means the Laddus.
They sell spicy and tasty food in the Punjabi language.
Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys to prepare before serving. You can also prepare a dal mixture along with grated onion or red chili. When they come, just fry
and assemble.
Actually, I prepared this recipe in February, but due to some
engagements, I could not upload my recipe right away. Hence, now that the summer season
has started, it’s hard to find seasoning reddish
You even skip Reddish if it is still getting in your area, then it must be used, so
give the go-ahead to know how to make laddu peethi. I will share soon Imli and aloo Bukhara chutney recipe in another post.
My Latest Video Laddu Peethi:
Recipe Tips:
To prepare this recipe, soak the lentils for at least 2 hours before blending
Dal mixture consistency should not be rain; otherwise, it will be soggy while frying.
Laddu can be had alone with tea or coffee after frying
Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping it in the freezer
If you have tried this Laddu Peethi Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To make laddu peeth, I firstly soak lentils for at least two hours and prepare both veggies, onion, and radish.
Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.
Grind both lentils in a chopper mixer by adding spices, just splash some water over the dal and then blend tilit l turns to a fine smooth texture.
Beat it well until the dal mixture turns fluffy and light.
Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well.
Heat the oil in a wok on medium heat.
Take one portion around a tennis-sized ball or to the desired size. Put laddu balls in hot medium oil and fry them on high-medium heat.
Fry each side of the laddu for about 2-3 minutes till it turns to a nice golden brown color.
Once laddu gets golden brown in color, drain
them from the oil.
Transfer all laddu to the paper towel to remove
excess oil.
Place 3-4 laddoos in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddoos, making them juicy.
Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over laddu peethi
Aloo Shimla Mirch KI Sabzi Recipe| Aloo Capsicum |Aloo
Bhujia SabziWith Step By Step Photos And Video
Aloo
Shimla Mirch Ki Sabzi, also known as Aloo Capsicum or Aloo Bhujia Ki Sabzi,
is a simple and delicious vegetarian dish made with potatoes and bell peppers.
This recipe requires minimal chopping, making it an ideal choice for a quick
weeknight meal.
It is
loved for its simplicity and rich, flavorful qualities. Serve it with roti or
plain paratha for a complete meal. This flavorful Aloo Capsicum is one of my
all-time favorite recipes. The best part about Aloo Shimla Mirch Ki Sabzi is
that it's quick and easy to prepare
When I'm
in a rush and can't find time due to my busy schedule, this Aloo Bhujia Sabzi
is a convenient option for me. It can be ready in just 30 minutes, using no
fancy ingredients, just potatoes, capsicum, and tomatoes from your fridge.
This
potato-capsicum dish is typically prepared as a wet recipe. I have added
tomato paste for moisture. If you prefer a dry Aloo Shimla Mirch, you can skip
the tomato paste. Alternatively, if you prefer to use fresh tomatoes, simply slice them and add them to the dish, cooking until the Aloo Capsicum is tender and dry.
Recipe Note:
Potatoes
may lose their flavor in the summer, especially from May to August. When
cooking, remember to choose red potatoes for their delightful taste. In aloo
shimla mirch ki sabzi.
I added
green bell pepper (capsicum), but feel free to enhance your dish's appeal with
red, orange, or yellow peppers for a vibrant touch.
Tomato
paste can bring wonderful moisture to your veggies. If you seek a drier recipe,
consider skipping the paste or opting for fresh tomato slices instead.
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Aloo Capsicum Video:
As you
prepare your aloo potato capsicum, remember to embrace the natural moisture of
the tomatoes and onions, cooking on a low flame without added water for a rich
and flavorful experience.
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How to Make Aloo
Shimla Mirch Ki Sabzi?
Step 1:
To create
a flavorful Aloo Shimla Mirch ki Sabzi, begin by carefully washing and peeling
the potatoes. Cut them into even-sized cubes for uniform cooking.
Next, dice a
vibrant onion and chop the crisp capsicum (shimla mirch) into bite-sized
pieces, ensuring they will add a lovely crunch to your dish.
Step 2:
Heat a
generous amount of oil in a spacious pan over medium flame until it shimmers.
The oil should be hot enough to enhance the flavors of the spices.
Add a
teaspoon of cumin seeds and a teaspoon of mustard seeds to the oil, watching
them sizzle and pop. Toss in freshly grated ginger and finely chopped green
chilies, allowing their aromatic fragrances to fill your kitchen as they
crackle for about a minute.
Introduce
the potato cubes to the pan, stirring them to coat with the fragrant spice
mixture.
Sautรฉ the potatoes for about 2 minutes, letting them absorb the warmth
and flavors.
Sprinkle
in salt and a pinch of turmeric powder, stirring well to combine. Cover the pan
with a lid
And reduce the heat to low, letting the potatoes gently steam. Stir
occasionally to prevent sticking, until they become tender and soft.
Once the
potatoes are about 70% cooked, add in chili flakes for a spicy kick, crushed
coriander for a hint of citrus, and a dollop of rich tomato paste.
Stir
everything together, allowing the mixture to meld into a vibrant blend of
colors and aromas.
Bring the
dish to a gentle boil, then cover the pan once more and let it simmer until the
potatoes are fully cooked and infused with the spices.
Now is
the time to fold in the chopped capsicum, mixing lightly so the bright green
pieces remain crisp. Finish with a sprinkle of garam masala powder, stirring
gently to unify the flavors.
Cover the pan again and let it simmer for an additional 10 minutes, allowing the capsicum to become al dente while retaining its vivid color.
Final step:
Finally,
when finished cooking, transfer the Aloo Shimla Mirch ki Sabzi into a beautiful
serving bowl.
Serve it piping hot alongside fluffy parathas, warm chapatis, or
soft naan, and enjoy the delightful medley of flavors and textures in every
bite!
