aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry |

by Tarla Dalal

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aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | with 20 amazing images.

aloo bhujia sabzi is a popular North Indian dish, especially in the state of Bihar. Learn how to make aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry |

Bihari aloo bhujiya is a simple yet flavorful dry potato sabzi, known for its simplicity and the use of minimal ingredients. It's a quick and easy dish to prepare.

It’s made using basic ingredients like potatoes, mustard oil, and a blend of spices, giving it a rustic and earthy flavor. The dish gets its name from the texture of the potatoes, which resemble small sticks or 'bhujia'.

A squeeze of lemon juice just before serving adds a tangy note that complements the overall flavor profile. It’s a perfect side dish for a meal, served with roti or paratha, or even with dal and rice. This humble yet hearty dish is loved for its comforting flavors and ease of preparation.

pro tips to make aloo bhujia sabzi: 1. Choose firm, starchy potatoes like Indori potatoes for a crispier texture. 2. You can squeeze a little lime juice over the finished dish for a tangy flavor. 3. For authentic flavor, use mustard oil, but if you prefer a milder taste, you can substitute it with vegetable oil. Heat the mustard oil until it starts to smoke before adding the spices. This helps prevent a raw oil taste.

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Aloo Bhujia Sabzi recipe - How to make Aloo Bhujia Sabzi

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aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | then do try other aloo recipes also:
- hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo |
- quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo |

what is aloo bhujia sabzi made of?

See the below image of list of ingredients for making aloo bhujia sabzi.

how to make aloo bhujia sabzi

To make aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | heat 2 tbsp mustard (rai / sarson) oiltill the smoking point. Mustard oil plays a crucial role in Aloo Bhujia Sabzi by providing a distinct flavor and aroma.
Add 1 tsp cumin seeds (jeera). Cumin seeds have a warm, nutty, and slightly earthy flavor that complements the starchy potatoes.
Add 1 tsp mustard seeds ( rai / sarson). The pungency of the mustard seeds provides a nice contrast to the creamy texture and mild flavor of the potatoes.

Add 2 dry pandi chillies. They impart a distinct, smoky flavor that complements the other ingredients.
Add ½ tsp turmeric powder (haldi). Turmeric has a slightly earthy and peppery taste that adds depth and complexity to the Aloo Bhujia Sabzi.
Sauté for a few seconds.
Add 4 cups thin potato fingers.
Mix well.

Cover and cook on a medium flame for 8 to 10 minutes.
Mix well.
Add 2 green chillies, diagonally cut. Green chillies add heat and spice to the aloo bhujiya sabzi recipe. They provide a fiery kick that complements the flavors of the potatoes and other spices. The level of heat can be adjusted by using more or fewer green chillies, depending on your preference.
Add ½ cup sliced onions. The soft, caramelized texture of cooked onions adds a contrasting element to the crispness of the bhujia.
Add 1 tsp coriander (dhania) cumin seeds (jeera) powder. These spices create a harmonious blend that complements the potatoes and other ingredients, making Aloo Bhujiya Sabzi a truly flavorful and satisfying dish.

Add ¼ tsp chilli powder. Chilli powder adds heat and a spicy flavor to aloo bhujiya sabzi. The amount of chilli powder used can be adjusted to suit your personal preference for spice.
Add salt to taste.
Add a little black pepper powder to taste.
Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Mix well.

Add 1 tbsp finely chopped coriander (dhania).
Serve aloo bhujia sabzi recipe | Bihari aloo bhujiya | crispy aloo fry | hot garnished with coriander.

pro tips to make aloo bhujia sabzi

Choose firm, starchy potatoes like Indori potatoes for a crispier texture.
You can squeeze a little lime juice over the finished dish for a tangy flavor.
For authentic flavor, use mustard oil, but if you prefer a milder taste, you can substitute it with vegetable oil. Heat the mustard oil until it starts to smoke before adding the spices. This helps prevent a raw oil taste.