Crispy Aloo Bhujia | Crispy Potato Stir Fry - Step by Step!
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Crispy Aloo Bhujia is a potato lover’s dream come true! This is an amazing side dish that I love to have with Rajma Masala, or North Indian Curried Kidney Beans. You can even just have it with some basmati rice and yogurt, and you’re set for a delicious meal!
Ah, potatoes. I love them so much.
When I was a toddler, my parents, sister and I lived with my grandparents on my mother’s side. At about age 7, my parents got their own place, and sadly we had to depart from my grandparents’ home. I was so sad to leave, but my main question when parting ways was, “Will there be potatoes?” My grandmother answered, “Yes, Beta, there will be! There will be plenty of potatoes for you!”
There’s debate as to whether to classify potatoes as a vegetable or as a “starch.” Technically, it’s a starchy veggie, but some don’t call it a true veggie because it’s starchy I suppose? Well, you know what, in my world I one hundred percent consider potatoes a veggie, and indeed they are my favourite! I recently learned that potatoes are a super food actually. Apparently, you could nearly survive off of potatoes alone, so they don’t deserve such a bad rap! Fear not, because this recipe will give you your daily dose of potatoes in a very yummy and easy way!
As a kid, you could only get me to eat aloo. Any other “real” veggie, I’d turn my head away! I feel potatoes are a child’s “easy” food, however. Let me know in the comments if potatoes were something easy your parents got you to eat, or you give your own children lots of potatoes!
Ready to enjoy some crispy potatoes with a fantastic meal? Or do you want to have them alone as a snack? Well, read on and prepare these amazing crispy potatoes today!
WHY YOU’LL LOVE CRISPY ALOO BHUJIA
Crispy aloo bhujia is a stir fry made simply with potatoes and a couple of whole and ground spices. Crispy potato bhujia is perfect to enjoy as a snack on its own or as a side with your favourite curry.
This is a go-to recipe for me! Here’s why you should be making this:
Quick to prepare - Under 15 minutes!
Minimal ingredients
Vegan (if you’re not cooking with ghee)
Spicy and delicious!
INGREDIENTS FOR CRISPY ALOO BHUJIA
Here’s what you’ll need to make crispy potato bhujia - the ingredient list is not very long!
Potatoes. Well, duh! Peel them, rinse them, and then chop them into small, bite-sized cubes. I recommend you use yellow potatoes since I think they have the most flavour and are much quicker to cook! But white or russet potatoes will also work if you don’t have yellow potatoes.
Olive oil. You could also use vegetable oil or ghee to fry your potatoes, depending on what flavour you would like to have.
Whole spices. Dried Kashmiri red chilies and cumin seeds.
Salt. Season as necessary.
Told ya this would be small!
TIPS FOR MAKING THE BEST CRISPY ALOO BHUJIA
Use a non-stick pan and a touch of olive oil to get the perfect crust - no more potatoes stuck to the pan!
Cook covered on Medium heat to cook the potatoes from the inside out, while making them crispy.
Season with salt at the end of the cooking process, to ensure potatoes don’t go mush.
Serve right away and don’t let it sit for too longer for the crispiest experience
Goes great paired with Rajma, Lobia or by itself with Paratha/Roti or Rice
STEPS TO MAKE CRISPY ALOO BHUJIA
Heat pan on medium heat and add olive oil, cumin seeds, dried red chilies and hing and crackle until cumin turns reddish brown and fragrant.
Rinse the cubed potatoes, drain and add to pan, mix well and cover and cook for 5-8 minutes.
Then, remove cover and stir well, cover again and cook for 5-7 more minutes. Check if the potatoes are cooked by breaking large pieces with the back of a spatula/wooden spoon. Potatoes should be light golden brown all around.
Add the turmeric, stir well and cook for 2-3 more minutes.
Once potatoes are cooked, to make them crispier cook for 3-4 minutes uncovered while stirring well.
Season with salt to taste and serve hot by itself or as a side with your meal of choice and enjoy!
CAN I MAKE CRISPY ALOO BHUJIA IN ADVANCE?
I always give my honest answer in this section.
The answer is that well, not really if you still want the potatoes to actually be crispy! To preserve the “crispy” part of the name of this recipe “crispy aloo bhujia,” you’ll need to serve it immediately.
HOWEVER, there are some little work-arounds you can implement!
If you’re serving this with many dishes, what you could do is cook the potatoes halfway as you prepare the other dishes, about an hour in advance at most. When you’re ready to serve, then finish cooking the potatoes so that they’re nice and crispy at meal-time.
If anything, having bhujia soft is still very tasty! You won’t lose the potatoes’ flavours if you make this in advance and serve later. If you’ve got extra potatoes, then you could have the rest as a tasty snack, such as in a wrap! My mom has done that for us before!
To store leftovers, transfer into an airtight container and keep cool in the fridge. I wouldn’t recommend you keep these potatoes in the fridge for any longer than a day, however.
SERVING SUGGESTIONS
I’ve had this crispy aloo bhujia in so many ways! You can have them alone as a snack or serve with some basmati rice. My favourite combination is to have these with rice and rajma masala. I also really enjoy having these with rice and maseladar chana dal! Basically, you can serve these with any curry you’d like or on their own! Explore what you enjoy and let me know in the comments what your favourite way to enjoy these crispy potatoes is!
WATCH HOW TO MAKE CRISPY ALOO BHUJIA HERE:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Crispy Aloo Bhujia | Crispy Potato Stir Fry
Ingredients
- 2 medium potatoes, cubed into 1/4 inch pieces
- 2 tsp olive oil
- 1/2 tsp cumin seeds
- 3 dried kashmiri red chilies
- pinch of hing
- 1/4 tsp turmeric
- salt to taste
Instructions
- Heat pan on medium heat and add olive oil, cumin seeds, dried red chilies and hing and crackle until cumin turns reddish brown and fragrant.
- Rinse the cubed potatoes, drain and add to pan, mix well and cover and cook for 5-8 minutes.
- Then, remove cover and stir well, cover again and cook for 5-7 more minutes. Check if the potatoes are cooked by breaking large pieces with the back of a spatula/wooden spoon. Potatoes should be light golden brown all around
- Add the turmeric, stir well and cook for 2-3 more minutes.
- Once potatoes are cooked, to make them crispier cook for 3-4 minutes uncovered while stirring well. Season with salt to taste and serve hot by itself or as a side with your meal of choice and enjoy!
Nutrition Facts
Calories
348.26Fat (grams)
1.02 gSat. Fat (grams)
0.16 gCarbs (grams)
78.50 gFiber (grams)
8.55 gNet carbs
69.95 gSugar (grams)
6.44 gProtein (grams)
9.94 gSodium (milligrams)
622.70 mgCholesterol (grams)
0.00 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
