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Aloo Bhujia

Name: Aloo Bhujia
Cook time: 1200 s
Total time: 1500 s
Yield: 4
Ingredients: 1/4 cup Oil olive salad or cooking; 1 teaspoon Spices cumin seed; 1 teaspoon Spices mustard seed ground; 20 grams Garlic raw; 1 tablespoon Spices ginger ground; 2 Units Potatoes russet flesh and skin raw; 1 teaspoon Salt table; 1/2 teaspoon Spices chili powder; 1/4 teaspoon Spices turmeric ground; 2 Units Peppers hot chile sun-dried; 250 grams Beverages water tap well; 1/4 cup Coriander (cilantro) leaves raw

25'

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Soy-Free

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Spices, cumin seed

1 teaspoon Spices, cumin seed

Spices, mustard seed, ground

1 teaspoon Spices, mustard seed, ground

Garlic, raw

20 grams Garlic, raw

Spices, ginger, ground

1 tablespoon Spices, ginger, ground

Potatoes, russet, flesh and skin, raw

2 Units Potatoes, russet, flesh and skin, raw

Salt, table

1 teaspoon Salt, table

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Peppers, hot chile, sun-dried

2 Units Peppers, hot chile, sun-dried

Beverages, water, tap, well

250 grams Beverages, water, tap, well

Coriander (cilantro) leaves, raw

1/4 cup Coriander (cilantro) leaves, raw

Aloo Bhujia

Nutri value

Go to instructions

Instructions

3 Steps

25'

Total

Preparation

20'

Cooking

Waiting

Step by step

1 of 3

Step 1

1. Heat the cooking oil.
2. Add the cumin seeds and mustard seeds and saute for 15-30 seconds.
3. Saute the garlic and ginger paste for 30 seconds next.
4. Add the potatoes and fry for a minute or two.

Check

2 of 3

15'

Step 2

5. Add the salt, chili powder, turmeric and amchur powder and fry for a minute
6. Add the whole red chilies along with 1 cup of water.
7. Bring the mixture to a boil, cover, and cook for 10 minutes on low heat.

Check

3 of 3

Step 3

8. Uncover and dry out all the excess water.
9. Garnish with cilantro and serve with Roti.

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