Thursday, September 18, 2014

Alu Bhujia

I found this recipe while looking for vegetable sides to go with the rumali roti. My daughter loves potato in any form and this dish seemed so appetizing I decided to try it. I was not disappointed. We all enjoyed it very much. It is a very simple dry vegetable side that will enhance any menu.


Recipe adapted from here.
You will need
3 medium russet potatoes
1 onion
1 red chili pepper
1 tbsp. oil
handful cilantro
salt and black pepper to taste

Slice the onion. Heat oil in a pan and add the onion along with the red chili pepper. Saute until onion is tender and deep golden brown. Take the onion out of the pan and keep aside.

Meanwhile wash and brush the potatoes to get rid of the dirt. You can peel the potatoes if you wish but this recipe calls for potatoes to be used with this skin. Slice the potatoes into thin slices. Add them to the pan in which the onions were cooked.


Saute the potatoes until they are cooked. Turn up the heat and brown them. Add the onions and minced cilantro. Season with salt and black pepper. Let the mixture heat through and turn off heat.


Tastes best when hot with chapati or poli.

3 comments:

  1. Potatoes to large extent taste good in any form. Nice recipe.

    ReplyDelete
  2. Same pinch..I too made aloo Bhujia,..but with gravy..yum it looks.

    ReplyDelete

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