Aloo Bhujia

Name: Aloo Bhujia
Yield: 4 servings
Cuisine: Indian (Jharkhand)
Ingredients: 250g potato (peeled, cut into thin noodles), 50g gram flour (besan), 10ml mustard oil (for coating), 5g cumin seeds, 2 green chillies (minced), 5g ginger (minced), 2.5g salt, 2.5g red chilli powder, 2.5g asafoetida, mustard oil for frying

🌱 Vegan📊 Medium

Traditional 6. Aloo Bhujia recipe

🍽️4Serves

🧺 Ingredients

250g potato (peeled, cut into thin noodles), 50g gram flour (besan), 10ml mustard oil (for coating), 5g cumin seeds, 2 green chillies (minced), 5g ginger (minced), 2.5g salt, 2.5g red chilli powder, 2.5g asafoetida, mustard oil for frying

👩‍🍳 How to make Aloo Bhujia

Toss potato noodles with gram flour, mustard oil, spices, salt.
Mix gently.
Heat mustard oil to 175°C.
Fry potato noodles in batches 4-5 min until golden and crispy.
Drain on paper towel.
Cool and break into smaller pieces.
Visual cue: bhujia should be golden-brown, very crispy, potato visible as golden strands.

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