Bihari Aloo Bhujiya Recipe
A vegetarian Bihari recipe with potatoes (aloo) - peeled and cut lengthwise, turmeric powder (haldi), cumin seeds (jeera). Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Bihari Aloo Bhujiya Recipe, wash potatoes with water
potatoes (aloo) - peeled and cut lengthwise(2) - 2
Cut them into lengthy pieces similar to the one for finger chips
green chillies - slit into halves(2) - 3
If you don’t prefer to use the skin, peel it and then chop them into piecesIn a non-stick wok, add oil
green chillies - slit into halves(2) - 4
Once the oil is hot, add cumin seeds and allow it to splutter
cumin seeds (jeera)(1 teaspoon) - 5
Now, add green chilies and saute it
green chillies - slit into halves(2) - 6
Stir in the chopped potatoes and turmeric powder
potatoes (aloo) - peeled and cut lengthwise(2)turmeric powder (haldi)(1/2 teaspoon) - 7
Season it with salt
salt - to taste - 8
Reduce the flame
- 9
Cook until the potatoes are cooked completely
potatoes (aloo) - peeled and cut lengthwise(2) - 10
Towards the end, when the potatoes have almost cooked, open the lid and allow it to become crispy
potatoes (aloo) - peeled and cut lengthwise(2) - 11
At this stage you can optionally add more mustard oil and then sprinkle some more salt
-/2 mustard oil(1 tablespoon)salt - to taste - 12
Ensure you keep stirring occasionally so it gets cooked from all the sides
- 13
Once done, turn off the heat and transfer to as serving bowl
- 14
Serve the Bihari Aloo Bhujiya along with Pudina Paratha, Punjabi Methi Kadhi Recipe for a wholesome weeknight dinner
Rate this recipe
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Bihari Aloo Bhujiya Recipe
A vegetarian Bihari recipe with potatoes (aloo) - peeled and cut lengthwise, turmeric powder (haldi), cumin seeds (jeera). Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 1
To begin making the Bihari Aloo Bhujiya Recipe, wash potatoes with water
potatoes (aloo) - peeled and cut lengthwise(2) - 2
Cut them into lengthy pieces similar to the one for finger chips
green chillies - slit into halves(2) - 3
If you don’t prefer to use the skin, peel it and then chop them into piecesIn a non-stick wok, add oil
green chillies - slit into halves(2) - 4
Once the oil is hot, add cumin seeds and allow it to splutter
cumin seeds (jeera)(1 teaspoon) - 5
Now, add green chilies and saute it
green chillies - slit into halves(2) - 6
Stir in the chopped potatoes and turmeric powder
potatoes (aloo) - peeled and cut lengthwise(2)turmeric powder (haldi)(1/2 teaspoon) - 7
Season it with salt
salt - to taste - 8
Reduce the flame
- 9
Cook until the potatoes are cooked completely
potatoes (aloo) - peeled and cut lengthwise(2) - 10
Towards the end, when the potatoes have almost cooked, open the lid and allow it to become crispy
potatoes (aloo) - peeled and cut lengthwise(2) - 11
At this stage you can optionally add more mustard oil and then sprinkle some more salt
-/2 mustard oil(1 tablespoon)salt - to taste - 12
Ensure you keep stirring occasionally so it gets cooked from all the sides
- 13
Once done, turn off the heat and transfer to as serving bowl
- 14
Serve the Bihari Aloo Bhujiya along with Pudina Paratha, Punjabi Methi Kadhi Recipe for a wholesome weeknight dinner
Rate this recipe
