Jharkhandi Aloo Bhujia
Quick dry spiced potato stir-fry with cumin and turmeric. Jharkhand everyday home sabzi with rice.
Ise jharkhandi alu bhujia naam se bhi khoja jata hai.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 2.5 g (ground)
- salt (optional) (whole)
- Potato — 250 g (chopped)
Tempering
- Cumin Seeds — 1 tsp (whole)
- Mustard Oil — 2 tbsp (whole)
Method
- Wash and peel the potatoes, then cut them into thin long strips (bhujia style) or small cubes.
- Heat the mustard oil in a kadai till it smokes lightly, then lower the flame slightly.
- Add the cumin seeds and let them splutter in the hot oil.
- Add the cut potatoes and turmeric powder, and toss well so the potatoes are evenly coated.
- Sprinkle salt, cover and cook on low-medium flame, stirring every couple of minutes, until the potatoes are almost tender, about 8 to 10 minutes.
- Uncover and increase the flame slightly, stir-frying until the potatoes turn golden and crisp at the edges with no raw smell left.
- Turn off the flame, garnish with chopped coriander leaves and serve hot as a side with dal-rice or roti.
Common questions
- Jharkhandi Aloo Bhujia ko English mein kya kehte hain?
- झारखंडी आलू भुजिया ko English mein Jharkhandi Aloo Bhujia likhte hain.
- Ek plate Jharkhandi Aloo Bhujia mein kitni calories hoti hain?
- 151 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 10 min taiyari, 15 min pakana.