Name: Bihari Aloo Bhujia
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 large Potato, large, peeled, cut into thin matchsticks; 1½ Dried Red Chili Peppers, broken in half (provides the earthy heat); ¼ tsp Mustard Seeds, yellow or black rai; ¼ tsp Cumin Seeds; ¼ tsp Ground Turmeric; 1½ tbsp Mustard Oil, strictly mustard oil for the true Bihari flavor; ½ tsp Salt, to taste

40 mintotal

30 min hands-on10 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Ingredients

2 largePotatolarge, peeled, cut into thin matchsticks
1½Dried Red Chili Peppersbroken in half (provides the earthy heat)
¼ tspMustard Seedsyellow or black rai
¼ tspCumin Seeds
¼ tspGround Turmeric
1½ tbspMustard Oilstrictly mustard oil for the true Bihari flavor
½ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Heat mustard oil in a heavy-bottomed flat pan or cast-iron tawa on high heat until it smokes. This is crucial to remove the raw, pungent smell of the oil. Lower the heat.
Add mustard seeds and cumin seeds. Let them crackle.
Add the broken dry red chillies and fry for 5 seconds until they turn dark and aromatic.
5 sec
Add the dried potato matchsticks. Toss them continuously on high heat for 3-4 minutes. This initial high heat sears the exterior, preventing them from sticking to each other or breaking.
3–4 min
Lower the heat to medium. Add turmeric powder and mix gently.
Spread the potatoes in a single layer across the pan. Do NOT cover the pan with a lid at any point, as steam will make the potatoes mushy.
Let them cook undisturbed for 2-3 minutes, then flip them gently with a flat spatula. Repeat this process until the potatoes are tender and golden brown and crispy on the edges.
2–3 min
Add salt only when the potatoes are almost completely cooked. (Adding salt early draws out moisture and prevents crispiness).
Toss for 1 final minute to distribute the salt, turn off the heat, and serve hot.

How to tell it's done

Distinct, golden, highly crispy potato matchsticks that are completely separate from one another, bursting with a savory, roasted flavor.

Nutrition

Per serving, from 2 servings.

382kcal

Where the calories come from

Protein7.8 g8%
Carbohydrate65.3 g67%
Fat11 g25%

Saturated fat: 1.3 g
Fibre: 8 g
Sodium: 605 mg
Potassium: 1590 mg
Calcium: 49 mg
Iron: 3.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The magic of Aloo Bhujia is in its minimalist simplicity. Never add onions, garlic, coriander powder, or garam masala. The entire flavor profile is just crisp potatoes, earthy dry red chillies, and sharp mustard oil.

What to serve it with

The soul food of Bihar. Eaten essentially every single day paired simply with plain Dal and steaming hot Rice, or rolled up inside a hot Paratha for lunchboxes.

Soya Capsicum Dry

Soya capsicum dry cooks soy chunks with peppers in a thick masala with no gravy.

45 minvegan

Soya Chunk Curry

Soya chunk curry rehydrates soy chunks and cooks them with potato in an onion-tomato gravy they soak right up.

55 minvegan

Soya Keema Bhurji (Dry)

Soya keema bhurji is a dry North Indian scramble of soya granules with onion, tomato and green pepper.

40 minvegan

Sweet Corn Capsicum Masala

Sweet corn capsicum masala cooks corn with peppers in a mild tomato masala.

35 minvegetarian

Tamil Nadu Ennai Kathirikai

Ennai kathirikai simmers baby aubergines in sesame oil and tamarind until the oil rises to the surface.

1 hr 10 minvegan

Tari Wali Arbi

Tari wali arbi keeps colocasia in a thin gravy rather than frying it dry, seasoned with carom seeds.

50 minvegan