Aloo ki Bhujia
dry potato fingers tempered with panch phoron and mustard oil, crisp at the edges and no onion in sight
Allergens in Aloo ki Bhujia: mustard.
Ingredients
Quantities for 4.
- 500g, cut into 5mm fingers Potato
- 4 tbsp Mustard Oil
- 1.5 tsp Panch Phoronthe Bihari five-spice temper of fenugreek, nigella, cumin, fennel and mustard seed
- 2, broken Dried Red Chilli
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 3/4 tsp Turmeric
- 1/2 tsp Chilli Powder
- 1 tsp Coriander Powder
- 2, slit Green Chillioptional
- 1/2 tsp Amchurfor a sour finishoptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cut the potatoes into even 5mm fingers and rinse off the surface starch, then dry them thoroughly on a cloth. Wet potato steams instead of frying.
- Have the panch phoron measured out by the pan. It burns within seconds of going into hot mustard oil.
- Peeling is optional; thin-skinned new potatoes are better left unpeeled here.
Method
- Heat the mustard oil in a kadhai until it smokes faintly, then drop the heat to medium.Take mustard oil to smoking point every time. Unheated, it leaves a raw bitterness through the whole dish.
- Crackle the panch phoron and broken red chillies for 15-20 seconds, until the fenugreek seeds darken and the mustard seeds start popping.The moment the fenugreek goes past brown it turns bitter; pull the pan off the heat if it is moving too fast.
- Add the asafoetida, swirl once, then tip in the potato fingers and 3/4 tsp salt.
- Toss to coat and spread the potatoes in one layer. Fry undisturbed 4 minutes, then turn and fry 4 minutes more.
- Sprinkle over the turmeric, chilli powder and coriander powder and toss gently to coat every piece.
- Cover and cook on low for 8 minutes, shaking the pan twice, until a potato finger crushes easily against the side.Shake the pan rather than stirring with a spoon, or the fingers break into mash.
- Uncover, raise the heat and fry a final 3-4 minutes until the edges are golden and crisped.
- Add the slit green chillies and amchur, toss, and finish off the heat with coriander leaves. Serve with dal and rice or with hot puris.
Storage
Keeps 2 days refrigerated. Reheat in a dry pan over high heat for 3-4 minutes to bring the crisp edges back. A microwave leaves it limp.
Nutrition Medium estimate
One serving of Aloo ki Bhujia (153 g) is about 236 calories, or 155 calories per 100 g.
Low protein: 3 g a serving, 6% of the calories
| Per serving153 g | Per 100 g | |
|---|---|---|
| Calories | 236 kcal | 155 kcal |
| Protein | 3.3 g | 2 g |
| Carbohydrate | 24.6 g | 16 g |
| of which sugars | 1.7 g | 1 g |
| Fibre | 3.5 g | 2 g |
| Fat | 14.7 g | 10 g |
| of which saturated | 1.7 g | 1 g |
| of which unsaturated | 11.7 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur, asafoetida, panch phoron. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Bihari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.