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Crispy Potato Bhujia

Hey everyone! This amazingly simple recipe is a potato lovers dream and works as an amazing side and pairs deliciously with rice and breads, especially, roti/parantha. These are almost like hashbrowns, except flavoured with indian spices and ghee. I recommend trying this out with Rajma/Kidney bean curry and rice. It makes the experience truly magical!

Of course, you can enjoy this potato side dish with anything you like, or even serve them by themselves as a terrific snack. Enjoy!

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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!


  1. Heat pan on medium heat and melt ghee.
  2. Next add cumin seeds, red chillies and hing and crackle until cumin turns reddish brown and fragrant.
  3. Add potatoes, toss and add turmeric. Cover and cook on medium heat until cooked and crispy, stirring occasionally.
  4. Season with salt to taste. Serve hot alone or as a side with your meal of choice and enjoy!
  • 1 T Ghee
  • 2 Medium potatoes
  • 2-3 Dried kashmiri red chillies
  • pinch of hing


Serves 1

  • 1/2 t Cumin seeds
  • 1/2 t Turmeric
  • salt to taste