Crispy Aloo Bhujia | Crispy Potato Stir Fry - Step by Step!

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Ah, Potatoes. I Love Them So Much.

When I was a toddler, my parents, sister and I lived with my grandparents on my mother’s side. At about age 7, my parents got their own place, and sadly we had to depart from my grandparents’ home. I was so sad to leave, but my main question when parting ways was, “Will there be potatoes?” My grandmother answered, “Yes, Beta, there will be! There will be plenty of potatoes for you!”

There’s debate as to whether to classify potatoes as a vegetable or as a “starch.” Technically, it’s a starchy veggie, but some don’t call it a true veggie because it’s starchy I suppose? Well, you know what, in my world I one hundred percent consider potatoes a veggie, and indeed they are my favourite! I recently learned that potatoes are a super food actually. Apparently, you could nearly survive off of potatoes alone, so they don’t deserve such a bad rap! Fear not, because this recipe will give you your daily dose of potatoes in a very yummy and easy way!

As a kid, you could only get me to eat aloo. Any other “real” veggie, I’d turn my head away! I feel potatoes are a child’s “easy” food, however. Let me know in the comments if potatoes were something easy your parents got you to eat, or you give your own children lots of potatoes!

Ready to enjoy some crispy potatoes with a fantastic meal? Or do you want to have them alone as a snack? Well, read on and prepare these amazing crispy potatoes today!

WHY YOU’LL LOVE CRISPY ALOO BHUJIA

Crispy aloo bhujia is a stir fry made simply with potatoes and a couple of whole and ground spices. Crispy potato bhujia is perfect to enjoy as a snack on its own or as a side with your favourite curry.

This is a go-to recipe for me! Here’s why you should be making this:

• Quick to prepare - Under 15 minutes!
• Minimal ingredients
• Vegan (if you’re not cooking with ghee)
• Spicy and delicious!

INGREDIENTS for CRISPY ALOO BHUJIA

Here’s what you’ll need to make crispy potato bhujia - the ingredient list is not very long!

• Potatoes. Well, duh! Peel them, rinse them, and then chop them into small, bite-sized cubes. I recommend you use yellow potatoes since I think they have the most flavor and are much quicker to cook! But white or russet potatoes will also work if you don’t have yellow potatoes.
• Olive oil. You could also use vegetable oil or ghee to fry your potatoes, depending on what flavor you would like to have.
• Whole spices. Dried Kashmiri red chilies and cumin seeds.
• Ground spices. Hing and turmeric
• Salt. Season as necessary.

Told ya this would be small!

TIPS FOR MAKING THE BEST CRISPY ALOO BHUJIA

• Use a non-stick pan and a touch of olive oil to get the perfect crust - no more potatoes stuck to the pan!
• Cook covered on Medium heat to cook the potatoes from the inside out, while making them crispy.
• Season with salt at the end of the cooking process, to ensure potatoes don’t go mush.
• Serve right away and don’t let it sit for too long for the crispiest experience
• Goes great paired with Rajma, Lobia or by itself with Paratha/Roti or Rice

STEPS TO MAKE CRISPY ALOO BHUJIA

Heat pan on medium heat and add olive oil, cumin seeds, dried red chilies and hing and crackle until cumin turns reddish brown and fragrant.

Rinse the cubed potatoes, drain and add to pan, mix well and cover and cook for 5-8 minutes.

Then, remove cover and stir well, cover again and cook for 5-7 more minutes. Check if the potatoes are cooked by breaking large pieces with the back of a spatula/wooden spoon. Potatoes should be light golden brown all around.

Add the turmeric, stir well and cook for 2-3 more minutes.

Once potatoes are cooked, to make them crispier cook for 3-4 minutes uncovered while stirring well.

Season with salt to taste and serve hot by itself or as a side with your meal of choice and enjoy!

What Gives Aloo Bhujia Its Flavour?

A lot of the flavour in this aloo bhujia recipe comes from the tempering. The cumin seeds, dried Kashmiri red chillies and a pinch of hing (asafoetida) are crackled in hot oil first, so they turn fragrant and reddish-brown before the potatoes ever hit the pan. Asafoetida adds a gentle savoury, almost onion-garlic depth without any onion or garlic, which is part of why this dish stays so quick and minimal. Turmeric stirred in near the end rounds out the colour and earthiness, and a final pinch of salt sharpens everything. Serve the crispy potatoes hot, tucked into a warm roti or alongside dal and rice for a simple, comforting meal.

SERVING SUGGESTIONS

I’ve had this crispy aloo bhujia in so many ways! You can have them alone as a snack or serve with some basmati rice. My favourite combination is to have these with rice and rajma masala. I also really enjoy having these with rice and maseladar chana dal! Basically, you can serve these with any curry you’d like or on their own! Explore what you enjoy and let me know in the comments what your favourite way to enjoy these crispy potatoes is!