Potato Fry (Aloo Bhujia)

INGREDIENTS:

Potatoes 4-5 medium size
Mustard oil 3tbsp
Dry red chilies 2
Nigella Seeds 1/2 tsp
Turmeric powder 1/2tsp
Salt to taste

METHOD:

Serving Size: 3-4

Cut the potatoes into juliennes and soak in water for 5-10 minutes to remove excess starch. This will make the potatoes crispier. Drain and set aside.

Heat oil in a pan and add nigella seeds and red chilies. Add potatoes, salt and turmeric powder.

Stir well and fry on medium heat, stirring occasionally until the potatoes turn golden and crispy.

Serve aloo bhujia with steamed rice and dal.

Comments

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