Bihari style Aloo Bhaji | Spicy Potato Fry

Bihari style Aloo Bhaji | Spicy Potato Fry

Author: Rumki Paul
Course: Main
Cuisine: Bihari
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Bihari style Aloo Bhaji is a pure comfort food which is nearly prepared in every Bihari house. It is the amalgamation of Potatoes, Onions, Garlic with some ground spices and green Chillies. It is a super simple and delectable dish which pairs up amazingly well with Dal-Chawal or Rotis.

Today, I have dedicated this recipe to all my Bihari friends. They have many mouth-watering delicacies in their cuisine and I am looking forward to sharing those recipes with you very shortly.

Bihari style Aloo Bhaji is very dear to me. I have learnt this recipe from one of my roommate from Bihar, while I was in Kolkata. She very often used to pair up Roti with this amazing Aloo bhaji. I liked this combination for a meal too.

Yesterday, I had a craving for Roti and Aloo Bhaji and then I suddenly remembered the recipe of Aloo bhaji (Potato Fry). It was like a throwback to my college days. I prepared this bhaji and served my family with garma-garam Rotis. Everyone loved the preparation and complemented the dish. So, I decided to share the recipe with you. Hence, today’s recipe is Bihari style Aloo Bhaji and I hope you all are going to love it too.

In this recipe, I have used Nigella seeds, Cumin powder and Coriander powder as spices. Nigella seeds go amazing with Aloo bhaji, especially when Garlic is added to the preparation. It gives a fresh flavour to the dish.

While cooking, first I put the Nigella seeds for tempering. Then I have added Garlic in oil and fried them till they turned golden brown in colour. After this, I have added Onions to fry. It is very important for the dish to fry the Garlic properly before adding Onions. Garlic when tempered perfectly, releases its aroma to the oil which makes the dish more garlicy. Garlic is one of the key ingredients for flavouring in this recipe.

I have also used Cumin powder and Coriander powder in the dish. It complements the dish and enhances the flavour of the bhaji.

In this preparation, I have added both Chilli powder and green Chillies. Normally, Bihari style Aloo Bhaji is a bit spicy and that’s its speciality. The Chilli powder gives a nice colour and spicy kick to the dish whereas on the other hand green Chillies gives a fresh flavour to the dish. If it is too spicy for you to use both together than you can use either of the one.

I have not used water in this recipe. So, while cooking this Bhaji, I have added Salt before adding Potatoes. As we all know that Salt helps to release moisture from vegetables, I have used this trick to cook the Potatoes nicely. Addition of extra water may make the dish mushy and ruin the fried texture of the dish.

This dish goes amazing with Rotis, Parathas or Poories. If you pair up it as a side dish with steamed Rice and Dal, you wouldn’t need anything else to complete your meal. Aloo Bhaji with Roti or Poori is almost every kid’s favourite School Tiffin. This dish can be a great addition to your little one’s lunch box.

Ingredients:

• 5 Large Potatoes, thin strips
• 1 Large Onions, thin sliced
• 3-4 large cloves of Garlic, finely chopped
• 2 green Chillies
• ¼ teaspoon Nigella seeds
• ½ teaspoon Turmeric powder
• ½ teaspoon Chilli powder
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• Salt to taste
• Oil for cooking

1. Put Oil into the pan and wait until the Oil is hot.
2. Add Nigella seeds and let them crackle.
   

3. Add Garlic and cook them till golden brown.
   

4. Add Onions and cook it for 2-3 minutes in medium high flame until it becomes translucent.
   

5. Add Salt and give a nice mix.
   

6. Add Potatoes and stir it properly.
   

7. Cover the pan and cook it for 5-6 minutes in low flame.
8. Stir occasionally to avoid the potatoes to stick to the bottom of the pan.
9. Add Turmeric powder and give a nice mix.
   

10. Add the green Chillies and cover the pan.
    

11. Cook it for another 2 minutes.
12. Take off the lid and cook them in medium low flame for 3-4 minutes to evaporate the extra moisture.
13. Cook it in low flame for couple of minutes until the Potatoes become soft. Stir occasionally.
14. Add Chilli powder, Cumin powder, Coriander powder and mix it well.
    

15. Cook them in medium flame for a minute. Stir frequently.
16. Switch off the flame.