Recipe for Aloo ki Bhujia


  • 2 lb. potatoes, (I use the red potato variety).
  • 3 tbsp corn oil
  • 3 tsp zeera, (cumin seeds)
  • 1 tsp salt (or suit to your taste)
  • 1-2 tsp red chili pepper flakes (adjust according to taste, please start with 1 tsp)
  • 2-3 pinches of haldi, (turmeric)
  • handful fresh coriander (cilantro) chopped fine, including the sweet stems

Cooking Directions

Peel the skin off of the potatoes and slice the potatoes, lengthwise, into half.

Slice the potatoes, thinly, into half-moon shapes, (this will be quicker if you use the Cuisinart with its slicing disk, or a mandoline).

In a pan add the oil and turn the heat to medium.

Add the zeera and when it starts to sputter, turn the heat to low and immediately add the potatoes, salt, red chili pepper flakes, a few pinches of haldi.

With a wooden spatula, gently move the potatoes around in the pan for 5 minutes, so they are all evenly coated with zeera, oil, salt, chili and turmeric.

Cover with a lid and let the potatoes cook in their own steam for 20-25 minutes.

Bear in mind that the cooking time for the potatoes will vary, depending on the variety you are using.

Check for doneness at the 15 minute mark and give the potatoes a gentle stir, (they will be quite fragile).

This will give you an indication as to how much longer the potatoes should be cooked. Mine cook in a total of 20 minutes.

When the potatoes are done, sprinkle liberally with the chopped coriander stems and leaves straight into the pan and give it a gentle whirl with the spatula.

Serve with chapati; a Pakistani whole-wheat flat bread.

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