Aalo Bhujia
Course
Side Dish
Cuisine
Desi
Servings
Prep Time
2 – 3
People
10
Minutes
Cook Time
15
Minutes
Servings
Prep Time
2 – 3
People
10
Minutes
Cook Time
15
Minutes
Ingredients
3
Potatoes (Medium
Cut into fine small pieces
3 – 4
Tablespoons
Oil
4 – 5
Curry Leaves
Chopped
1
Taeaspoon
Fennel Seeds
(Sonf)
1
Bay Leaf
1
Teaspoon
Nigella Seeds
(Kalonji)
1/2
Teaspoon
Carom Seeds
(Ajwain)
1
Tablespoon
Cumin Seeds
(Zeera)
1
Tablespoon
Mustard Seeds
(Rai Dana)
2 – 3
Large Red Chillies
(whole)
1
Tablespoon
Corriander
Roasted and Ground
1
Tablespoon
Red Chilli Flakes
1
Teaspoon
Turmeric
1
Onion
Finely chopped
1
Teaspoon
garlic
chopped
1
Teaspoon
Ginger Paste
Salt
To Taste
For Topping
2 – 3
Tablespoon
Coriander Leaves
Finely Chopped
4 – 5
Mint Leaves
Chopped
2 – 3
Green Chillies
Chopped
2 – 3
Tablespoon
Ginger
Julian Cut
Onion Pickle
1
Onion
Finely Chopped (length wise)
2 – 3
Pulp of Mango Pickle pieces
2
Tablespoon
Vinegar
Instructions
Heat oil in a pan
Fry all spices, onion, ginger, garlic, and all potatoes and fry
Cook slowly until the potatoes are tender. Add some water if necessary.
Add the ingredients of Toppings section, and cover the lid. Cook on low heat till tomatoes are softened to your requirement.
Add 1 Tablespoon lemon juice and some pickles if you desire
Onion Pickle
Rub the mango pickle in to the sliced onions till it is merged into the onions. Add vinegar.
Serve with bhujia and pooris.