During lunchtime, when dal and rice are served, there is often a desire to eat something spicy and crunchy to enhance the flavor of the dish. If you and your family are tired of monotonous vegetables, try adding crispy Alu Bhujia to your diet. This dish is not only very simple to prepare but also incredibly tasty and crunchy. Pairing this potato snack with dal and rice is considered ideal.
We present a simple way to prepare this snack so that it turns out perfectly crispy and piquant.
For this dish, you will need the following ingredients: 4-5 medium potatoes (cut into long, thin pieces), 2-3 tablespoons of mustard oil or refined oil, 1 teaspoon of cumin seeds, half a teaspoon of asafoetida seeds (hing), 2-3 hot peppers (cut in half), half a teaspoon of turmeric powder, half a teaspoon of red pepper powder (to taste), 1 teaspoon of coriander powder, half a teaspoon of amchur powder or chaat masala (for spiciness), salt to taste, and finely chopped fresh cilantro for garnish.
First, peel the potatoes and cut them into thin, long pieces. Wash them thoroughly in water 2-3 times to remove excess starch, and then dry them completely on a colander.
Heat the oil in a cast iron skillet or a non-stick pan. When the oil is well heated, fry the cumin, hing, and rai seeds in it. Then add the sliced hot peppers.
After this, pour the sliced potatoes into the pan and mix well. Add the turmeric powder and salt. Set the heat to medium and fry the potatoes without a lid for 3-4 minutes. It is important not to cover the pan, otherwise, the potatoes will become soft and lose their crispiness.
When the potatoes are slightly cooked and start to take on a light golden color, add the coriander powder and red pepper powder. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the potatoes are perfectly crispy and dark golden on the outside.
Just before turning off the stove, stir in the amchur powder and finely chopped cilantro, mixing well. The ready piquant and crispy Alu Bhujia is ready. Serve it hot with dal and rice, and everyone will love its taste.
If you cook Alu Bhujia in a cast iron skillet, it turns out more aromatic and crispy. To achieve maximum crispiness, do not cover the pan while cooking, as steam will make the potatoes soft.
