Are you ready to embark on a culinary journey that will set your taste buds on fire? Achari Aloo Ki Bhujia is not just another potato recipe - it's a burst of North Indian flavors that promises to elevate your dining experience from ordinary to extraordinary! This mouthwatering dish combines the earthy comfort of potatoes with a symphony of aromatic spices that will transport you straight to the bustling streets of India, all from the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander for garnish
Instructions
- Wash and peel the potatoes, then cut them into small, uniform dice approximately 1/2 inch in size. Ensure the potato pieces are roughly equal to help them cook evenly.
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Allow the oil to become slightly smoky, which is traditional in North Indian cooking and enhances the flavor.
- Add cumin seeds and fennel seeds to the hot oil. Let them sizzle and release their aromatic oils for about 30 seconds, stirring continuously to prevent burning.
- Add the diced potatoes to the pan. Stir quickly to coat the potatoes with the fragrant oil and spice mixture.
- Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Mix thoroughly to ensure even distribution of spices.
- Reduce heat to medium-low and cover the pan. Cook for 15-18 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Check potato doneness by piercing with a fork. They should be tender and golden brown with crispy edges.
- Once cooked, remove from heat and transfer to a serving dish. Garnish with freshly chopped coriander leaves.
- Serve hot as a side dish with roti, paratha, or as part of a larger Indian meal.
Tips
- Use mustard oil for authentic flavor - let it smoke slightly before adding spices to release its characteristic taste.
- Cut potatoes into uniform sizes to ensure even cooking and consistent texture.
- Keep the heat medium-low while cooking to prevent burning and achieve golden, crispy edges.
- Fresh whole spices make a significant difference - try to use whole cumin and fennel seeds if possible.
- Don't rush the cooking process; patience allows the spices to fully infuse into the potatoes.
- For extra crispiness, you can slightly increase the heat in the last few minutes of cooking.
- Always garnish with fresh coriander leaves just before serving to add a burst of freshness.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
