Ingredients
Potato
- 2 medium sized potato (2 cups of thinly cut potatoes)
Spices
- ¼ tsp Ground cumin
- ¼ tsp Ground coriander
- ¼ tsp ground turmeric
- ¼ tsp kashmiri red chili powder
Seasoning
- salt (to taste)
- 1 tsp ginger garlic paste
Oil
- 1 tbsp olive oil or any vegetable oil
Instructions
- Heat oil in a pan over medium heat.1 tbsp olive oil or any vegetable oil
- Add chopped potatoes and fry for 4-5 minutes.2 medium sized potato (2 cups of thinly cut potatoes)
- Next add turmeric, coriander, cumin, red chili powder and ginger garlci paste. Mix well to coat potatoes.¼ tsp Ground cumin, ¼ tsp Ground coriander, ¼ tsp ground turmeric, ¼ tsp kashmiri red chili powder, 1 tsp ginger garlic paste
- Continue cooking on low heat stirring occasionally, until potatoes are crispy and golden brown.
- Add salt.salt (to taste)
- Finally, remove it from the heat and aloo Bhujia is ready to serve!
Video
The nutrition information provided is an estimate and may not be exact.
Nutrition
Serving: 1g | Calories: 216kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 44mg | Potassium: 988mg | Fiber: 4g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!