Craving for carbs or had a crazy day? Potato bhujia is the way!

There are days when nothing is more comforting than a meal as basic and simple as a potato bhujia.

Ambreen Malik December 02, 2014
There are days when nothing is more comforting than a meal as basic and simple as a potato bhujia. Whether it’s the plunging mercury which makes one crave for carbs or a crazy weekday when you don’t have time to cook an elaborate meal for the family, this humble dish never fails to satisfy and delight everyone.

Leftover bhujia either becomes a sandwich on a weekday or becomes a stuffed paratha served with milky, sugary tea on a weekend. There is no waste and no matter how much you make, the cooking pan is always wiped clean.

I tend to slice potatoes, tomatoes, onions and chillies all together in my food processor. It takes less than a minute to slice everything with unified thickness, hence reducing the cooking time significantly.

There are quite a few ways to cook this dish, but I prefer this particular method. I hope you enjoy it.


Potatoes – ½ kg (thinly sliced)

Tomatoes – 2 medium sized (thinly sliced)

Onion – 1 small sized (thinly sliced)

Green chillies – 2 whole (sliced)

Oil – 3 tbsp

Roasted cumin seeds – 1 tsp (crushed)

Roasted coriander seeds – 1 tsp (Crushed)

Dried crushed chillies – ½ tsp

Turmeric – ½ tsp

Salt – 1 tsp

Fresh coriander – for garnishing

Photo: Ambreen Malik


1. Heat the oil in a cooking pan and add in the crushed cumin and coriander seeds. Let it cook for about 30 seconds.

Photo: Ambreen Malik

2. Add sliced onions and let it cook for one minute or so, till the onions turn pink.

Photo: Ambreen Malik

3. Now add the sliced potatoes, sliced tomatoes, crushed red chillies, turmeric, salt and half of the sliced green chillies. Mix it together and cook it on high heat for about two to three minutes.

Photo: Ambreen Malik

4. Add ¼ cup of water and reduce the heat. Let the potatoes cook on low heat in the steam for 15 to 20 minutes or till the potatoes seem soft and done.

Photo: Ambreen Malik

5. Garnish with the remaining green chillies and fresh coriander.

Photo: Ambreen Malik

I serve this dish with homemade flat bread. A mixed salad and homemade yogurt raita always adds to the flavours of the dish.

This post originally appeared here. 
Ambreen Malik The author is a Microfinance Banker, food blogger, LSE Alum and a dragon in training. She tweets as @ambreen_malik (
The views expressed by the writer and the reader comments do not necassarily reflect the views and policies of the Express Tribune.

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Asma Shahzadi | 4 years ago | Reply | Recommend Faisalabad me hum ny aek Restaurant me dinner kia tha first time. os ka nam tha Dubai Food Courts. bhto achi service thi.
awaz | 5 years ago | Reply | Recommend potato bhujja is nice. i like it. Frome awaz
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