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.
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.
Ingredients:
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
Method:
1. Heat the oil in a cooking pan and add in the crushed cumin and coriander seeds. Let it cook for about 30 seconds.
2. Add sliced onions and let it cook for one minute or so, till the onions turn pink.
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.
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.
5. Garnish with the remaining green chillies and fresh coriander.
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.
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.
Ingredients:
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
Method:
1. Heat the oil in a cooking pan and add in the crushed cumin and coriander seeds. Let it cook for about 30 seconds.
2. Add sliced onions and let it cook for one minute or so, till the onions turn pink.
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.
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.
5. Garnish with the remaining green chillies and fresh coriander.
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.