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–+ servings
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Aloo ki Bhujia

Yield: 2
Author: Shayma Saadat

Equipment

  • frying pan or a pot with a large diameter A lid is required. I use an All-Clad Copper Core 10 in diameter sauté pan, see here.
  • Optional For slicing the potatoes, a Cuisinart with a standard slicing disk or a mandoline.

Ingredients

  • 2 lb potatoes, (I use the red potato variety)
  • 3 tbsp corn oil
  • 3 tsp zeera, (cumin seeds)
  • 1 tsp salt (or suit to your taste)
  • 1-2 tsp red chili pepper flakes (adjust according to taste, please start with 1 tsp)
  • 2-3 pinches of haldi, (turmeric)
  • handful fresh coriander (cilantro) chopped fine, including the sweet stems

Instructions

  • Peel the skin off of the potatoes and slice the potatoes, lengthwise, into half.
  • Slice the potatoes, thinly, into half-moon shapes, (this will be quicker if you use the Cuisinart with its slicing disk, or a mandoline).
  • In a pan add the oil and turn the heat to medium.
  • Add the zeera and when it starts to sputter, turn the heat to low and immediately add the potatoes, salt, red chili pepper flakes, a few pinches of haldi.
  • With a wooden spatula, gently move the potatoes around in the pan for 5 minutes, so they are all evenly coated with zeera, oil, salt, chili and turmeric.
  • Cover with a lid and let the potatoes cook in their own steam for 20-25 minutes.
  • Bear in mind that the cooking time for the potatoes will vary, depending on the variety you are using.
  • Check for doneness at the 15 minute mark and give the potatoes a gentle stir, (they will be quite fragile). This will give you an indication as to how much longer the potatoes should be cooked. Mine cook in a total of 20 minutes.
  • When the potatoes are done, sprinkle liberally with the chopped coriander stems and leaves straight into the pan and give it a gentle whirl with the spatula.
  • Serve with chapati; a Pakistani whole-wheat flat bread.