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Aloo ki Bhujia (Dry Spiced Potatoes)

40 min Easy 4 servings

Serves 4 · Total 40 min · Prep 10 min · Cook 30 min

Updated on 6 November 2026

Dry, tangy potatoes tempered with whole red chillies, nigella, fennel and curry leaves, with a spoonful of tamarind at the end. The classic Sunday-breakfast side for puri, paratha or roti in Bihari and Urdu-speaking homes, and it needs only potatoes and pantry spices.

Quick answer: 40 min in total · serves 4 · main ingredients: Potato, Cooking oil, Whole red chilli, Cumin seeds · amounts in metric and US

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Ingredients

Metric US

500 g 1.1 lb Potato, peeled and cut into 1.5 cm cubes
45 ml 3 tbsp Cooking oil
3 pc 3 pc Whole red chilli
1 tsp 1 tsp Cumin seeds
0.5 tsp 0.5 tsp Nigella seeds
0.5 tsp 0.5 tsp Fennel seeds
0.5 tsp 0.5 tsp Turmeric
1 tsp 1 tsp Red chilli powder
1 tbsp 1 tbsp Tamarind, tamarind pulp
to taste to taste Salt
0.25 tsp 0.25 tsp Fenugreek seeds (Optional)
10 pc 10 pc Curry leaves, leaves (Optional)
2 pc 2 pc Green chilli, finely chopped (Optional)
2 tbsp 2 tbsp Coriander, finely chopped (Optional)

Steps

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Rinse the cut potatoes in cold water and drain them well so the starch does not make them stick.
Heat the oil in a heavy pan on medium heat. Add the whole red chillies, cumin, nigella, fennel and fenugreek seeds and let them sizzle for 30 seconds.
Add the curry leaves, potatoes, turmeric, chilli powder and salt. Stir and fry for 3 minutes so the potatoes are coated in spice.
⏱ Frying the spices · 3 min
Pour in 240 ml of water, cover and cook on low heat for about 18 minutes, until a knife slides easily into the potatoes and most of the water is gone.
⏱ Cooking the potatoes · 18 min
Mash a few potato cubes roughly against the pan with the back of a spoon, then stir in the tamarind pulp. Cook uncovered for 4 minutes, stirring, until the potatoes are dry and coated in a thick paste.
⏱ Drying the bhujia · 4 min
Scatter the green chillies and coriander on top, taste for salt and serve hot with puri, paratha or roti.

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Frequently asked questions

How long does Aloo ki Bhujia (Dry Spiced Potatoes) take?

40 minutes in total: about 10 minutes of prep and 30 minutes of cooking.

Is Aloo ki Bhujia (Dry Spiced Potatoes) hard to make?

Degchi rates it easy. The method has 6 steps, and 3 of them have a timer you can start on this page.

How many people does Aloo ki Bhujia (Dry Spiced Potatoes) serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Aloo ki Bhujia (Dry Spiced Potatoes) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Aloo ki Bhujia (Dry Spiced Potatoes)?

Everyday staples that Degchi counts as pantry basics: cooking oil, turmeric, red chilli powder, salt. Spice-box items: whole red chilli, cumin seeds, nigella seeds, fennel seeds, tamarind. Fresh items you will probably need to buy: potato.

Any tips for making Aloo ki Bhujia (Dry Spiced Potatoes)?

Use waxy or all-purpose potatoes; floury ones fall apart before the water dries. Leftovers keep 2 days in the fridge and make a good paratha filling when reheated until steaming hot.