Skip to content
Handiہانڈیاردو
Sabzi (vegetables)

Aloo Bhujia Recipe

آلو کی بھجیا بنانے کا طریقہ

Quick aloo ki bhujia: thin-cut potatoes fried with onion, cumin, turmeric and green chillies until tender with crisp golden edges, no water at all.
WhatsApp
Illustration of Aloo Bhujia

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Spice

Mild

Aloo ki bhujia is the simplest potato dish in the Pakistani kitchen and one of the most loved: potatoes cut thin, fried in a little oil with onion and a few spices, and cooked dry until golden at the edges. It is breakfast with paratha or puri, a lunchbox filler and a sehri staple. Its whole character comes from the slow, uncovered frying.

Ingredients

4 servings

For 4 servings

Measures

Method

  1. Cut the potatoes into thin, even slices or batons and rinse them in cold water to remove surface starch. Drain and pat dry.

  2. Heat the oil in a wide karahi or frying pan on medium heat. Add the cumin and let it crackle, then add the onion and fry until soft.

    ⏱ 3 min

  3. Add the potatoes, green chillies, salt, turmeric, chilli flakes and coriander powder. Toss well so every piece is yellow.

  4. Cook uncovered on medium-low heat, turning every couple of minutes with a flat spatula, until the potatoes are tender inside and golden at the edges. Add the tomato, if using, for the last 5 minutes.

    ⏱ 18 min

  5. Scatter the coriander and serve hot.

Tips for the best result

  • If the potatoes are cooking slowly, cover for 3 or 4 minutes to steam them through, then uncover again to crisp.
  • A wide pan matters: crowded potatoes steam instead of frying and never get golden.
  • Some homes add half a teaspoon of crushed dried pomegranate seeds (anardana) at the end for a tangy version.

Common mistakes

  • Cutting the potatoes unevenly. Thin bits burn while thick ones stay raw.
  • Stirring constantly. The potatoes break and turn mushy instead of browning.

How to serve

Serve with paratha or puri and a cup of chai, or with roti and daal for lunch.

Storing and reheating

Best fresh. Keeps 1 to 2 days in the fridge; reheat in a dry pan to bring back the crisp edges.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
300kcal
Protein
4g
Fat
17g
Carbs
34g
Fibre
4.4g
Sodium
590mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 26

Whole dish ≈ Rs 105 · 98% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Aloo Bhujia: questions people ask

What is the difference between aloo bhujia and aloo ki sabzi?

Bhujia is cooked completely dry by frying, with no water or gravy. Aloo ki sabzi usually has tomato masala and a little water so the potatoes are softer and saucier.

Which potatoes are best for bhujia?

Firm, older potatoes hold their shape and brown well. Very new, watery potatoes tend to stick and break.

Serve it with, and similar recipes

All sabzi recipes

Read this recipe in Urdu: آلو کی بھجیا بنانے کا طریقہ

https://handi.danixsoft.com/recipes/aloo-bhujia · Handi, DanixSoft