If you are looking for a quick, easy, and flavorful Indian potato dish, then this Bihari-style Aloo Bhujia is the perfect recipe for you. Made with just a few ingredients, this crispy and spicy potato stir fry is a favorite in almost every household in Bihar. Known for its simplicity and irresistible taste, Aloo Bhujia can be served with roti, puri, dal-rice, or even enjoyed as a snack with chai.
In this article, we’ll walk you through the step-by-step method of making Bihar’s famous Aloo Bhujia, using mustard oil, green chilies, bay leaves, and a touch of turmeric. Whether you’re a beginner in cooking or an expert, this easy recipe will surely become a staple in your kitchen.
What is Aloo Bhujia (Bihari Style
Aloo Bhujia (not to be confused with the Haldiram snack of the same name) is a traditional Bihari dry potato stir fry made with sliced or julienned potatoes, cooked in mustard oil, and seasoned with basic Indian spices like turmeric, salt, and green chilies. It’s commonly enjoyed as part of everyday meals in Bihar and other parts of eastern India.
Why You’ll Love This Recipe
Quick and easy: Gets ready in under 20 minutes
Minimal ingredients: Only potatoes and common spices
Authentic flavor: Cooked in mustard oil for a real Bihari taste
Versatile: Can be eaten with dal-rice, chapati, or puri
Vegan and gluten-free
Ingredients for Aloo Bhujia
Here’s what you’ll need to make this delicious dish:
Ingredient
Quantity
Potatoes (medium-sized)
4-5, peeled and julienned
Mustard oil
2 tablespoons
Bay leaves
5 (split in half)
Panch phoron (Bengali five spice)
½ teaspoon
Green chilies
2-3, finely chopped
Onion
1 medium, thinly sliced
Turmeric powder
½ teaspoon
Salt
As per taste
How to Make Aloo Bhujia – Step-by-Step Method
Step 1: Prepare the Potatoes
Peel the potatoes and slice them into long, thin strips (julienne style).
Wash the cut potatoes thoroughly 4-5 times in cold water to remove excess starch. This ensures the Bhujia turns out crispy and non-sticky.
Tip: Soaking potatoes in water for 10 minutes helps remove even more starch.
Step 2: Heat the Mustard Oil
In a heavy-bottomed pan or kadhai, heat 2 tablespoons of mustard oil until it starts to smoke lightly. This helps reduce the pungency of mustard oil and enhances flavor.
Mustard oil is essential for authentic Bihari flavor. Do not skip or substitute with other oils if you want the real taste.
Step 3: Add Whole Spices and Chilies
Add 5 halved bay leaves and let them sizzle.
Add ½ teaspoon of panch phoron (optional, but adds a beautiful aroma).
Add finely chopped green chilies as per your spice preference.
Stir lightly for 15-20 seconds to release the aroma.
Step 4: Add Onions (Optional)
Add 1 medium-sized onion, thinly sliced.
Sauté briefly for about 30-40 seconds. You don’t want to brown the onions—just soften them slightly.
Step 5: Add the Potatoes
Now add the washed and drained potatoes into the pan.
Stir well to mix the potatoes with the oil and spices.
Cover the pan with a lid and cook for 2-3 minutes on medium flame.
Step 6: Seasoning the Bhujia
After a few minutes, add:
Salt to taste
½ teaspoon turmeric powder
Mix everything well until the potatoes are evenly coated.
Step 7: Slow Cook to Perfection
Cover and cook again for 4–5 minutes on low to medium flame.
Stir occasionally to prevent burning or sticking.
After 5 minutes, uncover and check if the potatoes are cooked by pressing one piece. If it breaks easily, they are almost done.
Step 8: Crisping the Bhujia
Now, uncover the pan and cook on medium to high flame to crisp up the potatoes.
Spread the potatoes evenly in the pan so that all sides cook evenly.
Stir occasionally to avoid burning and ensure even browning.
Cook until the potatoes turn golden brown and slightly crispy on the outside.
Aloo Bhujia Recipe |Home Made Recipe With Simple Steps 2025
Final Result
You’ll see that the potatoes are:
Crispy and golden from outside
Soft and fluffy inside
Coated in flavorful mustard oil, turmeric, and green chili magic
How to Serve Aloo Bhujia
Bihari Aloo Bhujia is super versatile. You can enjoy it with:
Steamed rice and dal
Roti or paratha
Poori (perfect for breakfast or lunch)
Litti chokha (for a complete Bihari thali)
As a snack with tea or lemon juice
Cooking Tips for Perfect Aloo Bhujia
Use mustard oil: It gives the dish its distinct flavor. Heat it properly before adding anything.
Do not overcrowd the pan: It prevents the potatoes from becoming crispy.
Use starchy potatoes: Like russet or Indian aloo—avoid waxy types.
Avoid adding water: The dish is meant to be dry and crispy.
Be patient while browning: Crispiness comes from slow roasting, not high heat alone.
Variations You Can Tr
Jeera Aloo Bhujia: Add cumin seeds instead of bay leaf and panch phoron.
Garlic lovers: Add 3-4 crushed garlic cloves in oil for a punch of flavor.
Add curry leaves: For a South Indian twist.
Dry mango powder (amchur): A pinch adds slight tanginess.
Masala Bhujia: Add red chili powder, coriander powder, or garam masala for a spicier version.
Fun Fact – What is Panch Phoron?
Panch Phoron is a Bengali spice mix of five whole spices:
Cumin seeds (jeera)
Fennel seeds (saunf)
Fenugreek seeds (methi)
Mustard seeds (rai)
Nigella seeds (kalonji)
It adds a signature eastern Indian aroma to dishes like Bhujia, chokha, and sabzi.
Storage Instructions
Refrigeration: Store in an airtight container in the fridge for up to 2 days.
Reheating: Reheat on a pan (not microwave) to regain crispiness.
Make ahead: You can prep-cut the potatoes and store in cold water in the fridge (use within 24 hours).
Conclusion
Bihar’s Aloo Bhujia is a wonderful example of how simple ingredients and a traditional cooking method can create an absolutely delicious dish. It’s healthy, light, and full of flavor. Whether you’re in a rush or craving some comfort food, this crispy Bihari potato fry will not disappoint.
Aloo Bhujia Recipe |Home Made Recipe With Simple Steps 2025
So the next time you’re wondering what to cook with minimal effort, remember this easy Aloo Bhujia recipe and enjoy a true taste of Bihar in your kitchen.
Have You Tried This Recipe
Comment below and let us know how your Bhujia turned out! If you loved this, don’t forget to share it with your friends and subscribe to our newsletter for more traditional and easy Indian recipes.
