Aloo ki Bhujia
vegan | gluten free
start to finish: 40 minutes
serves four with parathas
This is a simple and quick recipe that pays huge dividends in terms of taste. Fry the cumin long enough so that the oil picks up the unique full flavour of this aromatic seed. If you want to really impress (or spoil) your (non-vegan) guests with these spicy fried potatoes, substitute ghee for the oil and enjoy the creamier flavour.
Full video below.
Ingredients:
3½ cups yellow flesh potatoes, cubed into ¾-inch (2cm) pieces (about 4 medium-sized potatoes)
3 tablespoons canola oil (or 2 heaping tablespoons of ghee)
1 teaspoon cumin seeds
1 teaspoon salt
10 dried red Kashmiri chilies, or less, to taste
Utensils:
3-litre medium saucepan
colander
4-litre medium to large pot with lid
Method:
Ensure you cut your potatoes into evenly sized cubes. Also, make sure none are too big: the maximum length should be 1 inch.
Parboil the potatoes: Add the cubed potatoes to a medium-sized saucepan. Pour in enough fresh cold water so that the water level is about 1 inch above the potatoes. Place the saucepan on the stove on HIGH. Bring to a rolling boil and then immediately remove from the hot burner. Allow potatoes to sit and partially cook in the hot water for 5 minutes. Test the potatoes using a fork: the outer edge should be soft so that the fork enters easily before meeting resistance in the firm centre. At this stage, use a colander to drain the water, then set the potatoes aside on a paper-towel-lined plate.
Turn the stovetop to MEDIUM heat. Pour the oil into a wide-bottomed pot and heat for 2-3 minutes.
While the oil heats, pat down the potatoes with a paper towel or dishcloth to remove any excess water before frying. Be careful and do this well, as wet potatoes will cause the hot oil to splatter in later steps.
Test the oil temperature by dropping a cumin seed into the pan — the seed should immediately sizzle. When ready, turn the heat to MEDIUM-LOW and add all the cumin to the oil. Stir a couple of times as you let the cumin fry and turn medium brown so the oil absorbs the pungent flavour of the spice. This only takes 15-20 seconds, so be careful not to burn the cumin. Add the salt and stir for 2-3 seconds.
Hold the pot cover in one hand and get ready to seal the pot quickly. Use your free hand to quickly add the potatoes to the spiced oil, then immediately cover the pot to avoid any splashing hot oil. Wait and listen: when there is no sound of any splattering oil, remove the lid and gently stir the potatoes, covering them evenly with the cumin seeds. Re-cover the pan.
After one minute, break the chilies by hand over the potatoes. Stir gently and re-cover again. Cook for two minutes.
Reduce the heat to LOW, stir for a few seconds, then continue to cook covered for a final 10-12 minutes more. During this time, occasionally check and stir – if the potatoes are sticking, feel free to add a bit more oil or ghee.
Remove the pot from the heat and place on a cool section of the stovetop. Stir a final time then let the potatoes rest covered for 5 minutes. Serve with fresh hot parathas.
Tip: Here’s one easy way to cube your potatoes: Slice the potato lengthwise in half. Next, lay each half flat and slice both halves lengthwise in thirds. Then turn the narrow slices 90 degrees and evenly slice width-wise in thirds or fourths, depending on the size of the potato.