Aloo Anda Bhujia

Name: Aloo Anda Bhujia
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g potato (peeled, thinly sliced or small diced); 4 pcs eggs (beaten); 1 pcs onion (medium, finely sliced); 1 pcs tomato (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch black pepper; 0.5 tsp salt; 3 tbsp water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(98)

TASTE SCORE

8/10

A homestyle potato and egg bhujia that comes together with soft onions, warm spices, and green chilies. The potatoes turn tender while the eggs coat everything in a fluffy, savory layer that works well with roti or toast.

PREP

10m

COOK

20m

SERVES

1 KATORI

219 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the vegetables and beat the eggs.
1.Slice or dice the potato into small even pieces so it cooks quickly.
2.Slice the onion, chop the tomato, green chili, ginger, and garlic.
3.Beat the eggs in a bowl with a pinch of black pepper.
saute · ~6 min
Cook the onion and spices.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add onion and cook until soft and light golden, about 4 minutes.
4.Add ginger, garlic, and green chili, then sauté for 1 minute.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~4 min
Add the potato and masala.
1.Add potato, turmeric powder, red chili powder, coriander powder, and salt.
2.Mix well so the potato is evenly coated with the masala.
3.Add tomato and cook for 2 minutes until it starts to soften.
simmer · ~9 min
Cover and cook the potato until tender.
Add water, mix once, cover the pan, and cook on low heat until the potato is tender, stirring once or twice in between. This takes about 8 to 10 minutes depending on the size of the pieces.
TIPIf the pan dries out before the potato softens, add 1 tablespoon more water.
saute · ~3 min
Scramble the eggs into the potato mixture.
Lower the heat, pour in the beaten eggs, and let them sit for a few seconds. Stir gently until the eggs set and coat the potato mixture in soft curds, about 2 to 3 minutes.
TIPStir gently once the eggs go in so the bhujia stays fluffy instead of turning pasty.
garnish
Finish with coriander leaves.
serve
Serve hot with roti, paratha, or toast.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potato small and evenly so it turns tender before the eggs overcook.
2
Let the cumin crackle fully in hot oil first; that quick bloom gives the bhujia its base aroma.
3
Cook the onion only to light golden, not deep brown, so the final texture stays soft rather than dry.
4
If the potatoes are still firm after covered cooking, sprinkle in a little more water and steam briefly.
5
Pour the eggs in only after the potato is fully cooked; otherwise the eggs set before everything comes together.
6
Once the eggs go in, keep the heat low and fold gently for soft curds that cling to the masala-coated potatoes.
7
This bhujia reheats best in a skillet on low heat; the microwave can make the eggs rubbery.