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Bring a spicy twist to your fasting platter with crispy Falahari Aloo Bhujia
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News18•13-10-2026, 15:33
Bring a spicy twist to your fasting platter with crispy Falahari Aloo Bhujia
- •Falahari Aloo Bhujia is a quick and delicious recipe to try during Navratotri fasting instead of plain boiled potatoes.
- •Peel and cut potatoes into thin long pieces, wash them thoroughly to remove excess starch, and dry them completely.
- •Heat ghee or peanut oil in a pan, sauté chopped green chillies, add potatoes, cover and cook on medium flame for 5 to 7 minutes.
- •Add rock salt and black pepper according to taste, remove the lid, and cook for another 4 to 5 minutes until crispy on the outside.
- •Serve the hot Falahari Aloo Bhujia with Kuttu or Rajgira puris, curd, or fasting chutney.
Key Questions Answered
To prepare Falahari Aloo Bhujia, you need 5-6 potatoes, 2 tablespoons of ghee or peanut oil, 2 finely chopped green chillies, 1 teaspoon of rock salt (Sendha Namak), black pepper powder to taste, and optionally 1 teaspoon of lemon juice.
To keep the potatoes crispy, peel and cut them into thin, long pieces, wash them 2-3 times to remove excess starch, and dry them completely with a cloth or kitchen towel before cooking. Additionally, gently flip them while cooking to prevent them from breaking.
Falahari Aloo Bhujia tastes great and can be served hot with Kuttu, Singhara, or Rajgira puris, as well as with curd or fasting chutney.
