Here’s a super simple recipe with a rather short list of ingredients (granted you have a stocked spice cupboard). While I must say I have mastered many more complicated recipes and meals, I have always been a bit rubbish at the standard Aloo Ki Bhujia which honestly should be the easiest thing ever. I always manage to get the potatoes unevenly browned – some fry in the oil and turn golden, some remain powdery-white and it would usually end up being mashed to make Aloo Parathas to cover up my utter failure. It was really terribly embarrassing.
I was discussing this once with some of my family – I can’t remember where or when – but someone told me they use only tomatoes in their Aloo Bhujia and it makes for a much more tangy and tasty Bhujia with some masala to scoop up alongside the potatoes. I kept it in the back of my mind for use some day.
This recipe came to life one morning when I came down to cook a rather later brunch only to find I have no onions! This has been happening way too often to me, finding I’m completely out of vital ingredients – the downside to living 3 minutes away from my local Tesco is I take grocery shopping way too lightly! The tomato Aloo Ki Bhujia immediately sprung to mind and I set off to make it. Thoroughly pleased with the results, I’m sharing them with you now. Save this recipe for a day when you have nothing at home and really, really don’t want to pop to your local Tesco (even if it is 3 minutes away, like mine). This would go lovely with a buttery, flaky paratha for breakfast or lunch alongside a masala omelette.
With love x