Ingredients:
| 4 medium potatoes, peeled and julienned |
| 1 large onion, finely sliced |
| 2 green chilies, finely chopped |
| 1 tsp mustard seeds |
| 1 tsp cumin seeds |
| 1 tsp turmeric powder |
| 1 tsp red chili powder |
| 1 tsp coriander powder |
| 2 tbsp mustard oil (or vegetable oil) |
| Salt to taste |
| Fresh coriander leaves for garnish |
Instructions:
- Prepare the Potatoes:
- Peel and julienne the potatoes, then soak them in cold water for about 10 minutes to remove excess starch.
- Drain and pat them dry with a clean kitchen towel.
- Cook the Aloo Lachha:
- In a Vardaan Cookware’s Stainless Steel Kadhai, heat 2 tbsp of mustard oil over medium heat until it starts to smoke slightly, then reduce the heat to medium.
- Add mustard seeds and cumin seeds, letting them splutter for a few seconds.
- Add the finely sliced onion and green chilies, sautéing until the onions turn golden brown.
- Add Spices and Potatoes:
- Add the turmeric powder, red chili powder, and coriander powder to the Kadhai, stirring well to combine with the onions and chilies.
- Add the julienned potatoes to the Kadhai, tossing them to coat evenly with the spices.
- Season with salt to taste.
- Cook Until Crisp:
- Continue to cook the potatoes on medium heat, stirring occasionally, until they become crispy and golden brown. This should take about 15-20 minutes.
- Garnish and Serve:
- Once the potatoes are crispy and cooked through, remove the Kadhai from heat.
- Garnish with freshly chopped coriander leaves.
- Serve:
- Serve the Bihari Aloo Lachha hot as a snack or side dish.
Storage:
- If you have leftovers, store them in Vardaan Cookware’s Stainless Steel airtight container in the refrigerator for up to 2 days. Reheat in a frypan to maintain crispiness.
This deliciously crispy Bihari Aloo Lachha is a perfect snack or accompaniment to any meal, showcasing the rich flavours of mustard oil and spices. Enjoy your culinary adventure!
