3/4-1teaspoonturmericadjust to taste, I used 1 teaspoon
3/4teaspoonsaltor to taste
squeeze of lemon juiceoptional
Peel the potatoes and then wash them. Cut them into thick rounds and then cut each round lengthwise like you would cut for a french fry, around 1/2 inch wide. See picture above in the post.
Heat mustard oil until it's smoking hot (very important so that the final dish doesn't have that raw oil taste), then lower the heat and add the cumin seeds. They will immediately sizzle.Add the dried red chilies and garlic and cook for a minute until garlic starts changing color.
Add the sliced onion and potatoes and mix.
Then add in the turmeric. I used 1 full teaspoon turmeric, you can use half of it but this recipes does need more turmeric. Toss to combine everything together.
Cook for 10 minutes, stirring often on medium heat. Then add the salt and cook for 5 to 10 more minutes until potatoes are cooked through. You may cover the potatoes for the last 5 minutes or so.
Your potatoes are done when they are nicely charred and roasted brown.
Squeeze in lemon juice if you like. Serve aloo bhujia with rice and dal or plain paratha.