Aloo Peyaj Bhaja

Aloo Peyaj Bhaja Recipe

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About Aloo Peyaj Bhaja Recipe:

Bengali cuisine is full of simple yet delectable delicacies that are enough to tug at one’s heartstrings instantly. One sect of these simple foods comprises the bhajas of Bengal. Usually stir-fried or pan-fried, bhajas are made with simple spices and ingredients. One such simple yet popular bhajas of Bengal is aloo-peyaj bhaja. A potato-based side dish usually served with rice, dal or rotis, aloo peyaj bhaja is easy and quick to make. The simple tempering of dried red chillies and nigella seeds amps up the dish to a whole new level. Although the spice level is low, they bring out the best in the potatoes. If you are planning to relish a simple Bengali thali for lunch, then there’s nothing better than having rice, dal, aloo peyaj bhaja and begun bhaja. Try this recipe soon for a wholesome meal and let us know how you like it. 

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  • 9 Ingredients
Ingredients
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Ingredients for Aloo Peyaj Bhaja Recipe

  • 400 stick Potato g
  • 100 gram Sliced onion
  • 1/4 teaspoon Nigella seeds
  • 2 piece Dried red chilies
  • 2 piece Green chilies
  • As required Sugar
  • As required Salt
  • 1/4 teaspoon Turmeric
  • As required Mustard oil
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Aloo Peyaj Bhaja Recipe

Cooking Directions

STEP 01

Heat pan with oil. Add dried red chilies, nigella seeds and potatoes to the pan and fry.

STEP 02

Add the onions, turmeric, salt and sugar and fry them on high flame.

STEP 03

Add green chilies and serve as a side dish to rice and dal.

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