Even simple food will get the taste of nectar. Make authentic potato bhujia at home, remember these 4 secret tips.

In Indian food, sometimes even very simple food with less spices gives such a taste that even the biggest dishes seem pale in comparison to it. ‘Bihari Style Aloo Ki Bhujia’ is the most perfect and accurate example of this. Be it hot dal-rice in the afternoon or roti-paratha in the morning and evening, this crispy potato bhujia looks amazing with every combination. The biggest specialty of this Bhujia is that it does not use heavy spices like garam masala, coriander or cumin powder. The sweet aroma of mustard oil and potatoes cut in a special way make it a favorite of everyone, from children to adults. Although it is very easy to make, but if you want the same traditional and authentic Bihari taste, then you will have to keep some small but very important things in mind while making it. Let us know the secrets of making perfect potato bhujia. 1. Cutting like French fries and removing starch is necessary. For the best texture of Bihari style Aloo Bhujia, the method of cutting potatoes is different. Tip: Always cut the potatoes lengthwise and thinly, just like they are cut to make French fries. If you want, you can cut the potatoes with or without the peel, it completely depends on your preference. Washing method: After cutting, soak the potatoes in water for 5 to 10 minutes. This removes excess starch from the potatoes. After this, wash them thoroughly with clean water 2-3 times. By doing this the bhujiya does not stick together and becomes completely puffy. 2. Use only mustard oil: Nowadays people have started using refined or olive oil for cooking, but if you want the real Bihari taste then do not compromise in the choice of oil. Tip: Always make this traditional bhujia in ‘mustard oil’. The pungent and fragrant aroma of mustard oil enhances the taste of bhujia manifold and makes the potatoes extremely crispy. Before applying tadka, heat the oil thoroughly until smoke comes out so that its rawness is removed. 3. Do not add cumin seeds even by mistake, mustard seeds and dry red chillies are the real secret. Generally people add cumin seeds or green chillies to dry potato curry, but the rule of Bihari Bhujia is a little different. Tip: There is no seasoning of cumin in this bhujia. Mustard seeds (mustard seeds) and whole dry red chillies are always added to hot mustard oil and then crackled. Only these two things are enough for taste. Do not make the mistake of adding green chillies in it, as it changes the traditional taste. If you like it more spicy, you can increase the amount of dry red chili. 4. Right timing of adding salt and turmeric: Only turmeric powder and salt are used as spices in Bhujia. But when to put them in the pan, this is the biggest game-changer. Tip: After adding potatoes to the pan, cook them lightly for the first 5-6 minutes without covering and stirring occasionally. After this just add turmeric powder to it and mix. Important thing: Do not add salt immediately with turmeric. Adding salt in the beginning causes the potatoes to release water, which makes them sticky and breaks from the middle while stirring. Always add salt when the bhujiya is almost completely cooked and about to turn crispy. Bonus Tip of Taste: Not even a drop of water is added to Bihari style potato bhujia while cooking. It is cooked completely in oil and steam. So if you are making it in an iron pan or an ordinary pan (other than non-stick), keep stirring it continuously after some time so that the potatoes do not stick to the bottom and burn.