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Aloo Aur Kele Ke Bhujia

  • Duration: 30 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

Try to stir and shake the vessel instead of using a spoon, once the bananas and the potatoes are added to the mixture.

Trivia Tadka

A staple Kashmiri dish, this semi-dry preparation is slow cooked in order for the bananas and potatoes to absorb the flavour of the spices.  You can serve this easy-to-make recipe with Sheermal or Bakarkhani.


  • Raw bananas (kachhe kele) (4)
  • Potatoes (aloo) (4)
  • Ghee (2 tbsp)
  • Asafoetida (hing) (a pinch)
  • Cumin seeds (jeera) (1/2 tsp)
  • Fenugreek seeds (methi dana) (1/4 tsp)
  • Salt ( to taste)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • Green chili (hari mirch) (1 tsp)
  • Dry ginger powder (saunth) (1/2 tsp)
  • MTR Dhaniya/Coriander Powder (1/2 tsp)
  • Nigella seeds (kalonji) (1/4 tsp)
  • Yogurt (dahi) (1/4 cup)


  • Peel the bananas and cut them into roundels with half an inch thickness. Also, peel the potatoes and cut each one into four parts.
  • Heat ghee in a pan and fry the bananas till golden brown. Transfer to a plate. Next, fry the potatoes and set aside in a plate.
  • Now in the same pan, add hing, jeera, kalonji and methi dana. Sauté for a minute.
  • Then add fried bananas and potatoes. Stir to combine.
  • Add salt, saunth, MTR Dhaniya/Coriander Powder and green chili.
  • Shake the pan a couple of times and add half a cup of water. Cover and allow to simmer for 10–15 mins.
  • Once the potatoes and bananas turn soft, after about 10–15 mins, add the whisked yogurt.
  • Cover the vessel and let it simmer over low flame for another 10 mins.
  • Garnish with chopped coriander and serve warm.

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