Why does Aloo Bhujia stick to the kadhai? 4 simple tips to fix it at home

When it comes to one of the most comforting dry sabzis, Aloo Bhujiya is often considered a favorite. It is a simple and easy-to-make dish that uses thinly lengthwise sliced potato strips sautéed in mustard oil with minimal tempering of cumin and green chili, and later seasoned with turmeric, red chili powder, and salt. While this might sound like an easy affair, many times people fail to get the right texture and often struggle with one frustrating issue—it sticks to the kadhai, clumps together, or turns soft instead of crisp. This is one of the most common problems when preparing this dish, which is very popular in Bihar, Jharkhand, and Uttar Pradesh. The good news is that it usually comes down to a few controllable factors like moisture, oil temperature, and technique and you can make it perfect at home. Scroll down to read the tips.


Why aloo bhujia sticks to the kadhai
The main reason is excess moisture in the potato mixture. Potatoes naturally contain a lot of moisture and when the kadhai is covered with the lid, it further increases the moisture, and the mixture turns sticky and clings to the surface of the kadhai. Another reason is the incorrect oil temperature and sometimes even the type of cookware makes a lot of difference. Read the tips below.

Tip 1: Reduce the moisture
The foundation of making perfect aloo bhujia is to reduce the moisture of the potatoes. After cutting and washing potatoes, wrap them in a muslin cloth and squeeze gently. This will help dry the potato strips and make them easy to cook or fry.

Tip 2: Maintain the oil temperature
Before adding potatoes to the oil tempering make sure it is medium-hot. You can test it by dropping a few pieces of potatoes in the oil, if they rise immediately without burning, the oil is ready. Remember, if the oil is not hot enough potato pieces will stick to the base of the kadhai and absorb oil.

Tip 3: Use the right kadhai and avoid overcrowding
It is always suggested to use a heavy-bottomed kadhai for making aloo bhujiya. It retains heat evenly and prevents sudden temperature drops. Also, make sure never to overcrowd the kadhai. Cooking small batches at a time helps with even and proper cooking, avoids clumping, and aids crispiness.

Tip 4: Handle gently and avoid covering
People often think that covering the lid will help faster cooking. It actually increases the moisture content, leads to clumping and potato strips lose their shape and texture and get mushy. Also, when the potatoes are 50-60 percent cooked, mix them gently to retain the texture.

The main reason is excess moisture in the potato mixture. Potatoes naturally contain a lot of moisture and when the kadhai is covered with the lid, it further increases the moisture, and the mixture turns sticky and clings to the surface of the kadhai. Another reason is the incorrect oil temperature and sometimes even the type of cookware makes a lot of difference. Read the tips below. (Image: Instagram/maujes.food)

The foundation of making perfect aloo bhujia is to reduce the moisture of the potatoes. After cutting and washing potatoes, wrap them in a muslin cloth and squeeze gently. This will help dry the potato strips and make them easy to cook or fry.

Before adding potatoes to the oil tempering make sure it is medium-hot. You can test it by dropping a few pieces of potatoes in the oil, if they rise immediately without burning, the oil is ready. Remember, if the oil is not hot enough potato pieces will stick to the base of the kadhai and absorb oil. Also adding a little extra oil always works as the lubricating agent for potato pieces and helps prevent them from sticking to the base of kadhai. (Image: Instagram/samosa_forever)

It is always suggested to use a heavy-bottomed kadhai for making aloo bhujiya. It retains heat evenly and prevents sudden temperature drops. Also, make sure never to overcrowd the kadhai. Cooking small batches at a time helps with even and proper cooking, avoids clumping, and aids crispiness.

People often think that covering the lid will help faster cooking. It actually increases the moisture content, leads to clumping and potato strips lose their shape and texture and get mushy. Also, when the potatoes are 50-60 percent cooked, mix them gently to retain the texture. (Image: Instagram/snappyfoodydelhi)