Bihari Shakarkand Bhujia Recipe - Spicy Sweet Potato Sabzi
A vegetarian North Indian Recipes recipe with sweet potatoes - peeled and cut into thin strips, turmeric powder (haldi), cumin seeds (jeera). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Bihari Shakarkand Bhujiya recipe, wash and peel sweet potatoes
sweet potatoes - peeled and cut into thin strips(2) - 2
And cut them into one inch long stick pieces similar to the one for finger chips
sweet potatoes - peeled and cut into thin strips(2)green chillies - slit into halves(2) - 3
In a non-stick wok, add mustard oil; Once the oil is hot, add cumin seeds
cumin seeds (jeera)(1 teaspoon)-/2 mustard oil(1 tablespoon) - 4
Allow it to splutter
- 5
Now, add green chilies and saute it
green chillies - slit into halves(2) - 6
Stir in the chopped potatoes and turmeric powder
sweet potatoes - peeled and cut into thin strips(2)turmeric powder (haldi)(1 teaspoon) - 7
Season it with salt
salt - to taste - 8
Reduce the flame
- 9
Cook until the sweet potatoes are cooked completely
sweet potatoes - peeled and cut into thin strips(2) - 10
Towards the end, when the sweet potatoes have almost cooked, open the lid and allow it to become crispy
sweet potatoes - peeled and cut into thin strips(2) - 11
At this stage you can optionally add more mustard oil and then sprinkle some more salt
-/2 mustard oil(1 tablespoon)salt - to taste - 12
Ensure you keep stirring occasionally so the Bihari Shakarkand Bhujiya gets cooked from all the sides
- 13
Once done, turn off the heat and transfer the Bihari Shakarkand Bhujiya to serving bowl
- 14
Serve the Bihari Shakarkand Bhujiya and serve with Whole Wheat Lachha parathas and Boondi raita for a weekday meal
Rate this recipe
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Bihari Shakarkand Bhujia Recipe - Spicy Sweet Potato Sabzi
A vegetarian North Indian Recipes recipe with sweet potatoes - peeled and cut into thin strips, turmeric powder (haldi), cumin seeds (jeera). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 1
To begin making the Bihari Shakarkand Bhujiya recipe, wash and peel sweet potatoes
sweet potatoes - peeled and cut into thin strips(2) - 2
And cut them into one inch long stick pieces similar to the one for finger chips
sweet potatoes - peeled and cut into thin strips(2)green chillies - slit into halves(2) - 3
In a non-stick wok, add mustard oil; Once the oil is hot, add cumin seeds
cumin seeds (jeera)(1 teaspoon)-/2 mustard oil(1 tablespoon) - 4
Allow it to splutter
- 5
Now, add green chilies and saute it
green chillies - slit into halves(2) - 6
Stir in the chopped potatoes and turmeric powder
sweet potatoes - peeled and cut into thin strips(2)turmeric powder (haldi)(1 teaspoon) - 7
Season it with salt
salt - to taste - 8
Reduce the flame
- 9
Cook until the sweet potatoes are cooked completely
sweet potatoes - peeled and cut into thin strips(2) - 10
Towards the end, when the sweet potatoes have almost cooked, open the lid and allow it to become crispy
sweet potatoes - peeled and cut into thin strips(2) - 11
At this stage you can optionally add more mustard oil and then sprinkle some more salt
-/2 mustard oil(1 tablespoon)salt - to taste - 12
Ensure you keep stirring occasionally so the Bihari Shakarkand Bhujiya gets cooked from all the sides
- 13
Once done, turn off the heat and transfer the Bihari Shakarkand Bhujiya to serving bowl
- 14
Serve the Bihari Shakarkand Bhujiya and serve with Whole Wheat Lachha parathas and Boondi raita for a weekday meal
Rate this recipe
