Bhujia Bhaat
A humble, comforting meal of steamed rice served with spiced mashed potato bhujia, a common everyday lunch in Jharkhandi village homes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Pot
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 7 g
- carbs
- 55 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 300 kcal
Instructions
- 1
Cook the rice until fluffy using your usual method. Keep it warm.
- 2
Boil the potatoes until soft. Peel and roughly mash them with your hands.
- 3
Heat mustard oil in a kadai (deep pan). Add mustard seeds and dry red chilli, letting them crackle.
- 4
Add the sliced onion. Fry until golden and slightly crisp.
- 5
Add the mashed potato, turmeric and salt. Mix well with the spiced oil.
- 6
Mash and stir over medium heat for a few minutes so the flavours combine.
- 7
Serve the hot bhujia (spiced potato mash) alongside steamed rice. Mix them together as you like.
Chef's tips
Roughly mash the potato by hand rather than blending it to get a traditional rustic texture. Fresh mustard oil gives the most authentic flavour.
Ingredient substitutions
- mustard oil → any vegetable oil
Storage
Refrigerate for up to 2 days.
Reheating
Reheat in a pan with a splash of oil.
Common mistakes to avoid
- •Burning the onions, which makes the dish taste bitter.
Serving suggestions
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