Spicy Aloo Bhujia with Tomato and Onion Medley

1.Start by soaking the thinly sliced potatoes in water for about 15 minutes to remove excess starch. Drain and pat them dry with a kitchen towel.

2.In a mixing bowl, combine the chickpea flour, red chili powder, turmeric powder, cumin seeds, garam masala, oregano, and salt. Mix well to create a spice blend.

3.Add the dried potato slices to the spice blend and toss until the potatoes are evenly coated with the mixture.

4.Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the coated potato slices in batches, ensuring not to overcrowd the pan.

5.Fry the potatoes until they are golden brown and crispy, about 5-7 minutes. Remove them with a slotted spoon and drain on paper towels to remove excess oil.

6.In another pan, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until they turn translucent.

7.Add the chopped tomatoes and green chilies to the pan with the onions. Cook until the tomatoes soften and the mixture becomes slightly thick, about 5 minutes.

8.Once the tomato and onion medley is ready, add the fried aloo bhujia to the pan and toss gently to combine all the flavors. Cook for an additional 2 minutes to heat through.

9.Garnish with fresh coriander leaves before serving.