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Everyone likes the idea of taking a seat to a tasty home-cooked meal, but with today's hectic schedules, it can be harder than ever to find the moment to place one together. Thankfully, assistance is around, the Aloo anday ki bujia recipe and guidance in this article will help you assembled healthy meals for your family in a remarkably, short time.

You need patato cut in tiny cubes.
You need to prepare eggs.
Provide 1 medium onion chopped.
You need to prepare tomato chopped.
You need to prepare zeera.
You need to prepare 1 tsp salt to taste.
You need 1 tsp red chilli powder.
You need to prepare 1/2 tsp haldi.
Provide 1/2 tsp crush Coriander.
You need to prepare 1/4 cup oil.
You need 1 tsp butter.
Use 2 red / green chilli.
You need ginger crush.
Use green Coriander.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or two after you begin cooking and again at the very end. Your palate will be the ultimate guide here, so taste often.

Wash and Peel off potato then cut into tiny cubes set aside..
Now beaten 3,4 eggs in a bowl with fork..
Now heat the oil add onions and ginger crush fry it for 1 minute than add 1 tsp of zeera with aloo cubes fry it..
Now add all the spices and tomato, stir it well add 1/2 cup of water then cover it and cook until it becomes tender..
Now add beaten eggs stir it well and mix with aloo continuely unti it becomes mix together very well than add green chilli and Coriander with a butter..
A yummy 😋 and tasty aloo anday ki bujia is ready to serve with paratha and roti,enjoy it..

Boiled eggs and potatoes are added to the gravy at the. Sharing "aloo anday recipe" to make aloo anday bhujia that you surely love to eat with Paratha or Roti. In today's menu, Hinz cooking is making aloo anday ki bhujia in dry form. It's simple, super-fast, easy to eat and tasty dish for foodies. Aloo Anday ki Bhujia is an Effortless dish to prepare.

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