Aloo bhujia is bhujia with potato worked into the dough, which makes it softer, denser and rather more moreish than the plain version.

It is the one people say they prefer, usually while reaching for more of it.

Eat it with tea, scatter it over chaat, or put it in a bowl on the table and accept that the bowl will need refilling. It also goes into bhel and on top of dahi puri.

Stocked at Curry Corner, North Melbourne.