Aloo Bhujiya is an easy, lightly spicy, and savory deep-fried Indian snack made with gram flour, mashed potatoes, and a few spices enjoyed mostly at tea-time. Here, I have shared very simple steps to make Aloo Bhujiya without any complicated process, and that gives you the exact results you bought from the market.
What is Aloo Bhujia?
Aloo bhujia, also known as bhujia, is a popular crunchy deep-fried Indian snack made with boiled, grated potatoes, besan (gram flour/chickpea flour), and some essential spices.
Aloo Bhujia was first made in Bikaner, a city in Rajasthan (India). Now it has become popular all over India and is now sold by many brands. All the brands have their own peculiar taste and flavor and are different from one brand to the other.
In India, this namkeen or spiced sev is in huge demand. There are many ways to make different style of namkeen sev or deep-fried noodles. As it is made with potatoes which gives the starchy taste and gram flour gives it nutty flavor. The best thing about this homemade bhujiya is flavor packed and so delicious that everyone in my family just loves it. I usually make it in a big batch and store it in an airtight container, so that I can use it as a topping in so many snack recipes.
All in all, it is simply fabulous and tasty snack can be served as an evening snack or as a side dish to any meal or even as topping to a sandwich or any breakfast dishes.
Ingredients
This recipe requires only 2 ingredients apart from spices and salt added to the dough as listed in detail below.
Potato – I have used here boiled, peeled, grated potatoes, and then well mixed with other ingredients to make this crunchy sev.
Besan – This is the second key ingredient of this aloo bhujia recipe. Always use fresh gram flour for the best taste.
Spices – To flavor the potato and besan mixture, you will require some powdered spices for this recipe such as turmeric powder, red chili powder, salt, chaat masala powder, garam masala powder, asafoetida (hing), and dry mint powder which makes this homemade Bhujia even tastier.
Oil – You can use any cooking oil to deep fry this Aloo Bhujia.
Serving Suggestions
Serve aloo bhujia as a morning or evening snack with a cup of tea or coffee.
This crunchy aloo bhujiya namkeen tastes great simply by itself or perfect accompaniment to a piping hot /coffee. It also adds a nice crunch to any chaats like bhelpuri, papadi chaat, salads, and parathas or sandwiches, for that extra crunch.
You should also try it along with cocktails and mocktails of your choice.
You can munch this snack at any time of the day. You can make this easy Aloo Bhujia recipe on special occasions like kitty parties, pot lucks and even on picnics and road trips as they can be packed easily in tiffin box.
Storage Suggestions
You can make a big batch and store it in an airtight container for about 1-2 months at room temperature.
So, here is an easy recipe to make crispy, delicious, golden potato sev at home!
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Aloo Bhujiya Namkeen Recipe
- Total Time: 25 mins
- Yield: 3-4 1x
Description
Aloo Bhujiya is very simple, and easy to make Indian namkeen recipe made with combining boiled, mashed potatoes, gram flour (besan), and few spices. It can be served as an evening snack with a hot cup of tea, or as a side dish to any meal or even as topping to any breakfast dishes. Learn how to make this light, crunchy and delicious Namkeen at home in no time!
Ingredients
- 3 medium sized potatoes (boiled, peeled, and grated)
- 100 grams gram flour (besan)
- 1/3 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon asafoetida
- 1/3 teaspoon garam masala powder
- 1/3 teaspoon chaat masala
- ¼ teaspoon dry mint powder
- Salt to taste
- 1 tablespoon oil + for frying the sev
Instructions
To make Aloo Bhujiya
- Boil the potatoes until tender. Once cooled down, peel their skin and grate them with a fine grater.
- In a mixing bowl, combine grated potatoes, sieved gram flour, turmeric powder and red chili powder, asafoetida, garam masala powder, salt to taste, 1 tablespoon oil, and dry mint powder.
- Then start mixing all these ingredients and knead a smooth and non-sticky dough like parathas without adding water, because the potato has lot of moisture in it.
- Apply a little oil on the dough and knead it well.
- Now, take a pan, heat the oil on medium flame for frying.
- Also, using little oil grease the sev maker and disc.
- Divide the dough into 2 portions.
- Fill the sev maker with one part of the dough and close tightly by putting a piston on it.
- For testing, add a small piece of the dough into the hot oil. If it comes above that means you are ready to fry the bhujiya.
- Once the oil is heated, slowly spread the bhujiyas into the hot oil by rotating to form a circle, and then break.
- Fry little at a time on low to medium flame till golden brown and crisp from both the sides, then take them out on the tissue lined plate.
- Repeat the same process for rest of the dough.
- Once the sev cools down completely, crush them lightly with your hand.
- Add chaat masala and mix it well.
- Transfer them to an air tight container.
- Aloo Bhujiya Namkeen is ready to serve.
Notes
- Make sure, the potatoes should be cool down completely before grating them. Grate them nicely with a fine grater, because if there are lumps remain then it may be difficult to pass the sev easily from the machine.
- The dough has to be non-sticky and soft. Apply little oil while kneading.
- If the dough becomes loose, then you may add more gram flour to it. and make a dough by mashing it, and if the dough is too tight, it is not easy to knead, then add some water to it and make a soft dough.
- Adding asafoetida is optional, if you do not like the taste of asafoetida, then simply skip it.
- Do not fry the sev on high flame, if you fry it on high flame, then it will change color very quickly from above and it will not be fried so well from inside. So fry the sev on medium flame only.
- If you don’t have sev maker or mould then just pipe them with a piping bag by making finest hole or use the traditional maker as it is easier.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Snacks
- Cuisine: Indian
