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!
Scale
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.
- Category: Snacks
- Cuisine: Indian
Keywords: Easy Aloo Bhujia Recipe, Aloo Bhujia Sev, Haldiram Style Aloo Bhujia, Namkeen Sev Bhujiya, Tea-time Snacks