Aloo Bhujia - Aloo Sev (Crispy Potato Snack)
Aloo Bhujia is a very popular, crunchy, crispy, and deep-fried snack made with spicy potato and besan mix. This snack is best for munching at any time.
Recipe Source Link:https://www.mygingergarlickitchen.com/aloo-bhujia/
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Prep Time = 10 minutes
Cook Time = 35 minutes
Total Time = 45 minutes
Category = Snack
Cuisine = Indian
Serves = 10
Nutrition Info = 689 calories
Serving Size = 1
» For Aloo Bhujia:
- 475g or 4 medium-sized potatoes, boiled and peeled
- 2 cups or 264g gram flour (besan)
- 3/4 teaspoon black pepper powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 3/4 teaspoon garam masala powder
- 1 teaspoon chaat masala powder
- 1/2 teaspoon black salt
- 1 teaspoon mint powder
- Pinch of asafoetida (hing)
- 1 teaspoon salt, or to taste
- 1 tablespoon + 1 teaspoon oil
- 2-3 tablespoons water for kneading dough
- Oil for deep frying
» How to make Aloo Bhujia:
- Grate the boiled potatoes using a fine grater.
- Add grated potatoes to a large mixing bowl.
- Now add besan, and seasonings (black pepper powder, turmeric powder, red chili powder, garam masala powder, chaat masala, black salt, mint powder, asafoetida, and salt to the same bowl.
- Mix everything together until combined.
- Then add 1 tablespoon oil and mix again.
- Now add a little water and knead into a soft and slightly sticky dough.
- Add 1 teaspoon oil and lightly coat the dough with the oil.
- Cover the dough with a damp paper or kitchen towel and set aside for 20 minutes.
- Divide the dough into 2 portions and shape them into thick logs.
- Now, grease the plate/attachment with the finest holes and namkeen maker.
- Fill one log in the namkeen maker or press fitted with the greased plate.
- Cover with the lid.
- Heat oil in a wide pan over medium heat. To check, drip a small piece of the dough in the hot oil, if it comes up that means you are ready to fry the bhujia.
- Once hot, move the handle in a circular motion or press down the namkeen maker over the hot oil to release the bhujia.
- Fry bhujia on medium heat.
- Once cooked from the bottom, flip the bhujia and fry until lightly golden and crisp.
- Remove fried aloo bhujia using a slotted spoon and transfer it onto a tissue paper-lined plate to absorb excess oil. Fry all the bhujia similar way and let them cool completely.
- Once cooled, break aloo bhujia.
- Transfer them to a serving plate/bowl and sprinkle with some chaat masala powder. Toss and enjoy!
- Store aloo bhujia in an airtight container for up to 1 month in an airtight container. Whenever you want to eat, take it in a bowl and enjoy.
- Always fry aloo bhujia in medium oil to get the crispy bhujia.
- I have used Kashmiri red chili powder, but you can also use regular red chili powder.
- Don?t fry them in too hot oil, or else the bhujia would burn and get over fried very fast.
- I didn?t add green chilies in the aloo bhujia dough. If you want super hot aloo bhujia, then you can also add 1 teaspoon green chili paste to the dough.
- Don?t knead a firm dough. The dough should be soft and slightly sticky.
- Make sure to add 1-2 teaspoons of oil if you want soft yet crunchy namkeen.
- Adding oil to the dough would also help in handling the sticky dough.
- If you don?t want to grate potatoes, then you can mash them using a potato masher.