Aloo bhujia sev is a popular snack in India. It is a delicious deep fried snack with potatoes, chickpea flour and spices. Do you love Haldiram’s aloo bhujia namkeen? Here is an easy recipe to replicate the same at home, crispy and delicious. Read on to make all time delicious, crispy and golden potato sev at home!
Aloo bhujia a crispy deep fried snack with potatoes and chickpea flour. You basically add spice powders, chickpea flour to the cooked and mashed potatoes. What you get is a soft dough and that is piped into hot oil. The finished snack is crispy, delicious with spicy and tangy taste.
There are many brands that sell aloo bhujia and the most popular one is from Haldiram’s. While growing up mom always made aloo bhujia at home after picking up the recipe from a north Indian colleague.
Along with the array of murukku and mixtures, we always made either this aloo bhujia or sweet and spicy potato mixture for Diwali. It used to be such a fun to eat crispy, tangy and spicy hot bhujia. Best tea time snack ever!
While aloo bhujia is widely available in stores, it is really a very easy recipe to try at home and tastes just like Haldiram’s. Also while making at home you can ensure it is hygienic and preservatives or colorants free.
There are many snacks we make with potatoes like batata vada, aloo puri, aloo tikki, potato wedges, samosa and this bhujia is a delicious one too.
This is a dry snack that keeps well for days. Just ensure to use fresh oil and store in a clean dry container. Stays good for around 20 days at room temperature. Serve with piping hot adrak chai or masala chai.
This Aloo Bhujia Recipe
Tastes just like Haldiram’s
Is vegan & gluten free
Is quick & easy to make
Requires very dew simple ingredients
Is best snack to serve with tea
To make aloo bhujia you will need very few ingredients. Potatoes, chickpea flour and few Indian spices are the main ingredients.
Which type of potatoes are best for this recipe?
We need to cook and thoroughly mash the potatoes. Use potatoes that are starchy like russets for this recipe.
What spice powders do you need for aloo bhujia?
For making this this namkeen you will need chaat masala powder, red chili powder, amchur or dried mango, dried mint powder. You can also add some hing or asafoetida.
Dried mango or amchur lends a slight tangy taste and mint powder gives amazing flavor.
Which oil is best for deep frying aloo bhujia?
I always use fresh cold pressed ground nut oil for deep frying. Using good quality fresh oil ensures the long shelf life of the snack. I am not keen on refined or vegetable oils in any recipe.
How To Make Aloo Bhujia
1.Wash, boil and peel the potatoes. Potatoes should be cooked thoroughly. Mash the cooked potatoes very well. there should be no lumps at all.
2 . Combine mashed potatoes, mint-carom paste, chili powder, turmeric powder, chaat masala powder, amchoor, salt and lemon juice in a mixing bowl.
3. Add 2 cups chickpea flour to the potato mixture. Mix thoroughly without adding water. Once all the ingredients are well incorporated add water gradually and make a soft dough. If the dough is very stiff the sev will turn hard. So make a soft dough.
4. Heat oil for deep frying. Fit the fine sev plate in your chakli press or murukku maker.
5. Load the murukku press one portion of dough. Press or rotate against hot oil and make sev. Deep fry until golden brown from all the sides. Maintain medium flame.
7. Drain and break the aloo bhujia into small pieces. Sprinkle some more chaat masala over it and toss well. Store in airtight container. Serve aloo bhujia with tea.
Tops Tips For Making Best Aloo Bhujia
Make sure to boil and mash the potatoes very well until smooth. There should not be any lumps else you will not be able to pipe the dough.
Adjust the spice powder quantity as per taste.
You can also add a paste of 2 green chilies and 1/2 inch peeled ginger to the dough for a different flavor.
Adding few spoons of hot oil while making the dough yields very crispy aloo bhujia
Make sure to to maintain medium flame throughout frying
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I hope you will try this aloo bhujia recipe and enjoy as much as we did. P
Aloo Bhujia Recipe
Aloo bhujia recipe | Diwali 2016 snack recipes
1 CUP = 250 ml
Ingredients
- 2 big potatoes
- 1 teaspoon carom seeds
- 1/4 cup mint leaves
- 2 teaspoons chili powder
- 1/2 teaspoon chaat masala powder
- 1/2 teaspoon amchoor
- 1 teaspoon lemon juice
- 2 cups chickpea flour
- Salt
- Oil
Instructions
- Wash, boil and peel the potatoes. Potatoes should be cooked thoroughly. Mash the cooked potatoes very well. there should be no lumps at all.
- Take mint leaves and carom seeds in a mortar and pestle. Pound very well.
- In a mixing bowl, add mashed potatoes, mint-carom paste, chili powder, turmeric powder, chaat masala powder, amchoor, salt and lemon juice.
- Add 2 cups besan/ gram flour to the potato mixture. Mix thoroughly without adding water. Once all the ingredients are well incorporated add water gradually and make a soft dough. If the dough is very stiff the sev will turn hard. So make a soft dough.
- Heat oil for deep frying.
- Load the murukku press one portion of dough. Press or rotate against hot oil and make sev. Deep fry until golden brown from all the sides. Maintain medium flame.
- Drain and break the aloo bhujia into small pieces. Sprinkle some more chaat masala over it and toss well. Store in airtight container.
Notes
- Do not fry in high flame.
- Make sure the potatoes are mashed thoroughly.
- You can double the recipe
Nutrition
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