Go Back
+ servings
aloo bhujia recipe
Print Recipe
5 from 1 vote

Aloo bhujia recipe | Diwali 2016 snack recipes

Aloo bhujia is a crispy deep fried snack made with mashed potatoes, chickpea flour and spices. This crispy snack is a big part of Diwali, holi feasts. Best snack to serve with tea.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Indian
Servings: 4 cups
Calories: 423kcal
Author: Harini


  • 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


  • 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.


  • Do not fry in high flame.
  • Make sure the potatoes are mashed thoroughly.
  • You can double the recipe


Serving: 4cups | Calories: 423kcal