Name: Aloo Bhujia recipe by Arti Mehta at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: Potato: 1 (180 gms, boiled, peeled and grated); Chickpea flour (besan): 1 cup (125 gms); Rice flour (Chawal ka atta): 1/4 cup (50 gms); Lemon juice: 1 tsp; Dried Mint leaves (Pudina): 1 tbsp (crushed); Red Chilli powder: 1 tsp; Turmeric powder: 1/4 tsp; Black pepper powder: 1/2 tsp; Asafoetida: 1/4 tsp; Carom seeds powder (Ajwain): 1/2 tsp; Salt as per taste; Oil for frying

ABOUT Aloo Bhujia RECIPE

This bhujia is in comparison with the store bought ones or I can say even much better. You can adjust the taste according to your taste buds and a wonderful snack we have to munch upon with our evening tea. Adding potatoes make the bhujia crispy and tastier. Making sev is no rocket science but just involves proper use of the sev maker machine for making sev. With a little bit of practice you are ready to go :)

Ingredients Serving: 3

Potato: 1 (180 gms, boiled, peeled and grated)
Chickpea flour (besan): 1 cup (125 gms)
Rice flour (Chawal ka atta): 1/4 cup (50 gms)
Lemon juice: 1 tsp
Dried Mint leaves (Pudina): 1 tbsp (crushed)
Red Chilli powder: 1 tsp
Turmeric powder: 1/4 tsp
Black pepper powder: 1/2 tsp
Asafoetida: 1/4 tsp
Carom seeds powder (Ajwain): 1/2 tsp
Salt as per taste
Oil for frying

Instructions

In a big plate mix together besan, chawal atta, pudina, lemon juice, red chilli powder, turmeric powder, black pepper powder, asafoetida, carom seeds powder and salt.
Now add the grated potato and mix well.
Knead into a smooth dough. No water will be required. In case you find the dough hard then add some water and knead again.
Take a sev maker and grease it well with oil.
Wet your hands and take the entire dough and put it into the sev maker.
Heat oil. It should be moderately hot.
Now keep the sev maker above the oil and twist the maker so that the sev starts coming out of it. Try to move the maker in circular motion over the kadai so that we get rounds of sev.
Fry from both sides until the oil stops sizzling and the color of the sev changes.
Similarly, do for the remaining dough.
Let it cool and store in an airtight container.
Serve it as a tea time snack or use in any chaat, bhel etc.
Crispy “Aloo Bhujia” is ready.

Similar Recipes