Aloo bhujiya | How to make Aloo bhujiya

By Dr.Kamal Thakkar  |  25th Apr 2017  |  
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  • Aloo bhujiya, How to make Aloo bhujiya
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About Aloo bhujiya Recipe

This is a spicy sev made from gram flour, mashed potatoes and spices .

Aloo bhujiya is one dish which makes its accompaniments tastier. With the right mix of flavours, Aloo bhujiya has always been everyone's favourite. This recipe by Dr.Kamal Thakkar is the perfect one to try at home for your family. The Aloo bhujiya recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Aloo bhujiya is 10 minutes and the time taken for cooking is 5 minutes. This is recipe of Aloo bhujiya is perfect to serve 10 people. Aloo bhujiya is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Aloo bhujiya. So do try it next time and share your experience of cooking Aloo bhujiya by commenting on this page below!

Aloo bhujiya

Ingredients to make Aloo bhujiya

  • gram flour- 1 cup
  • potatoes- 3 (boiled and grated)
  • Chaat masala- 1 tsp + more to sprinkle on bhujiya
  • pudina powder- 1 tsp
  • asafoetida- 1/4 tsp
  • Garam masala- 1 tsp
  • turmeric- 1/2 tsp
  • chilli powder- 1 tsp
  • oil for frying

How to make Aloo bhujiya

  1. Take gram flour or besan in a bowl. Add mashed potatoes and all spices.
  2. Mix everything and make a soft dough. No need to add water.
  3. Now take sev machine with sev jali fitted.
  4. Make a cylindrical log and put in machine. Start rotating and making the sev directly in medium hot oil in circular motion.
  5. You will see bubbles in oil as soon as you put the sev in oil.
  6. After 2 minutes, turn to other side and then remove from oil with slotted spoon so that excess oil drains out.
  7. Keep on absorbent paper. Sprinkle chaat masala as each circular bunch is ready so that it sticks to hot bhujiya.
  8. After the bhujiya cool down, you can crush lightly into small sev and fill in airtight container.

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