Aloo bhujia is a crispy savory snack. Bhujia looks like short thin noodles. Aloo bhujia is also a favorite snack with my grand kids. This is a perfect snack for a relaxed evening nibbling while watching TV.
Preparation time: 10 minutes not including boiling the potatoes
Cooking time: 15 minutes
This recipe will serve 4.
- 2 cups boiled peeled and shredded potatoes
- 1/2 cup besan, gram flour
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/8 teaspoon asafetida, hing
- 1/8 teaspoon citric acid or you can use 2 teaspoon lemon juice
- 1/4 teaspoon turmeric, haldi
Also need oil to fry
- Take a bowl and combine potatoes, salt, chili powder, asafetida, citric acid, and turmeric, mix them well. Add besan and knead into a pliable dough. Do not use any water moisture from the potatoes will be enough to make the dough. If dough is too soft add little more besan. Lightly oil your palm and knead the dough again. Let it sit for ten minutes.
- Grease sev maker with fine hole attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.
- Oil should be moderately hot. Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.
- Now hold the sev maker over frying pan, press the handle, bhujia will start coming out in to the oil. Slowly move the sev maker in circular motion. Don’t over lap.
- Fry both sides till they become light golden brown, and oil will stop sizzling. Bhujia is ready. Remove it using slotted spoon.
- Take them out over paper towel lined plate. And continue the same process for remaining dough.
- Let the sev cool completely, as it cools they will become crispy.
Store them in air tight container, they should stay good for weeks.