Aloo bhujiya is a spicy snack made with chickpea flour and potato as main ingredients. Mint and ajwain are added for flavour. An addictive tea time snack, that both kids and your all family members would love to have. Haldiram’s aloo bhujiya used to be Aj’s favorite snack. As I have made potato murukku, I had an idea about this recipe that we can add potato and make sev. But the flavours and taste is totally different from the plain sev. I have made it mild spicy, but if you want you can adjust it as per your preference. I partially adapted the recipe from supplementary book pazhamai, pudhumai diwali recipes.
Learn how to make aloo bhujia – full video
Aloo bhujia recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 10 mins | Cook time: 25 mins | Makes: 3 cups
Prep Time: 10 mins | Cook time: 25 mins | Makes: 3 cups
Click here for cup measurements
Ingredients
Chickpea flour/ besan – 1 cup, heaped
Rice flour – ¼ cup
Potato – 1, large
Mint leaves – 2 tbsp
Lemon juice – 1 tsp
Red chilli powder – 1 tsp
Black pepper powder – ½ tsp
Asafoetida – ¼ tsp
Turmeric – ¼ tsp
Ajwain/ omam – 1 tsp
Oil – to deep fry
Salt – as needed
Chaat masala – to sprinkle
Rice flour – ¼ cup
Potato – 1, large
Mint leaves – 2 tbsp
Lemon juice – 1 tsp
Red chilli powder – 1 tsp
Black pepper powder – ½ tsp
Asafoetida – ¼ tsp
Turmeric – ¼ tsp
Ajwain/ omam – 1 tsp
Oil – to deep fry
Salt – as needed
Chaat masala – to sprinkle
Method
- First grind ajwain, mint leaves and salt to powder it roughly.
- Add cooked, peeled, cubed potato, lemon juice and a tbsp of water and grind smoothly.
- In a mixing bowl, add besan, rice flour, asafoetida, turmeric, red chilli powder and mix well. Add the ground paste and make a smooth non sticky dough. Grease hands well with oil if too sticky.
- Take murukku press with sev/ omapodi plate and grease the inside well with oil. Fill with the prepared dough.
- Heat enough oil in a kadai. Once hot, put the flame to medium and immediately squeeze a layer, spread in the oil. Do not layer more than one as it will not turn crispy. Once bubble reduces, flip and cook for ½ minute.
- Drain over paper towel. Repeat to finish the dough.
Notes
- You can add more mint leaves if you want.
- Potatoes were ¾ cup for me when measured.
- Add water carefully while grinding. If you add more, then dough will be sticky.
- If the dough is too sticky, add more besan and rice flour. And if too dry, sprinkle with water.
- Greasing the sides makes it easy to squeeze.
- Make sure to squeeze the sev in enough oil, otherwise, it will get browned.
- when making in large quantities, top with oil when oil level decreases.
- Do not layer more than one in the oil while squeezing.
- Cook in medium flame, then again heat oil in high before squeezing next batch. Regulate heat through out.
Store in airtight containers as such or crushed. Crush and give a lavish sprinkle of chaat masala before serving.
Hi Raji, Love all your recipes. Have tried so many of them. You are a great cook, incredible pictures and photos. Could you please let me know the kadai you are using for frying this. Thanks.
It is a copper bottomed stainless steel frying pan (I guess butterfly brand). I usually use other indolium metal kadai, it does not look good in pictures, so used this one just for this post sake 🙂 Otherwise this kadai is too big, we need to pour a lot of oil.