Aloo bhujia is a spicy snack made with gram 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. Check out my other Diwali recipes.
Aloo bhujiya have a chatpata taste unlike the plain sev. Also check out my sweet sev recipe in this website.
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.
Shelf life
Many ask since we add potato, how is the shelf life affected. Though the commercially available packed snack can stay upto 6 months, homemade ones are best when had within a month.
That’s how it stays crisp and smells fresh too. Store in a cool place in an airtight container.
Top tip
- Greasing the sides of the press makes it easy to squeeze.
- Do not layer more than one in the oil while squeezing.
- 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.
Recipe card
Aloo bhujiya recipe
Equipments (Amazon Affiliate links)
- Murukku press
Ingredients
- 1 cup Gram flour Besan, heaped
- ¼ cup Rice flour
- 1 Potato large
- 2 tablespoon Mint leaves
- 1 teaspoon Lemon juice
- 1 teaspoon Red chilli powder
- ½ teaspoon Black pepper powder
- ¼ teaspoon Asafoetida
- ¼ teaspoon Turmeric
- 1 teaspoon Ajwain Omam
- Oil – to deep fry
- Salt – as needed
- Chaat masala – to sprinkle
Instructions
- Firstly wash and grind ajwain, mint leaves , then add salt to powder it roughly.
- Add cooked, peeled, cubed potato, lemon juice and a tablespoon of water. Then 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.
Video
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.
- Cook in medium flame, then again heat oil in high before squeezing next batch. Regulate heat through out.
Step by step photos
- First grind ajwain, mint leaves and salt to powder it roughly.
2. Add cooked, peeled, cubed potato, lemon juice and a tablespoon of water and grind smoothly.
3. 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.
4. Take murukku press with sev/ omapodi plate and grease the inside well with oil. Fill with the prepared dough.
5. 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.
6. Drain over paper towel. Repeat to finish the dough.
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.