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    Home » Recipes » Snacks

    Aloo bhujia recipe, Potato sev, Diwali snacks

    October 19, 2016 by Raks Anand 2 Comments / Jump to Recipe

    Aloo bhujia is a spicy snack made with gram flour and potato as main ingredients. Mint and ajwain are added for flavour.

    aloo bhujia
    aloo bhujia

    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.

    Jump to:
    • Shelf life
    • Top tip
    • Recipe card
    • Step by step photos

    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.

    aloo bhujia
    aloo bhujia

    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
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    Aloo bhujiya recipe

    Aloo bhujiya is a spicy snack made with gram flour and potato as main ingredients. Mint and ajwain are added for flavour.
    Course Snack
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings 3 cups

    Equipments (Amazon Affiliate links)

    • Murukku press
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    Step by step photos

    1. First grind ajwain, mint leaves and salt to powder it roughly.
    1-powder

    2. Add cooked, peeled, cubed potato, lemon juice and a tablespoon of water and grind smoothly.

    2-grind

    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.

    knead dough for namkeen

    4. Take murukku press with sev/ omapodi plate and grease the inside well with oil. Fill with the prepared dough.

    murukku press

    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.

    deep fry in oil

    6. Drain over paper towel. Repeat to finish the dough.

    Aloo bhujia readt

    Store in airtight containers as such or crushed. Crush and give a lavish sprinkle of chaat masala before serving.

    aloo bhujia
    Aloo bhujia Diwali snack
    « Motichoor ladoo recipe, How to make perfect motichoor ladoo
    Milk powder gulab jamun recipe | Diwali sweets »

    Reader Interactions

    Comments

    1. Unknown

      October 21, 2016 at 4:15 am

      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.

      Reply
    2. Raks anand

      October 21, 2016 at 4:21 am

      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.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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