Crispy, crunchy and really addictive Aloo Bhujia Sev recipe with step-wise pictures. It is very easy to make Haldirams style Aloo Bhujia recipe at home with this recipe.
Today I am sharing a totally addictive savory recipe – Aloo Bhujia Sev as part of the Deepavali Sweets and Snacks series and this probably will be the last recipe for Diwali this year! I had so much fun planning and preparing these sweets and snacks. Festivals for me are a way to celebrate the diverse and rich food culture we have in our country. And Deepavali is my most favorite time of the year. Last year, I made only two recipes as I was on work trip. So I made up for my absence by going above and beyond this year. I used every spare minute in the last couple of weeks either planning, preparing, cooking, clicking or blogging the recipes. You know what was so satisfying about the whole process – the number of positive comments and love I received. So, thank you!
Well, that sounded like a farewell speech to my Diwali recipe series. I might come back with just one more recipe, if I get time. But you know, neither am I going anywhere, nor my blog is. So, here is to more cooking, clicking and blogging. Anyway, I digress. Back to the Aloo Bhujia recipe. Now I don’t know anyone who dislikes this addictive snack. Haldirams has made it so accessible that you could get a pack for just ten bucks. But, but.. there is definitely a pleasure in making this at home, from scratch. Not only is it healthy and better, it is satisfying and slightly guilt-free too.
So now lets look at the main ingredients in the Aloo Bhujia recipe. Aloo or Potatoes, obviously. Gram flour is the other main ingredient. The magic of this recipe lies in the spice powders used and unlike its South Indian variant of Omapodi or Karapoosa, this recipe uses quite a few. Chaat Masala is a must. Red Chilli Powder, for the color and the spice kick. Lemon Juice for the zing! Mint Powder or Fresh Pudina for the additional fragrance and flavor. Rest of the recipe is quite simple and this is something that can be made quickly. If not for Deepavali, do try it as your tea time snack!
How to make Aloo Bhujia | Aloo Bhujia Sev –
Aloo Bhujia | Aloo Bhujia Sev
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 1 cup Gram Flour/Besan.
- 1/2 cup Boiled Mashed Potatoes
- 1 tsp Red Chilli Powder
- 1/2 tsp Chaat Masala
- 2 tsp Lemon juice
- 6-7 Mint Leaves 1/4 tsp Dried Mint Powder
- Salt as needed
- Water as needed
- Oil for deep frying
Instructions
- In a bowl, add besan/gram flour, boiled mashed potato, red chilli powder, chaat masala and salt as needed. Blend the mint leaves with lemon juice, strain off and add it to the bowl.
- Mix everything together. Add extra water as needed and knead into a smooth dough. Make sure that the potato is mashed well without any lumps.
- Take a big ball of dough and set it into the murukku press with the plate having tiny holes.
- Meanwhile, heat oil for deep frying. Once hot, set it on low to medium flame. Press the dough into hot oil going around in a circle, for only one layer.
- After 10-20 secs, flip it to the other side and fry until golden yellow on both sides. Carefully remove it from hot oil and strain the extra oil. Remove onto a paper towel. Repeat the process with rest of the dough.
- Once Bhujia Sev has cooled down, crush it and store in an air tight container for upto ten days.
Detailed step-wise picture recipe of making Aloo Bhujia | Aloo Bhujia Sev –
In a bowl, add besan/gram flour, boiled mashed potato, red chilli powder, chaat masala and salt as needed. Blend the mint leaves with lemon juice, strain off and add it to the bowl.
Mix everything together. Add extra water as needed and knead into a smooth dough. Make sure that the potato is mashed well without any lumps.
Take a big ball of dough and set it into the murukku press with the plate having tiny holes.
Meanwhile, heat oil for deep frying. Once hot, set it on low to medium flame. Press the dough into hot oil going around in a circle, for only one layer.
After 10-20 secs, flip it to the other side and fry until golden yellow on both sides. Carefully remove it from hot oil and strain the extra oil. Remove onto a paper towel. Repeat the process with rest of the dough.
Once Aloo Bhujia Sev has cooled down, crush it and store in an air tight container for upto ten days.
Note –
- Aloo Bhujia can burn in the oil very quickly. Make sure the oil temperature is set right on low or medium flame.
- Adjust spices as per preference.
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Yummy this looks delicious great posts please check my blog out too