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.
Aloo Bhujia | Aloo Bhujia Sev https://cookingfromheart.com/aloo-bhujia-sev/ October 25, 2019