How to make Aloo Bhujia Sev (Diwali Snacks)

Aloo Bhujia Sev Recipe – a popular crisp savory snack made from mashed potatoes, chickpea flour and spices. You could make them as a Diwali snack or make as a side snack for kid’s. These are quite easy to make home also you could make in bulk quantities and then store them for future use.

We quite often make aloo bhujia home as hubby loves them. There are many variations of this recipe you could alter the spices and add them as per your choice. Some add chili powder, lime juice etc I have used green chilies for the spice.

Sometimes all I need is a hot cup of chai (tea) with some aloo bhujia sprinkled with onion and lime juice. My mouth is watering already writing about it 😉

Today’s recipe of aloo bhujia is crispy, tangy, mildly spiced and quite tempting. The only challenge is making the dough for this dish. As the dough is quite sticky and has to be that way for perfect crisp aloo bhujia.

For me to make this was quite easier as my mom made them while I clicked them 😉

Let’s make Aloo Bhujia Sev Recipe step by step:

1. Firstly boil the potatoes until tender. Alternatively, you could pressure cook them.

2. Peel their skin and grate them.

3. Combine all the ingredients for the green paste into the grinder. Grind until the smooth paste is acquired. Add a little water if required but not too much.

4. Add grated boiled potatoes to a mixing bowl.

5. Sift the gram flour over the potatoes.

6. Now add turmeric powder, chat masala, amchur powder, salt, green ground paste and asafoetida to the mixture.

7. Start kneading the dough they would appear like bread crumbs initially.

8. Please don’t add water while kneading as the potato has a lot of moisture in it.

9. Allow the dough to rest for 15-20 mins.  Knead into a soft and sticky dough. If the dough is too sticky add a little oil and knead.

10. Grease the chakli maker or the moulds with oil. Also, grease and use the-the mould / disc with the finest hole for bhujiya. I don’t have a pic for this step but will add them soon.

11. Heat oil in a deep wide pan or vessel.

12. Add small piece of the dough for testing. If it comes up that means you are ready to fry the bhujiya.

13. Make big balls or into log shape.

14. Place a big ball of dough into the chakli presser.

15. Cover with the lid.

16. Now slowly press the chakli maker and spread the bhujiyas to fry in the hot oil. Fry little at a time don’t cluster with too many. Fry on low-medium heat.

17. Keep checking and flipping them while frying. Once they look golden brown in color and appear to be crisp.

18. Remove them on a colander or a paper napkin as it would absorb excess oil.

19. Allow them to come at room temperature then transfer them in an air-tight container.

This should last up to 10 days also you could add more seasoning if you wish to. Serve your aloo bhujiyas with tea or coffee.

Aloo Bhujia Sev Recipe card below:

5.0 from 3 reviews

Aloo Bhujia Sev Recipe, How to make Aloo Bhujia Sev | Aloo Bhujia Namkeen

 

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Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

Easy Aloo Bhujia recipe made from potatoes and gram flour. One of the most popular snack made in India.

Author: Maria@flavorsofmumbai.com

Recipe type: Side, Snack

RecipeCuisine: Indian

Serves: 5-6

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

Green paste:

• ½ cup mint leaves
• 1 tbsp grated ginger
• 2-3 green chilies
• 1 tbsp water or as required
• salt as per taste

For the bhujia:

• 2-3 cups of refined oil for deep frying the bhujias
• 2 cup gram flour / chickpea flour (besan) + 2 tbsp more gram flour
• 2 cup boiled mashed potatoes
• 1 tbsp chat masala
• 1 tsp dry mango powder (amchur)
• ¼th tsp turmeric powder (haldi)
• a pinch of asafoetida (hing)
• 1 tbsp oil to add in the dough
• salt as per taste

How to make the recipe?

1. Firstly boil the potatoes until tender. Alternatively you could pressure cook them.
2. Peel their skin and grate them.
3. Combine all the ingredients for the green paste into the grinder. Grind until smooth paste is acquired. Add little water if required but not too much.
4. Add grated boiled potatoes to a mixing bowl.
5. Sift the gram flour over the potatoes.
6. Now add turmeric powder, chat masala, amchur powder, green ground paste, salt and asafoetida to the mixture.
7. Start kneading the dough they would appear like bread crumbs initially.
8. Please don't add water while kneading as the potato has lot of moisture in it. Knead into a soft and sticky dough. If the dough is too sticky add little oil and knead. Allow the dough to rest to 15-20 mins.
9. Grease the chakli maker or the moulds with oil. Also grease and use the mould / disc with the finest hole for bhujiya.
10. Heat oil in a deep wide pan or vessel.
11. Add small piece of the dough for testing. If it comes up that means you are ready to fry the bhujiya.
12. Place a big ball of dough into the chakli presser.
13. Cover with the lid.
14. Now slowly press the chakli maker and spread the bhujiyas to fry in the hot oil.
15. Fry little at a time don't cluster with too many. Fry on low-medium heat.
16. Keep checking and flipping them while frying. Once they look golden brown in color and appear to be crisp.
17. Remove them on a colander or a paper napkin as it would absorb excess oil.
18. Allow them to come at room temperature then transfer them in an air-tight container. This should last upto 10 days also you could add more seasoning if you wish to.

Notes

1. Ensure you don't fry them in too hot oil.
2. Fry few at a time.
3. I have used green paste hence added more 2 tbsp of gram flour to the dough.
4. The dough has to be sticky and soft so add little oil while kneading.
5. If you don't have chakli maker or mould then just pipe them with a piping bag making finest hole.

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