Aloo bhujia recipe | aloo sev – A popular North Indian snack recipe – Aloo bhujia recipe with step-by-step pictures.

Bhujia is an easy and quick snack that you can try at home this Diwali. For a change to the usual omapodi we make this Aloo bhujia is definitely a hit among your family for sure.

Aloo bhujia is a traditional snack of Rajastan, Usually, we buy this from stores. But homemade ones are always better as they are free from preservatives. This is made during festivals along with chakli, chivda, and other snacks.

Please check out chana dal namkeen , dal mixture , spicy diamond cuts and Poha chivda

  1. Print Pin No ratings yet Aloo bhujia recipe Popular North Indian deep-fried snack recipe Course Diwali recipes, Snack Cuisine Indian Keyword Diwali recipes, tea time snacks Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes Servings 2 cups Author Jeyashri suresh Ingredients 2 boiled potatoes 1 cup gram flour | besan 1/2 tbsp chaat masala 1 tbsp lemon juice 2 tsp red chili powder 1 tsp Black Salt 2 tsp hot oil Oil for deep frying Instructions Boil the potatoes or pressure cook till it becomes soft. When cool peel the skin and very nicely mash it without any lumps. In a wide bowl, add besan, red chilli powder, garam masala, salt and lemon juice. I grated the potato but it got struck while pressing in oil. so nicely mash it without lumps. Mix it well. Sprinkle little water and knead this into a pliable dough. do not worry if it is sticky. Using the Omapodi | Sev achu put the dough inside the murukku presser, and start squeezing in hot oil. This gets cooked very fast, so take it out as soon as it is done. the sizzle sound will subside once it is cooked. Be careful not to get it too brown. Repeat the same process for the rest of the dough. Break them and store this in an airtight container. Tried this recipe? Mention @jeyashris kitchen or tag #jeyashriskitchen ! Like our videos ? Subscribe to Jeyashris kitchen ! Notes 1. Aloo bhujia can stay good for a week in an airtight container. 2. Always ensure the potatoes are nicely cooked and mashed well. 3. Aloo bhujia is a perfect tea-time snack.

METHOD:

  • Boil the potatoes or pressure cook till it becomes soft.
  • When cool peel the skin and very nicely mash it without any lumps.
  • In a wide bowl, add besan, red chili powder, garam masala, salt, and lemon juice. I grated the potato but it got struck while pressing in oil. so nicely mash it without lumps.
  • Mix it well. Sprinkle little water and knead this into a pliable dough. do not worry if it is sticky.
Aloo-bhujia - 1
  • Using the Omapodi | Sev achu put the dough inside the murukku presser, and start squeezing in hot oil.
  • This gets cooked very fast, so take it out as soon as it is done. the sizzling sound will subside once it is cooked.
  • Be careful not to get it too brown.
Aloo- bhujia - 2
  • Repeat the same process for the rest of the dough.     Â

Notes:

  1. Aloo bhujia can stay good for a week in an airtight container.
  2. Always ensure the potatoes are nicely cooked and mashed well.
  3. Aloo bhujia is a perfect tea-time snack.
aloo-bhujia - 3

Aloo bhujia recipe

Ingredients

  • 2 boiled potatoes
  • 1 cup gram flour | besan
  • 1 tsp chaat masala
  • 1 tbsp lemon juice
  • 1 tsp red chili powder
  • Salt as needed
  • 2 tsp hot oil
  • Oil for deep frying

Instructions

  • Boil the potatoes or pressure cook till it becomes soft.
  • When cool peel the skin and very nicely mash it without any lumps.
  • In a wide bowl, add besan, red chilli powder, garam masala, salt and lemon juice. I grated the potato but it got struck while pressing in oil. so nicely mash it without lumps.
  • Mix it well. Sprinkle little water and knead this into a pliable dough. do not worry if it is sticky.
  • Using the Omapodi | Sev achu put the dough inside the murukku presser, and start squeezing in hot oil.
  • This gets cooked very fast, so take it out as soon as it is done. the sizzle sound will subside once it is cooked.
  • Be careful not to get it too brown.
  • Repeat the same process for the rest of the dough.
  • Break them and store this in an airtight container.

Notes