After the A to Z International Flatbread series, I am back to the routine BM and my theme for this week is sweet and savory for the festival season. Navarathri and Diwali are coming soon and I thought this will be a great time to make some new sweets and snacks for the season. Aloo Bhujia is my first recipe for the theme. Aloo Bhujia is something that I have wanted to make for a while. I always enjoyed this when I grew up in Northern India and loved the tangy flavor of the bhujia. It is quite different from the South Indian Kara sev or oma podi which is what we routinely make and eat in our house. Using cooked potato in this snack was very intriguing for me and I wanted to try it. The recipe is very simple and is such a tasty snack. You could adjust the spices based on your preference. I have used chaat masala in the dough but I have seen some people sprinkle on the fried bhujia instead of adding it to the dough. I feel the flavor is better incorporated when I mixed it with the dough.
Check out my 10 different Burfis and Pedas to make this Diwali here
Check out my 10 different savory snacks to make for Diwali here
Preparation time - 10 minutesCooking time - 30 minutesDifficulty level - Easy
Procedure to make Aloo Bhujia | Potato and Gram flour Sev -
Boil the potatoes until they are very soft, then mash them as fine as possible. I peeled the potato’s skin, then cubed it and boiled it in water until it was very tender. Then I mashed it until it was very soft.
In another bowl, sieve the gram flour/besan to get rid of any lumps.
Add the dry masala powders (red chili powder, amchur powder, garam masala, asafoetida, and chaat masala) to the sieved flour. Also, add salt to the mixture.
You could either add the chaat masala to the dough itself or sprinkle it on top after the sev is fried. I like to add it to the dough as I feel the flavor is much better that way.
Now add the flour and spices mixture to the mashed potato and start kneading the dough slowly. It will appear a little crumbly at first but will slowly start to come together. I did not need any water to make the dough, but if you appear too crumbly, sprinkle a little water and form a dough. Make sure that the dough is not too soft or too stiff.
Grease the chakli /murukku maker well and also grease the sev plate with small holes. I used not the tiniest hole, but the one with a slightly larger hole.
Heat a broad and deep pan with oil to deep fry the Aloo Bhujia.
Divide the dough and use enough to go inside the chakli maker. Follow the instructions and squeeze the sev directly into the hot oil.
Reduce the flame to medium-low and let it cook on both sides until it is golden brown.
Drain the aloo bhujia in a paper towel-lined tray.
Once it cools down to room temperature, break it into pieces and store it in a air-tight container.
More Potato Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
