Aloo Bhujia Recipe is one of the simple and deep-fried savory snacks made with besan flour and potato as the main ingredients.
- Potato/ Aloo – 250 gms.
- Chana dal flour/ besan flour – 1 cup
- Turmeric powder – ¼ tbsp.
- Salt – ½ tbsp.
- Red chilli powder – ½ tbsp.
- Asafetida/ hing – a pinch
- Rock salt – ½ tbsp.
- Garam Masala powder – ¼ tbsp.
- Oil to deep fry.
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Boil potatoes in a pressure cooker by adding little water for 2 whistle blows.
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Slice potatoes into small pieces once they are cooled. Blend them to a soft paste.
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Put aloo paste in a large mixing vessel and add besan flour, a generous quantity of turmeric powder to get yellowish color.
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Add rock salt, iodine salt, red chilli powder, asafetida and garam masala powder.
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Mix all ingredients to get thick and soft batter. If needed we can add little oil to make it soft.
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Put small holed sev plate in murukku mold and grease with oil.
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Take a small quantity of batter and fill it to half portion of mold so that it becomes easy to press.
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Heat oil in a pan and press sev directly once oil reaches optimum temperature.
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Lower the heat and deep fry till they slightly turn its colour.
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Flip to other side and fry till they become golden brown colour.
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Remove from oil immediately using a colander and drain excess oil.
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Transfer them over a kitchen towel so that excess oil can be removed.
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If you like to make spicy, we can sprinkle spice powders while namkeen sev is hot.
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Once Aloo Bhujia Recipe turns crisp and cools down, store them in an airtight container.
Recipe Video
Consistency is everything: The most critical aspect is the consistency of the dough. It needs to be pliable and slightly sticky like chapati dough. If your dough becomes too tight, add a little water at a time until it's correct.
Stir the dough well: Take care that the spices are distributed evenly into the dough. Knead it well to get a smooth consistency.
Recipe Tips:
Make a big batch: This namkeen sev recipe is ideal to be made in bulk. It's good to store and is an excellent make-ahead party snack or just for pantry stocking.
Check the oil: Before frying, put a small piece of dough in the hot oil. If it starts to rise right away with a consistent sizzle, the oil is ready. If it sinks, the oil is too cold. If it immediately burns, the oil is too hot.
Drain properly: Use a slotted spoon to remove the bhujia from the oil and transfer it to a plate lined with paper towels. This will help absorb any excess oil, keeping the bhujia crisp.