Aloo Bhujia Recipe | Namkeen Sev
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Aloo Bhujia Recipe is one of the simple and deep-fried savory snacks made with besan flour and potato as the main ingredients.
Course:
Snack
Cuisine:
Indian
Keyword:
Aloo Bhujia
Servings: 1 Small Jar
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.
Instructions
-
Boil potatoes in a pressure cooker by adding little water for 2 whistle blows.
-
Slice potatoes into small pieces once they are cooled. Blend them to a soft paste.
-
Put aloo paste in a large mixing vessel and add besan flour, a generous quantity of turmeric powder to get yellowish color.
-
Add rock salt, iodine salt, red chilli powder, asafetida and garam masala powder.
-
Mix all ingredients to get thick and soft batter. If needed we can add little oil to make it soft.
-
Put small holed sev plate in murukku mold and grease with oil.
-
Take a small quantity of batter and fill it to half portion of mold so that it becomes easy to press.
-
Heat oil in a pan and press sev directly once oil reaches optimum temperature.
-
Lower the heat and deep fry till they slightly turn its colour.
-
Flip to other side and fry till they become golden brown colour.
-
Remove from oil immediately using a colander and drain excess oil.
-
Transfer them over a kitchen towel so that excess oil can be removed.
-
If you like to make spicy, we can sprinkle spice powders while namkeen sev is hot.
-
Once Aloo Bhujia Recipe turns crisp and cools down, store them in an airtight container.