• Amita Garg

Aloo Bhujia[Potato Sev]

Updated: May 18

Aloo bhujia is an all-time favorite Indian savory snack. It is a deep-fried dry snack made with chickpea flour and mashed potatoes. Generally, people buy it from stores but I always make it at home and enjoyed it as an evening snack with a hot cup of tea.

Author-Amita Garg

Preparation time-15 minutes

Cooking Time-15 minutes

Total time-30 minutes

Ingredients-

  • 2 Cups Besan or chickpea flour

  • 1 cup potatoes grated

  • 2 t Sp.Carrom seeds or ajwaian

  • 2 t Sp. Red chili powder

  • 1 t Sp. Heeng or asafetida

  • 1/2 tsp.Turmeric powder

  • 2 green chilies

  • 1-inch ginger chopped finely

  • 1/4 cup mint leaves or 2 t Sp pudina powder

  • 1 tab sp. lemon juice

  • 2 tab Sp. oil

  • 2 t Sp. Chat masala

How to Mak

  1. Boil the potatoes in the pressure cooker till soft, peel the skin and grate them finely.

  2. in a grinder add carrom seeds and grind into a fine powder.

  3. Now add chopped green chilies, mint leaves, ginger and lemon juice.

  4. And grind it into a smooth paste.

  5. in a bowl add besan, oil, salt, hing, turmeric powder, red chili powder, and carrom mint paste.

  6. Mix and knead into a smooth and soft dough adding some water.

  7. Grease the inside of the sev machine and tiny hole disc.

  8. Fill the sev machine with the dough and close tightly.

  9. Press and spread the bhujiya in hot oil forming a circle in the oil and fry till crisp and golden yellow in color.

  10. Break the bhujia circle and add the Chaat Masala and Pudina Powder immediately after the bhujia is out of the oil. This way, it will stick to it.

  11. Once sev cools down completely, store in an airtight container for 3-4 weeks.

  12. Serve aloo bhujia as an evening snack with a cup of tea.

Step By Step Recipe of Aloo bhujia[Potato sev]:

Boil the potatoes in the pressure cooker till soft, peel the skin and grate them finely.

in a grinder add carrom seeds and grind into a fine powder. Now add chopped green chilies, mint leaves, and lemon juice. And grind it into a smooth paste. in a bowl add besan, rice flour, oil, salt, hing, turmeric powder, red chili powder, and carrom mint paste.

Mix and knead into a smooth and soft dough adding some water. Grease the inside of the sev machine and tiny hole disc.disc. Fill the sev machine with the dough and close tightly. Press and spread the bhujiya in hot oil forming a circle in the oil and fry till crisp and golden yellow in color.

Once sev cools down completely,store in an airtight container for 3-4 weeks.












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