Step-by-step
1
firstly, in a large bowl grate 1 potato finely.
2
add 1½ cup besan and ¼ cup rice flour.
3
also add 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp chaat masala, ½ tsp aamchur, ¾ tsp salt and 2 tsp oil.
4
mix well making sure everything is combined well.
5
knead the dough adding water if required to a smooth and soft dough.
6
the dough will be slightly sticky, grease 1 tsp oil and knead to smooth, soft and non-sticky dough.
7
grease the small holed mould with some oil and stuff dough into it.
8
further, press and spread the bhujia in hot oil forming a circle in the oil and make sure you do not overlap.
9
after a minute, flip over and fry the other side till it turns golden and crisp.
10
drain over kitchen paper to absorb oil.
11
finally, break aloo bhujia into pieces and enjoy tea time snack.
Video
Notes
- firstly, grate the potato really well. if there are lumps then may be difficult to pass into sev mould.
- additionally, adding rice flour gives a nice crunch to the sev.
- also, add the mint paste to the dough to get a different flavour.
- finally, aloo bhujia recipe tastes great for 2 weeks when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-bhujia-recipe-aloo-ki-bhujia/