aloo bhujia recipe | aloo bhujia sev recipe | potato sev recipe

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aloo bhujia recipe | aloo bhujia sev recipe | potato sev recipe with detailed photo and video recipe. basically a spicy deep fried snack recipe prepared mashed potatoes and besan flour. aloo bhujia is prepared especially during festival seasons and important occasions.
aloo bhujiaaloo bhujia recipe | aloo bhujia sev recipe | potato sev recipe with step by step photo and video recipe. potato sev is a spicy indian deep fried snack consisting of small pieces of crispy noodle shaped snack. it is typically prepared from chickpea flour, mashed potatoes, and other indian spice powders. this can be easily eaten as it is for evening snack with masala chai or can be combined with any chaat recipes.

basically, aloo bhujiya is a popular snack introduced or popularised by halidram. i remember munching a packet full of them during my college days. however, i never had clue how easy it is to prepare until seeing my neighbour preparing for this diwali. whereas my husband is a huge fan of snacks. and as usual he is now addicted to these spicy aloo sev bhujiya. hence, i try to prepare samosa chaat, dabeli and pani puri using this sev.

aloo bhujia

furthermore, there are lots of variations in preparing aloo bhujiya. you can additionally, add black pepper and ginger powder to match the taste of haldirams bhujiya. obviously, the easy, tasty and spicy sev can be prepared in just 20 minutes. but make sure to fry on medium flame else it will burn and doesn’t taste good. most noteworthy, do not make soft dough as while deep frying it absorbs oil.

finally, i request you to look into my other snacks recipesespecially samosa chaatpaneer tikka recipepunjabi samosa recipe and dhokla. particularly, i recommend you to try butter chakli, instant murukku, shankarpalli, bhakrwadi for this diwali. also, do visit my other collection of recipes like

aloo bhujia recipe | potato sev video recipe:

recipe card for aloo bhujia recipe | aloo bhujia sev recipe | potato sev recipe

aloo bhujia recipe | aloo bhujia sev recipe | potato sev recipe
 
Prep time
Cook time
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easy aloo bhujia recipe | aloo bhujia sev recipe | potato sev recipe
Author:
Recipe type: snacks
Cuisine: Indian
Serves: 1 Jar
Ingredients
  • 2 potatoes, boiled and pealed
  • 1 cup besan / gram flour / chickpea flour
  • ¼ tsp turmeric powder / haldi
  • 1 tsp kashmiri chilli powder
  • ¼ tsp garam masala powder
  • salt to taste
  • ¾ tsp aamchur powder / dry mango powder
  • generous pinch of hing / asafetida
  • oil for deep frying
Instructions ( 1 cup =255 ml)
  1. firstly, in a large mixing bowl mash 2 boiled potatoes well.
  2. furthermore, add besan. sieve if besan is having lumps.
  3. also add chilli powder, turmeric, garam masala, aamchur, hing and salt.
  4. knead to smooth dough.
  5. also take a tsp of oil and pat on dough to make it non sticky.
  6. furthermore, take small holes mold and fix to the chakli maker.
  7. also grease the chakli maker with some oil. this prevents dough from sticking to mould.
  8. now make a cylindrical shape out of dough and place the dough inside maker.
  9. also tighten the lid and directly press the aloo bhujia into oil without over crowding.
  10. fry them on medium flame.
  11. flip the aloo bhujia and fry till they turn golden brown and crispy from both sides.
  12. drain them to the paper towel to remove excess oil.
  13. also once cooled completely crush them lightly and transfer to a airtight container.
  14. finally, serve aloo bhujia with masala tea or masala milk.


how to make aloo bhujia recipe | potato sev with step by step photo recipe:

  1. firstly, in a large mixing bowl mash 2 boiled potatoes well.
    aloo bhujia
  2. furthermore, add besan. sieve if besan is having lumps.
    aloo bhujia
  3. also add chilli powder, turmeric, garam masala, aamchur, hing and salt.
    aloo-bhujia-recipe-aloo-bhujia-sev-recipe-potato-sev-recipe-3
  4. knead to smooth dough. without adding any extra water as potatoes will have water.
    aloo bhujia
  5. make sure to have a smooth dough as if the dough is too stiff then aloo bhujia will break when you try to shape them using mold. if the dough is too soft then chaklis will absorb oil. so make sure to make a smooth dough.
  6. also take a tsp of oil and pat on dough to make it non sticky.
    aloo bhujia
  7. furthermore, take small holes mold and fix to the chakli maker.
    aloo bhujia sev
  8. also grease the chakli maker with some oil. this prevents dough from sticking to mould.
    aloo bhujia sev
  9. now make a cylindrical shape out of dough and place the dough inside maker.
    aloo bhujia sev
  10. also tighten the lid.aloo bhujia sev
  11. and directly press the aloo bhujia into oil without over crowding. fry them on medium flame.
    potato sev
  12. flip the aloo bhujia and fry till they turn golden brown and crispy from both sides.
    potato sev
  13. drain them to the paper towel to remove excess oil.
    potato sev
  14. also once cooled completely crush them lightly and transfer to a airtight container.
    aloo bhujia
  15. finally, serve aloo bhujia with masala tea or masala milk.
    aloo bhujia


notes:

  • firstly, store the fried aloo bhujia in air tight container, only once they cool down completely.
  • furthermore, do not over mess the oil as bujiyas will not separate later.
  • additionally, do not make the dough too soft. otherwise your bujiyas will absorb too much oil.
  • finally, fry on medium flame else they burn quickly.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

2 COMMENTS

  1. I really really want to thank the whole team of Hebbar kitchens for your wonderful recepie n app today I tried Aloo bujia n it has come great. thank you again

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