POTATO - 1 BOILED

firstly, in a large bowl grate 1 potato finely.

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BESAN - 1.5 CUP

add 1½ cup besan and ¼ cup rice flour.

2

CUMIN POWDER

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

3

MIX UNIFORMLY

mix well making sure everything is combined well.

4

SOFT DOUGH

knead the dough adding water if required to a smooth and soft dough.

5

OIL - 1 TSP

the dough will be slightly sticky, grease 1 tsp oil and knead to smooth, soft and non-sticky dough

6

SMALL HOLES

grease the small holed mould with some oil and stuff dough into it.

7

PRESS - HOT OIL

further, press and spread the bhujia in hot oil forming a circle in the oil and make sure you do not overlap.

8

FRY - MEDIUM FLAME

after a minute, flip over and fry the other side till it turns golden and crisp

9

DRAIN OFF

drain over kitchen paper to absorb oil.

10

READY TO EAT

finally, break aloo bhujia into pieces and enjoy tea time snack.

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