Aloo Bhujia Sev Haldiram Style is a crispy and tasty Indian snacks that is made with boiled potatoes and chickpea flour. Aloo bhujia sev is made and savoured during festive seasons like Diwali or get togethers. This crispy aloo sev also makes a perfect evening snack to go with tea.
Wow, Diwali is just 5 days away and my excitement is increasing day by day. I can’t stop making Diwali goodies for the Diwali get together and friends.
Here is another amazing crispy and crunchy savoury Indian tea time snacks that me and my 2 year old thoroughly enjoy “Aloo Bhujia”.
Is there anyone who is not fan of Haldiram’s Aloo Bhujia?! I am a huge huge lover of this crunchy flavourful sev and can polish off the whole packet in one sitting while watch my fav netflix. And my son too enjoys this snack once in a while.
So I thought of making Aloo bhujia sev at home instead of buying it from the store. Why buy when you can make it exactly like the Haldiram’s aloo bhujia minus the preservatives and what not. I was really amazed at how easy potato sev is to make with so little ingredients. Trust me you will never buy the store bought once when you try out this recipe.
Ingredients used to make Aloo bhujia sev
Aloo bhujia is made with very basic ingredients that you can easily find in your pantry. It is made with potatoes, chickpea flour and flavoured with chaat masala, aamchur powder (dried mango powder), black salt, red chilli powder, hing (asofoetida) and dried mint leaves. That is it. No complicated ingredients to make this amazing Indian snacks.
Frying the Aloo bhujia
Another important thing that you will need is sev maker. I am sure you will find it in any Indian store. The oil needs to get really hot before frying, then reduce the heat to medium-low. The bhujia has to be fried in medium to low heat at all time. As soon as it retains shape and looks crispy take it off the oil with a slotted spoon and keep it on a paper towel and let it cool. Do not overcrowd the pan.
Storing the potato bhujia
One the bhujias are cooled down, break them with your hands and store it in an air tight container. These bhujias will keep well crispy and crunchy for 3-4 weeks, if it lasts that long. At our home its gets over with in a week.
Here are few Diwali goodies that you can try.
Haldiram style Aloo Bhujia Sev
Aloo Bhujia Sev | How to make Haldiram style Aloo bhujia | Aloo ki bhujia
- Frying pan
- Large bowl
- Sev/Bhujia mould
- 1 cup Boiled /mashed potatoes
- 1 cup Chickpea flour sifted
- 1/2 tsp Red chilli powder
- 1 tsp Chaat Masala
- 1 tsp Black Salt
- 1 tsp Amchur powder (Dried mango powder)
- 1 tsp Dried mint leaves
- 1/4 tsp Hing
- 2/3 tsp Salt
- Oil for deep frying
- Add mashed potatoes, chickpea flour, red chilli powder,black salt, amchur powder (dried mango powder), dried mint leaves, hing and salt in a large bowl.
- Now mix and mash everything with hands until it comes together and forms a dough. I did not add water to make the dough, the moisture from the potatoes was enough to make a sticky dough. But if you think the mixture is dry, you can add a tbsp of water at a time. And let it rest for 10-15 minutes.
- Meanwhile heat the oil in a medium heat for frying the bhujia. Divide the dough into 2 to 3 parts. Then fill the sev/bhujia maker with one part and close the bhujia maker tightly.
- When the oil is hot, hold the sev maker on top of the it and rotate the handle until the thin aloo sev falls off the bottom of the maker. Keep rotating the sev maker on top of the hot oil so that the sev does not fall at one place. do not overcrowd the pan.
- Once they turn golden brown in colour and retain their shape and looks crispy, remove it from the oil with a strainer and keep it on a paper towel. Continue with the same method with the rest of the dough.
- Once it cooled down, break with with your hands and store them in an airtight container for upto a month. Enjoy it with you evening tea or coffee.
I hope you enjoy this delicious Aloo Bhujia Sev Haldiram Style as much as we do.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.