Aloo Bhujia Sev | How to make Haldiram style Aloo bhujia | Aloo ki bhujia
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 season or get togethers. This crispy aloo sev also makes a perfect evening snack to go with tea.
Equipment
- Frying pan
- Large bowl
- Sev/Bhujia mould
Ingredients
- 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
Instructions
- 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.
Notes
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.