Published: by Absolutely Recipes, in the Indian recipes category.

Aloo Bhujia Recipe.

Ingredients:

250 Grams boiled potatoes
2 cups besan (240 to 250 grams gram flour)
1 tbsp hot oil
1 tsp salt (adjust to taste)
3/4 tsp mint powder (skip if you don't have)
1/4 tsp kashmiri red chilli powder (adjust to taste)
1/4 tsp black pepper powder (adjust to taste)
1/2 tsp chaat masala
1/4 tsp ginger powder
1/2 tsp garlic powder (skip if you don't have)
1/4 tsp garam masala
1/4 tsp cumin powder (jeera powder)
1/2 to 1/4 tsp hing (asafoetida)
2 to 21/2 cups oil for frying
for serving
1/4 tsp chaat masala (adjust to taste)
1/4 tsp black pepper powder (adjust to taste)
1/4 tsp mint powder (optional)

Recipe Instructions:

Make dough
sieve flour to a large bowl and set aside.
Grate boiled potatoes with a fine grater.
Break down any crumbs of potatoes left in the gratings.
Add all of the spice powders and salt.
Mix well.
Measure and spread 1 1/2 cup of flour over the potato mixture.
Heat 1 tbsp oil until very hot in a frying pan.
Remove it before the oil begins to smoke.
Pour it over the flour.
Carefully using a spoon mix the oil with the flour.
Mix everything well with your hand to make a non-sticky dough.
If the dough is sticky, then add 1 to 2 tbsps more besan each time and mix until you get a stiff & non-sticky dough.
(Check pictures above).
Taste test and add more salt or any other spice you prefer.
Cover and keep this aside.
How to make aloo bhujia
pour oil to a frying pan and heat it on a medium flame.
While the oil heats, grease your sev maker and fit the plate/attachment with the smallest holes.
If you want to make them slightly thicker, you can also use the next size.
Divide the dough to 2 to 3 parts and shape them to logs.
(Check pictures in the post)
fill the mould with a log and keep the sev maker ready.
Check if the oil is hot enough to fry by dropping a small portion of dough.
It has to come up immediately without browning.
This is the right temperature.
Gently press down the sev maker over the hot oil, moving your hand in a circular motion.
Since aloo bhujia dough is stiff and sticky, you will need to break down the ends using a spoon.
Fry aloo bhujia on a medium flame.
They take only 2 to 3 mins to get fried.
Invert them once they become firm.
Soon they become firm, crisp and light golden.
Do not brown them.
Remove them to a steel colander.
Continue to make the next batch.
Ensure the oil is hot enough and not extremely hot as aloo bhujia will burn/brown.
As soon as they cool, transfer them to a air tight container.
Crush them gently to break down.
Sprinkle chaat masala, black pepper and mint powder over aloo bhujia.

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