Aloo Bhujia is a tasty, crispy snack made by blending potato with besan flour to a dough and deep fried after after passing through press. Aloo Bhujia is a popular anytime snack that is simple to make & can be used as a garnish for chaats. Aloo Bhujia Recipe is explained in this post with step by step pictures for easy understanding and reference.
I have tasted Aloo bhujia quite a few times in small packs, hubby used to buy Haldirams Aloo bhujia from his office canteen as mittu is fond of any sev variety. So I confidently tried it after seeing the Aloo bhujia recipe.
This is a quick snack that you can even make for evening snacks when kids are back from school, yes its quick to make.The tanginess with potato flavour will sure be loved by kids so make this at home and surprise your kids and loved ones too.
Diwali recipes collection
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📖 Recipe Card
Aloo Bhujia
Ingredients
- 1/2 cup besan flour
- 1 medium sized boiled potato
- a generous pinch turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon pepper powder
- 1/4 teaspoon chat masala powder
- salt to taste
- oil to deep fry
- water as required
Instructions
- Pressure cook potatoes for at least 5 whistles so that its soft, Peel off the skin and cool down.
- In a mixer add the potatoes and grind it without adding water to a smooth paste.
- In a mixing bowl add besan flour, potato paste, chat masala powder, red chilli powder, required salt and pepper powder.
- Add water little by little and knead to a soft dough. Take your omapodi / idiyappam press.
- Grease the murukku press with little oil, then fill the dough and start pressing. Press it directly into oil, do not overcrowd.
- Cook till the shh sound stops and is slightly golden. Remove it using a perforated ladle.
- Repeat the same till the entire dough finishes. Drain in tissue paper.
- Slightly crush sev with your hands so that it breaks, add chat masala powder. Mix well.
- Cool down and then store Aloo Bhujia in an airtight container.
Notes
- I used the press which has holes slightly bigger hole than our idiyappam press as aloo bhujia is a bit thicker than our traditional oma podi.
- Potato sev cooks faster so be careful , it gets browned quickly.
- Cook in low medium flame and regulate heat as and when it goes high / low.
How to make Aloo Bhujia
- Pressure cook potatoes for atleast 5 whistles so that its soft,Peel off the skin and cool down.In a mixer add the potatoes and grind it without adding water to a smooth paste.In a mixing bowl add besan flour,potato paste,chat masala powder,red chilli powder,required salt and pepper powder.I forgot to add turmeric powder so added in the next step.
- Add water little by little and knead to a soft dough.Take your omapodi / idiyappam press.
- Grease the murukku press with little oil, then fill the dough and start pressing.Press it directly into oil, do not overcrowd.Cook till the shh sound stops and is slightly golden.Remove it using a perforated laddle. Repeat the same till the entire dough finishes.
- Drain in tissue paper.Slightly crush sev with your hands so that it breaks, add chat masala powder.Mix well.
Cool down and then store in an airtight container.
Expert Tips
- I used the press which has holes slightly bigger hole than our idiyappam press as aloo bhujia is a bit thicker than our traditional oma podi.
- Potato sev cooks faster so be careful , it gets browned quickly.
- Cook in low medium flame and regulate heat as and when it goes high / low.
Shobha Kamath
Looks tempting! I too have tasted Aloo Bhujia but never tried it. Thanks for sharing.
Jayanthi Sindhiya
Looks mouthwatering,neat explanation
Food Blog
Tried and tested…came out awesome.
Reshma Azharuddin
What s the shelf life of this dish Sharmi :):)
SHARMILEE J
It will keep well for about a week…
mamta balani
I love to have aloo bhujiya. It tasty yum. I will start making at home now. Thanks dear.
pawan kumar
loves aloo bhujia thanks for sharing this recipe will soon try out this at home .can serve as best snacks with tea.
kumkum
wow, great collection of recipes for Diwali 🙂