aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack |

by Tarla Dalal

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aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack | with 48 amazing images.

aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack is a crispy snack which can be enjoyed with friends and family. Learn how to make crunchy aloo sev.

To make aloo bhujia, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Put one portion of the dough in a greased smallest small hole sev "press" mould, press it properly and cover it with the lid. Heat the oil in a deep non-stick pan, press out thin strands of the sev in batches into the hot oil and deep-fry on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Repeat steps 3 and 4 to deep-fry the remaining sev. Keep aside to cool for 5 to 10 minutes. Transfer the sev into a deep bowl, add the black salt and chaat masala evenly over it and break into pieces while mixing it with your hands. Store in an air-tight container and use as required.

Made with a dough of mashed potatoes, besan and rice flour, the aloo bhujia namkeen has a melt-in-the-mouth texture. It also has an awesome flavour, with the spiciness of garam masala and the exhilarating tang of dry mango powder.

With a perfect blend of spices, this crunchy aloo sev gives you an authentic flavour just like what you get in the market. Enjoy it with a cup of hot tea. It is often made as a jar snack during Diwali.

While it is very easy to make, you need to be very cautious while frying this potato sev Indian tea time snack and remove it from the oil before it gets burnt. If you like this snack, also try other recipes like Methi Puri or Healthy Khakhra Chivda.

Tips for aloo bhujia. 1. The potatoes have to be very well mashed. There should be no lumps. If you wish, you can grate them before mashing. 2. Similarly, the besan too has to be free of lumps. Sieve it if necessary. 3. Since we have used mashed potatoes, you will require very little water for kneading the dough. So add water gradually. 4. Always grease the ‘sev press’ before adding the dough it. This ensures smooth falling of strands in oil. 5. The aloo bhujia has to be deep-fried on a slow flame only. Cooking on a high flame might burn the sev quickly. 6. Also remove the sev from the oil, a little before it turns brown. There is always a little after cooking which occurs after removing it from the oil. You will notice this colour change on cooling it slightly. 7. As a variation you can knead dough with mint paste instead of water.

Enjoy aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack | with step by step images.

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Aloo Bhujia, Aloo Sev, Potato Sev recipe - How to make Aloo Bhujia, Aloo Sev, Potato Sev

Aloo Bhujia, Potato Sev, Jar Snack Video by Tarla Dalal

Aloo Bhujia, Aloo Sev, Potato Sev recipe with step by step photos

If you like aloo bhujia

If you like aloo bhujia, then try other jar snacks like
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What is aloo bhujia made of?

Aloo bhujia is made of 3/4 cup boiled , peeled and mashed potatoes, 1 3/4 cups besan (bengal gram flour), 2 tbsp rice flour (chawal ka atta), 2 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1/2 tsp garam masala, 1/2 tsp dried mango powder (amchur), salt to taste, oil for deep-frying, 1/2 tsp black salt (sanchal) for sprinkling and 1 tsp chaat masala for sprinkling.

How to select besan, chana dal flour, bengal gram flour

Choose yellow-coloured flour that is clean and free from insects.
Purchase coarsely or finely ground besan, as desired.
Check the label and buy the freshest stock as it imbibes a rancid smell over time.

It should also be free broken grains of chana dal.
Also make sure that there is no evidence of moisture or lumps formation.

How to select potatoes

Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
Avoid potatoes with soft spots or blemishes and those with a greenish tint.
In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste.

Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria.
In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost.
Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.

How to make mashed potatoes

How to make mashed potatoes? This is what potatoes look like.
First wash the potatoes.

Place potatoes in a flat dish in a pressure cooker covered with water.
Pressure cook for 2 to 3 whistles.
This is what the potatoes look like.
Cool and peel the potatoes with your fingers.
Mash them using a potato masher or heavy fork. Ensure that there are no lumps to get desired smoothness.

How to make boiled and mashed potatoes using microwave

To boil potatoes in microwave recipe | easy way to boil potato in microwave | microwave potatoes | how to steam potatoes in microwave, you first need to buy the perfect potatoes. Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. In addition, they should not be sprouting or have green colouration since this indicates that they may contain the toxic substance that imparts an undesirable taste.
Place 2 whole large potatoes, with the skin, on the microwave turntable.
Place a glass of water in the centre to prevent them from getting wrinkled. Microwave on high for 7 minutes or till cooked.
Remove the potato from the microwave and peel them. Dsicard the peels.
Mash them using a potato masher or heavy fork. Ensure that there are no lumps to get desired smoothness.

How to make the dough of aloo bhujia

To make the dough of aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack, add 3/4 cup boiled , peeled and mashed potatoes in a deep bowl.
Add 1 3/4 cups besan (bengal gram flour).
Add 2 tbsp rice flour (chawal ka atta). This helps to make the aloo bhujia crisp.
Add 2 tsp chilli powder.
Add 1/4 tsp turmeric powder (haldi).

Add 1/2 tsp garam masala.
Add 1/2 tsp dried mango powder (amchur).
Add salt to taste.
Mix well.
Add water. Since we have used mashed potatoes, you will require very little water. So add water gradually.

Knead into a soft dough.

How to make aloo bhujia

To make aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack, divide the dough into 2 equal portions.
This is a ‘sev press’, also called ‘chakli press’. Insert the mould with small hole. Remember to grease the se press and the mould with little oil.
Put one portion of the dough in a greased ‘sev press’.
Press it gently.

Cover it with the lid and seal it well.
Heat the oil in a deep non-stick pan.
Press out thin strands of the sev in batches into the hot oil.
Deep-fry on a slow flame till they turn light brown in colour from both the sides. Do keep turning over to ensure it gets fried uniformly.
When the oil stops sizzling, it means the bhujia is ready. Also remove the sev from the oil, a little before it turns brown. There is always a little after cooking which occurs after removing it from the oil. You will notice this colour change on cooling it slightly. Drain on an absorbent paper.

Repeat steps 3 to 9 to deep-fry the remaining aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack.
Keep aside to cool for 5 to 10 minutes. The sev will turn crisp at this stage.
Transfer the sev into a deep bowl.
While the sev is yet warm, add 1/2 tsp black salt (sanchal).
Add 1 tsp chaat masala evenly over it.

Break aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack into pieces while mixing it with your hands lightly.
Serve aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack or store in an air-tight container and use as required.

Tips for aloo bhujia

The potatoes have to be very well mashed. There should be no lumps. If you wish, you can grate them before mashing.
Similarly, the besan too has to be free of lumps. Sieve it if necessary.
Since we have used mashed potatoes, you will require very little water for kneading the dough. So add water gradually.

Always grease the ‘sev press’ before adding dough it. This ensures smooth falling of strands in oil.
The aloo bhujia has to be deep-fried on a slow flame only. Cooking on a high flame might burn the sev quickly.
Also remove the sev from the oil, a little before it turns brown. There is always a little after cooking which occurs after removing it from the oil. You will notice this colour change on cooling it slightly.
As a variation you can knead dough with mint paste instead of water.