Aloo Bhujia – is not just North indian favorite but a staple of many South Asian households.
Aloo Bhujia Sev -Haldiram Styleis a crispyand tasty Indian snacks that is made with boiled potatoes and chickpea flour. Aloo bhujiasev is made and savoured during festive seasons like Diwali or get togethers. This crispyaloo sev also makes a perfect evening snacks.
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.
Ingredients for Aloo Bhujia:-
- 1 cup Boiled /mashed potatoes
- 1 cup Chickpea flour sifted
- 1/2 tsp Red chilli powder
- 1 tsp Chaat Masala
- one 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
Methods for making Aloo Bhujia at home:-
- 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.
3. 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.
4. 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.
5. 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.