Aloo Bhujia is a delicious Savory snack made with mashed potato and chickpea flour/besan. This potato and gram flour sev is a perfect sev to make for this festival season.
After the A to Z International Flatbread series, I am back to the routine BM and my theme for this week is sweet and savory for the festival season. Navarathri and Diwali are coming soon and I thought this will be a great time to make some new sweets and snacks for the season.
Aloo Bhujia is my first recipe for the theme. Aloo Bhujia is something that I have wanted to make for a while. I always enjoyed this when I grew up in Northern India and loved the tangy flavor of the bhujia.
It is quite different from the South Indian Kara sev or oma podi which is what we routinely make and eat in our house.
Using cooked potato in this snack was very intriguing for me and I wanted to try it. The recipe is very simple and is such a tasty snack. You could adjust the spices based on your preference.
I have used chaat masala in the dough but I have seen some people sprinkle on the fried bhujia instead of adding it to the dough. I feel the flavor is better incorporated when I mixed it with the dough.
Check out my 10 different Burfis and Pedas to make this Diwali here
Check out my 10 different savory snacks to make for Diwali here
Preparation time - 10 minutes Cooking time - 30 minutes Difficulty level - Easy
Ingredients to make Aloo Bhujia -
- Potatoes - 2 medium or 1 large (about 1 ½ cups mashed)
- Besan / Gram flour / Chickpea flour - 1 cup
- Salt - to taste
- Red chili powder - 1 tsp
- Garam masala - ½ tsp
- Amchur powder - 1 tsp
- Chaat Masala - ½ tsp
- Asafetida - 2 large pinches
- Oil - to deep fry
Procedure to make Aloo Bhujia | Potato and Gram flour Sev -
Boil the potatoes until they are very soft, then mash them as fine as possible. I peeled the potato’s skin, then cubed it and boiled it in water until it was very tender. Then I mashed it until it was very soft.
In another bowl, sieve the gram flour/besan to get rid of any lumps.
Add the dry masala powders (red chili powder, amchur powder, garam masala, asafoetida, and chaat masala) to the sieved flour. Also, add salt to the mixture.
You could either add the chaat masala to the dough itself or sprinkle it on top after the sev is fried. I like to add it to the dough as I feel the flavor is much better that way.
Now add the flour and spices mixture to the mashed potato and start kneading the dough slowly. It will appear a little crumbly at first but will slowly start to come together. I did not need any water to make the dough, but if you appear too crumbly, sprinkle a little water and form a dough. Make sure that the dough is not too soft or too stiff.
Grease the chakli /murukku maker well and also grease the sev plate with small holes. I used not the tiniest hole, but the one with a slightly larger hole.
Heat a broad and deep pan with oil to deep fry the Aloo Bhujia.
Divide the dough and use enough to go inside the chakli maker. Follow the instructions and squeeze the sev directly into the hot oil.
Reduce the flame to medium-low and let it cook on both sides until it is golden brown.
Drain the aloo bhujia in a paper towel-lined tray.
- Once it cools down to room temperature, break it into pieces and store it in a air-tight container.
More Potato Recipes
- Vegetable Jaipuri | Sabz Jaipuri | Mixed Vegetable Curry
- Sana Thongba From Manipur - A Simple Paneer Curry
- Malai Kofta Recipe | Restaurant Style Classic Kofta
- Bread Bonda | Deep Fried Bread With Potato Filling
Recipe
Equipment
- ▢ chakli maker
Ingredients
- ▢ 2 medium Potatoes about 1 ½ cups mashed
- ▢ 1 cup Besan / Gram flour / Chickpea flour
- ▢ to taste Salt
- ▢ 1 teaspoon Red chili powder
- ▢ ½ teaspoon Garam masala
- ▢ 1 teaspoon Amchur powder
- ▢ ½ teaspoon Chaat Masala
- ▢ ⅛ teaspoon Asafetida
- ▢ to deep fry Oil
Instructions
- Boil the potatoes until they are very soft and then mash it as fine as possible. I peeled the skin of the potato and then cubed it and boiled it in water until it is very tender. Then I mashed it until it is a very soft.
- In another bowl, sieve the gram flour / besan to get rid of any lumps.
- Add the dry masala powders (red chili powder, amchur powder, garam masala, asafetida and chaat masala) to the sieved flour. Also add the salt to the mixture.
- You could either add the chaat masala in the dough itself or sprinkle it on top after the sev is fried. I like to add it to the dough as I feel the flavor is much better that way.
- Now add the flour and spices mixture to the mashed potato and start kneading the dough slowly. It will appear a little crumbly at first but will slowly start to come together. I did not need any water to make the dough, but if your appear too crumbly, sprinkle a little water and form a dough. Make sure that the dough is not too soft or too stiff.
- Grease the chakli /murukku maker well and also grease the sev plate with small holes. I used not the tiniest hole one, but the one with a slightly larger hole.
- Heat a wide and deep pan with oil to deep fry the Aloo Bhujia.
- Divide the dough and use enough to go inside the chakli maker. Follow the instructions and squeeze the sev directly into the hot oil.
- reduce the flame to medium low and let it cook on both sides until it is golden brown.
- Drain the aloo bhujia in a paper towel lined tray.
- Once it cools down to room temperature, break it into pieces and store it in a air tight container.
Nutrition
More Snacks Recipes
- Crunchy Coconut Sesame Cookies
- Crispy Button Thattai | Mini Thattai Recipe
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
Aloo Bhujia | Potato and Gram flour Sev
Equipment
- chakli maker
Ingredients
- 2 medium Potatoes about 1 ½ cups mashed
- 1 cup Besan / Gram flour / Chickpea flour
- to taste Salt
- 1 teaspoon Red chili powder
- ½ teaspoon Garam masala
- 1 teaspoon Amchur powder
- ½ teaspoon Chaat Masala
- ⅛ teaspoon Asafetida
- to deep fry Oil
Instructions
- Boil the potatoes until they are very soft and then mash it as fine as possible. I peeled the skin of the potato and then cubed it and boiled it in water until it is very tender. Then I mashed it until it is a very soft.
- In another bowl, sieve the gram flour / besan to get rid of any lumps.
- Add the dry masala powders (red chili powder, amchur powder, garam masala, asafetida and chaat masala) to the sieved flour. Also add the salt to the mixture.
- You could either add the chaat masala in the dough itself or sprinkle it on top after the sev is fried. I like to add it to the dough as I feel the flavor is much better that way.
- Now add the flour and spices mixture to the mashed potato and start kneading the dough slowly. It will appear a little crumbly at first but will slowly start to come together. I did not need any water to make the dough, but if your appear too crumbly, sprinkle a little water and form a dough. Make sure that the dough is not too soft or too stiff.
- Grease the chakli /murukku maker well and also grease the sev plate with small holes. I used not the tiniest hole one, but the one with a slightly larger hole.
- Heat a wide and deep pan with oil to deep fry the Aloo Bhujia.
- Divide the dough and use enough to go inside the chakli maker. Follow the instructions and squeeze the sev directly into the hot oil.
- reduce the flame to medium low and let it cook on both sides until it is golden brown.
- Drain the aloo bhujia in a paper towel lined tray.
- Once it cools down to room temperature, break it into pieces and store it in a air tight container.
