How to make Aloo Bhujia
Bhujia is an irresistible snack for all and this recipe of Homemade Aloo Bhujia is just tempting. When it comes to garnish poha or any chaat, bhujia is always used to enhance the taste of the dish.
When we say bhujia, Aloo bhujia is the first thing that comes in mind. This bhujia also known as sev, is a deep fried snacks made with bengal gram flour and mashed potato.
In Maharashtra poha is famous dish for breakfast. Poha is always garnish with Bhujia and grated fresh coconut and freshly chopped coriander. Just imagine the chaats without bhujia, no way no one is going to relish it. The chaat papadi, Dahi puri or Ragda pattice or the famous Dabeli is incomplete without bhujia.
Try my other snacks recipes also
Moong Dal Appe
Mozzarella cheese Fingers
Crispy potato bites
Cheese soya Nuggets
Vada Pav
Kabuli chana kebab/chick pea Kebab
Cheese ball
Bhujia is made using besan/chana flour added with some basic spices. Adding boiled potato give it a taste of potato/aloo. Both differ in taste. The method of preparation is almost the same.
Ingredients:
- Besan/Chana flour – 11/2 cup
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Boiled potato – 2 small
- Salt – to taste
- Oil – for frying
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- Take besan/bengal gram flour in a bowl.
- Add 1 tbsp of oil to the flour.
- Add red chilli powder, turmeric powder and salt to the flour.
- Grate the boiled potatoes and add it to the flour.
- Mix all the ingredients with hands without adding water.
- Knead into dough by adding little water.
- Apply oil from outside, cover and leave it for a minute.
- In the mean time heat oil in a deep bottom kadhai.
- Grease the Bhujia maker with oil. Fill it with the dough.
- Make the Bhujia directly into the heated oil.
- The flame should be always on medium. Frying Bhujiya on low flame will absorb more oil and will not rise properly. On high flame it will quickly become brown.
- Fry till light golden color on medium flame.
- Let it cool on room temperature.
- Store in a clean, dry and airtight container.
