Aloo Bhujia is a yummy and easy to make Indian Snack recipe which can be had anytime of the day. You need simple set ingredients to make these and it’s always better to make such snacks at home as we exactly know what goes in and can be flavored depending on personal preference.
I used a thicker plate to shape these, traditionally they are thinner than what you see me making. If you have the right size please use it, as they fry fast. when you shape using a thicker plate they still taste good.
I made a small batch here just to give you an idea, feel free to double or triple the recipe. They keep well for a month when stored properly in an air tight container.
I LOVE to have these when hungry in between my meals. I have them as such because I hardly have tea.
- Chickpea Flour/ Garbanzo bean flour/ Besan – 1 Cup
- Salt – to taste
- Asafoetida/ Hing – pinch
- Garam Masala Powder – 1/2 tsp
- Red Chilli Powder – 1/2 tsp or to taste
- Turmeric Powder – 1/4 tsp
- Chaat masala – 1/2 tsp to sprinkle on top on the Bhujia
- Boiled Potatoes – 2 medium
- Oil – for deep frying.
- Grate the boiled potato.
- In a big bowl, sift chickpea flour.
- Add turmeric powder, asafoetida, garam masala powder, red chilli powder, salt.
- Mix all these together with the flour until properly combined.
- Add the grated boiled potato into the dry ingredients and make a dough.
- Dough should be slightly sticky. Grease your hands with few drops of oil to make a smooth ball.
- If the dough is very sticky, add couple of TBSP of chickpea flour and form the dough.
- Grease the sev mould with some oil.
- Transfer half of the dough into the sev maker with the aloo bhijiya plate inside.
- Heat enough oil for deep frying the Aloo Bhujia.
- Properly seal the sev mould with the lid and press the dough in concentric spirals into the medium hot oil.
- Fry the Bhujia till crispy on both the sides, approx 5 mins on medium heat. It depends on the plate you are using and the size of the aloo bhuja.
- Once done, remove from the oil and transfer the Aloo Bhujia onto a paper towel to drain any excess oil.
- Repeat the process of shaping and frying with the remaining dough.
- When they are still warm, sprinkle some chaat masala on top.
- Let them cool to room temperature, then transfer into any air tight container.
- One can store them for 15 days if stored properly.
- Serve them as a snack with your tea or as it is. They are ADDICTIVE. Enjoy.