Aloo Bhujia | Potato and Gram flour Sev

A delicious Savory snack made with mashed potato and chickpea flour / besan. A perfect savory snack to make for this festival season.

Aloo Bhujia | Potato and Gram flour Sev

After the A to Z International Flatbread series, I am back to the routine BM and my theme for this week is sweet and savories for the festival season. Navarathri and Diwali is coming soon and I thought this will be a great time to make some new sweets and snacks for the season. Aloo Bhujia | Potato and Gram flour Sev, is my first recipe for the theme.

Aloo Bhujia | Potato and Gram flour Sev is something that I have been wanting to make for a while. I have 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.


Aloo Bhujia | Potato and Gram flour Sev

Using cooked potato in this 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

10 Burfis and Pedas To Make for Diwali

Check out my 10 different sacory snacks to make for Diwali here 

Savory Snacks for Diwali

Aloo Bhujia | Potato and Gram flour Sev

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – Easy

Ingredients to make Aloo Bhujia | Potato and Gram flour Sev –

  • Potatoes – 2 medium or 1 large (about 1 1/2 cups mashed)
  • Besan / Gram flour / Chickpea flour – 1 cup
  • Salt – to taste
  • Red chili powder – 1 tsp
  • Garam masala – 1/2 tsp
  • Amchur powder – 1 tsp
  • Chaat Masala – 1/2 tsp
  • Asafetida – 2 large pinches
  • Oil – to deep fry

Aloo Bhujia | Potato and Gram flour Sev

Procedure to make Aloo Bhujia | Potato and Gram flour Sev –

  • 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.

Aloo Bhujia | Potato and Gram flour Sev

  • 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.

Aloo Bhujia | Potato and Gram flour Sev

  • 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.

Aloo Bhujia | Potato and Gram flour Sev

  • Once it cools down to room temperature, break it into pieces and store it in a air tight container.

Aloo Bhujia | Potato and Gram flour Sev

Aloo Bhujia | Potato and Gram flour Sev
5 from 4 votes
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Aloo Bhujia | Potato and Gram flour Sev

A delicious Savory snack made with mashed potato and chickpea flour / besan. A perfect savory snack to make for this festival season. 

Course Festival Recipes, savory snack, Snack
Cuisine Indian
Keyword aloo bhujia, deepavali recipes, diwali bakshanam, diwali snacks, potato sev, savory snacks, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • Potatoes - 2 medium or 1 large about 1 1/2 cups mashed
  • Besan / Gram flour / Chickpea flour - 1 cup
  • Salt - to taste
  • Red chili powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Amchur powder - 1 tsp
  • Chaat Masala - 1/2 tsp
  • Asafetida - 2 large pinches
  • Oil - to deep fry

Instructions

  1. 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.
  2. In another bowl, sieve the gram flour / besan to get rid of any lumps.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Heat a wide and deep pan with oil to deep fry the Aloo Bhujia.
  8. Divide the dough and use enough to go inside the chakli maker. Follow the instructions and squeeze the sev directly into the hot oil.
  9. reduce the flame to medium low and let it cook on both sides until it is golden brown.
  10. Drain the aloo bhujia in a paper towel lined tray.
  11. Once it cools down to room temperature, break it into pieces and store it in a air tight container.

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8 thoughts on “Aloo Bhujia | Potato and Gram flour Sev

  1. It has been a while since I indulged in deep fried snack and your pictures are tempting me a lot. I have tasted the store bough aloo bhujia, but never tried at home. The recipe sounds easier. If possible, I will make this for diwali.

  2. The store bought aloo bhujiya is a constant in my pantry. My little one loves it with her lunch. I never thought to make it at home :). You have done a superb job with it.

  3. How dangerously addictive these aloo bhujias na, i can have a huge bowl of this sev without any fuss, my all time favourite.. You have made them prefectly Sandhya.. Lovely collections of Diwalis sweets n savouries.

  4. What a yummy snack Sandhya and one of my favorite too! Yours have come out so well and looks so inviting. And I need to check out your festive recipe collection. The peda/ barfi pics in the collage are awesome!

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