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Aloo Bhujia | Potato and Gram flour Sev
Print Recipe
5 from 7 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Festival Recipes, savory snack, Snack
Cuisine: Indian

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

  • 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.