Aloo Bhujia is a crispy, savoury snack made with potatoes, besan flour, herbs and spices. It is perfect for satisfying your snack cravings and can be enjoyed any time of the day. You can enjoy it as such, or use it as a garnish for chats and other snacks.
This snack is made using simple ingredients and is easy to prepare. With just a few basic pantry ingredients, you can make up a delicious batch in less time. This recipe is quite satisfying, and the aroma that fills the kitchen is irresistible. Do try this for Diwali and enjoy!
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About Aloo Bhujia
Aloo Bhujia is a popular Indian snack made with boiled potatoes, besan flour, flavoured with a variety of spice powders. It is pressed into thin threads using a press and then deep-fried until crispy. The dough is simple to work with, and the frying process is quick once you have everything is ready.
I have tasted Aloo Bhujia quite a few times in small packs, hubby used to buy from his office canteen as mittu is fond of any sev variety. So the process of recreating Haldirams aloo bhujia led me to this keeper recipe.
This is a quick snack that you can even make for evening snacks when kids are back from school. The tanginess with potato flavour will sure be loved by kids so make this at home and surprise your kids and loved ones too. I always sprinkle extra chat masala over the fried bhujia for an extra burst of flavour.
It is a great option when you want to make something crispy and spicy without much effort. Whether served at a party, packed in a lunchbox, or enjoyed with your evening tea, Aloo Bhujia is sure to be a hit. It pairs beautifully with a hot cup of coffee or tea and makes a great edible gift during festive seasons.
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Aloo Bhujia Video
Aloo Bhujia Ingredients
- Boiled potato - This is the key ingredient. It provides the soft, smooth base and blends perfectly with the besan flour. Make sure the potatoes are boiled until tender and mashed thoroughly without any lumps.
- Besan flour - Besan flour is added for binding the dough and gives Bhujia its crispy texture. Use good quality besan flour, sieve and use for best results.
- Rice flour - Rice flour adds crispness to the snack.
- Chat masala powder - Adds a tangy, spicy flavour that enhances the overall taste. It adds a zing that balances the richness of the potatoes and besan, making each bite flavourful and addictive.
- Cumin powder - Roasted cumin powder adds flavour.
- Coriander powder - Coriander powder is added for taste and flavour.
- Amchur powder - adds more tanginess to the bhujia.
- Turmeric powder - Turmeric adds color and a mild earthy flavour to the bhujia
- Red chilli powder - Red chilli powder gives a slight heat and spiciness to the snack.
- Pepper powder - Enhances the flavor with a gentle warmth. It adds a subtle kick without overpowering the other spices, giving a well-rounded spiced flavor to the Bhujia.
- Water - Added for kneading the dough to the right consistency. Add little by little to avoid making the dough too sticky or loose, as the perfect dough should be firm yet pliable for easy pressing.
- Oil - Oil is used for deep frying. Use fresh groundnut oil for best results, and make sure it is heated to the right temperature before frying, so that the Bhujia cooks evenly and turns crisp and golden.
- Salt - Salt is added to balance the taste and flavours.
How to make Aloo Bhujia Step by Step
1.Boil 2 medium sized potatoes. If pressure cooking pressure cook for 3-4 whistles. Grate using a fine holed grater.
2.Mash it well using a spatula incase of any lumps. Gather it, mix well and set aside.
3.Place a sieve over a mixing bowl. Add 1 cup besan flour, ¼ cup rice flour,¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon roasted cumin powder, ½ teaspoon coriander powder, ½ teaspoon chat masala powder, ½ teaspoon amchur powder, ½ teaspoon dried mint powder and salt to taste.
4.Sieve it well and discard the remains.
5.Mix this well first then add mashed potatoes.
6.Rub and mix it well so that potatoes are evenly distributed. Sprinkle water little by little.
7.Mix well, knead and bring to a dough. Add few drops oil and knead it once.
8.Make cylindrical logs so that it easily fits into the press.
9.Take the press fix idiyappam mold, grease the mold well with oil.
10.Fill with dough. Close with lid and screw tight.
11.Press to check and see.
12.Heat oil check by adding a pinch if it rises immediately then oil is ready. Press in hot oil in concentric circles like this. Do not overcrowd, a slightly thick layer is enough.
13.Cook for seconds then flip over and cook. Cook in medium flame.
14.Drain oil and remove.
15.Repeat to finish.
16.Add to a wide mixing bowl in batches.
17.Break it roughly. Add 1 teaspoon chat masala powder.
18.Toss well and aloo bhujia is ready!
Store in airtight container and enjoy!
Expert Tips
- Dough Consistency - The dough should be soft yet firm. Too soft dough will make bhujia drink more, and too hard dough may cause the strands to break while frying.
- Press - Use idiyappam press or slightly bigger holed press for best results. Slightly grease the press with oil and fill only ¾th to avoid difficulty in pressing.
- Heat - Fry on a low-medium flame to prevent over-browning. If the oil is too hot, the Bhujia will darken quickly but remain raw inside. Always test with a small piece first to check the oil temperature.
- Frying - Fry in small batches. Avoid crowding as it lowers the oil temperature, making Bhujia absorb more oil and turn soggy.
- Crushing - Gently crush the Bhujia with your hands to break into smaller pieces. Crushing when hot can make it too powdery, so wait until it is just warm.
- Adjust seasoning - After frying, taste and adjust seasoning. You can sprinkle extra chat masala, pepper powder, or even a pinch of amchur powder for a tangier flavour.
Serving and Storage
Aloo Bhujia can be served as a crunchy snack or used as a garnish for chaats like Bhel Puri or Pani Puri. Store any leftover Bhujia in an airtight container at room temperature for up to a week.
FAQS
1. Can I use a different type of flour for Aloo Bhujia?
Besan flour is essential for aloo bhujia. You can skip rice flour if you want.
2. How do I fix dough that's too sticky?
Add a little more sieved besan flour and knead again. Do not add too much at once, adjust gradually until the dough is soft yet manageable.
3. How can I prevent the Bhujia from becoming soft?
Ensure that you fry the Bhujia at the right oil temperature and don't overcrowd while pressing in oil. Proper cooling also helps maintain crispness.
4. Is it necessary to boil the potatoes before using them?
Yes, boiling the potatoes makes them soft enough to mash easily, helping to form a smooth dough.
5. Can I add other flavors to Aloo Bhujia?
Yes, you can mix in a little black salt, kasuri methi (dried fenugreek leaves), or even crushed ajwain (carom seeds) to add a different flavor twist to the traditional recipe.
If you have any more questions about this Aloo Bhujia Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Aloo Bhujia Recipe | Potato Sev Recipe
Ingredients
- 1 cup besan flour
- ¼ cup rice flour
- 2 medium sized boiled potatoes
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- 1 ½ teaspoon chat masala powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon dried mint powder
- salt to taste
- oil to deep fry
- water as required
Instructions
- Boil 2 medium sized potatoes. If pressure cooking pressure cook for 3-4 whistles. Grate using a fine holed grater.
- Mash it well using a spatula incase of any lumps. Gather it, mix well and set aside.
- Place a sieve over a mixing bowl. Add 1 cup besan flour, ¼ cup rice flour,¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon roasted cumin powder, ½ teaspoon coriander powder, ½ teaspoon chat masala powder, ½ teaspoon amchur powder, ½ teaspoon dried mint powder and salt to taste.
- Sieve it well and discard the remains.
- Mix this well first then add mashed potatoes.
- Rub and mix it well so that potatoes are evenly distributed. Sprinkle water little by little.
- Mix well, knead and bring to a dough. Add few drops oil and knead it once.
- Make cylindrical logs so that it easily fits into the press.
- Take the press fix idiyappam mold, grease the mold well with oil.
- Fill with dough. Close with lid and screw tight.
- Press to check and see.
- Heat oil check by adding a pinch if it rises immediately then oil is ready. Press in hot oil in concentric circles like this. Do not overcrowd, a slightly thick layer is enough.
- Cook for seconds then flip over and cook. Cook in medium flame.
- Drain oil and remove.
- Repeat to finish.
- Add to a wide mixing bowl in batches.
- Break it roughly. Add 1 teaspoon chat masala powder.
- Toss well and aloo bhujia is ready!
- Store in airtight container and enjoy!
Video
Notes
- Dough Consistency - The dough should be soft yet firm. Too soft dough will make bhujia drink more, and too hard dough may cause the strands to break while frying.
- Press - Use idiyappam press or slightly bigger holed press for best results. Slightly grease the press with oil and fill only ¾th to avoid difficulty in pressing.
- Heat - Fry on a low-medium flame to prevent over-browning. If the oil is too hot, the Bhujia will darken quickly but remain raw inside. Always test with a small piece first to check the oil temperature.
- Frying - Fry in small batches. Avoid crowding as it lowers the oil temperature, making Bhujia absorb more oil and turn soggy.
- Crushing - Gently crush the Bhujia with your hands to break into smaller pieces. Crushing when hot can make it too powdery, so wait until it is just warm.
- Adjust seasoning - After frying, taste and adjust seasoning. You can sprinkle extra chat masala, pepper powder, or even a pinch of amchur powder for a tangier flavour.
Shobha Kamath
Looks tempting! I too have tasted Aloo Bhujia but never tried it. Thanks for sharing.
Jayanthi Sindhiya
Looks mouthwatering,neat explanation
Food Blog
Tried and tested...came out awesome.
Reshma Azharuddin
What s the shelf life of this dish Sharmi :):)
SHARMILEE J
It will keep well for about a week...
mamta balani
I love to have aloo bhujiya. It tasty yum. I will start making at home now. Thanks dear.
pawan kumar
loves aloo bhujia thanks for sharing this recipe will soon try out this at home .can serve as best snacks with tea.
kumkum
wow, great collection of recipes for Diwali 🙂