Aloo Bhujia Recipe

Aloo Bhujia is a crispy, savory snack made with a blend of mashed potatoes, besan flour, herbs and spices. It’s perfect for satisfying your snack cravings and can be enjoyed at any time of the day. Its crispy texture and savory flavors make it a perfect choice. It has a satisfying crunch with every bite. You can enjoy it on its own, or use it as a garnish for chats and other snacks.

This snack recipe is made with simple ingredients and is easy to prepare. You don’t need any fancy equipment or complicated steps to make this. 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. 

Jump to:

• About Aloo Bhujia
• Aloo Bhujia Ingredients
• How to make Aloo Bhujia Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Aloo Bhujia

Aloo Bhujia is a popular Indian snack made with boiled potatoes and besan flour, spiced with a variety of flavorful powders. It’s shaped 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 ready. This recipe is a favorite in many Indian households.

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. This is a quick snack that you can even make for evening snacks when kids are back from school. The tanginess with potato flavor will sure be loved by kids so make this at home and surprise your kids and loved ones too.

This is a versatile recipe. You can easily customize the recipe. You can adjust the level of spiciness according to your taste preference. The combination of potato and besan flour gives Aloo Bhujia its unique texture – crispy on the outside, soft on the inside.  You can even sprinkle extra masala over the fried bhujia for an extra burst of flavor after frying.

You can easily make this with a little practice with the press and frying will give you perfectly crispy, golden strands every time. It’s a great option for when you’re craving 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 chai and makes a great edible gift during festive seasons.

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 to avoid any lumps.
• Besan flour – Added for binding the dough and gives the Bhujia its crispy texture. Use good quality besan flour, sieve and use for best results. 
• Chat masala powder – Adds a tangy, spicy flavor that enhances the overall taste. It adds a zing that balances the richness of the potatoes and besan, making each bite flavorful and addictive.
• Turmeric powder, red chili powder – Turmeric adds color and a mild earthy flavor to the Bhujia, while the red chili powder gives a slight heat and spiciness to the dish. 
• 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 – 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.

Similar Recipes

• Dahi papdi chat
• Dahi puri
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

Why This Recipe Works

• It is a quick and easy to make recipe in 40 minutes.
• This recipe is made with simple pantry ingredients.
• It has a perfect golden-brown color and crispy texture that stays fresh for hours.
• It can be enjoyed as a delicious snack or used as a garnish for chaats.
• You can easily customize the spice levels according to your taste.
• It’s homemade without preservatives, making it a healthier option compared to store-bought ones.
• It’s great for storage – lasts for days when kept in an airtight container.

How to make Aloo Bhujia Step by Step

1.Pressure cook potatoes for at least 5 whistles so that its soft. Peel off the skin and cool down. In a mixer add the potatoes and grind it without adding water to a smooth paste. In a mixing bowl add besan flour, potato paste, chat masala powder, red chilli powder, required salt and pepper powder. I forgot to add turmeric powder so added in the next step.

2.Add water little by little and knead to a soft dough. Take your omapodi / idiyappam press.

3.Grease the murukku press with little oil, then fill the dough and start pressing. Press it directly into oil, do not overcrowd. Cook till the shh sound stops and is slightly golden. Remove it using a perforated ladle. Repeat the same till the entire dough finishes.

4.Drain in tissue paper. Slightly crush sev with your hands so that it breaks, add chat masala powder. Mix well.

Cool down and then store in an airtight container.

Expert Tips

• Press – Use a large-holed press for best results. It makes slightly thicker strands. Lightly 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 flavor.
• Dough Consistency – The dough should be soft yet firm. Too soft dough will make it hard to press, and too hard dough may cause the strands to break while frying.

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 the crispy texture, but you can try mixing it with rice flour for a slightly different crunch.

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 temperature and don’t overcrowd the 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.

6. Can I bake Aloo Bhujia instead of deep frying?

Baking is an option, but it may not result in the same crispiness as deep frying. For best results, stick to deep frying.

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