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 chaats and other snacks.
Servings2
Ingredients
- ½ cup besan flour
- 1 medium sized boiled potato
- a generous pinch turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon pepper powder
- ¼ teaspoon chat masala powder
- salt to taste
- oil to deep fry
- water as required
Instructions
- 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.
- Add water little by little and knead to a soft dough. Take your omapodi / idiyappam press.
- 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. 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 Aloo Bhujia in an airtight container.
Notes
- 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.
Nutrition Facts
Aloo Bhujia Recipe
Amount Per Serving (100 g)
Calories 201
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Sodium 30mg1%
Potassium 712mg20%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 4g4%
Protein 9g18%
Vitamin A 193IU4%
Vitamin C 21mg25%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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