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!