Aloo Bhujia Recipe | Haldiram's Namkeen at home | The Plate

In a mixing bowl, combine the gram flour, grated potatoes, red chili powder, turmeric powder, ajwain, cumin seeds, and salt.

Gradually add water to the mixture to form a thick batter. It should be thick enough to hold its shape.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, take a small portion of the batter and drop it into the hot oil using a piping bag or a cloth with a small hole.

Fry the bhujia in batches, making sure not to overcrowd the pan.

Fry until they turn golden brown and crispy, about 3-4 minutes per batch.

Remove the bhujia with a slotted spoon and drain on paper towels to remove excess oil.

Repeat the process until all the batter is used up.

Allow the bhujia to cool completely before storing in an airtight container.

Spice Level:

Dietary