Aloo Bhujia | Potato Sev Snack | Aloo Bhujia Namkeen | Bhujia Aloo Recipe by Manjula

Combine potatoes, salt, chili powder, asafetida, citric acid, and turmeric in a bowl and mix well.

Add besan and knead into a pliable dough without adding water; moisture from the potatoes is sufficient.

If the dough is too soft, add a little more besan.

Lightly oil your palm and knead the dough again, then let it sit for ten minutes.

Grease the sev maker with the fine hole attachment.

Fill the cylinder of the sev maker with enough dough and close it.

Heat oil in a frying pan on medium heat, ensuring there is about one inch of oil.

Check oil temperature by placing a small piece of dough; it should sizzle and rise slowly without changing color.

Hold the sev maker over the frying pan, press the handle, and let the bhujia come out into the oil while moving in a circular motion without overlapping.

Fry both sides until light golden brown and the oil stops sizzling.

Remove with a slotted spoon and place on a paper towel-lined plate.

Continue the process with the remaining dough.

Let the sev cool completely to become crispy, then store in an airtight container.

Equipment Needed

Spice Level:

Dietary