Homemade Aloo Bhujiya/Bajar Se Behtar Chatpate Aloo Bhujiya/Easy Holi Recipe/Crispy Aloo Bhujiya

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious while all-purpose flour is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes provide more nutrients but are not always cheaper.

oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier but often more expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: none

Jalapeños can be milder but are not necessarily cheaper.

Peel the boiled potatoes and ensure they are completely cooled.

Grate the cooled potatoes and mash any remaining pieces.

In a mixing bowl, combine 400 grams of gram flour, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of black salt, and 1 tablespoon of chat masala.

Mix these dry ingredients thoroughly.

Add the grated and mashed potatoes to the bowl and mix well with the dry ingredients.

If necessary, add 1-2 tablespoons of water to help combine the mixture, but only if the potatoes are too moist.

Add 2 tablespoons of oil to the mixture and knead it until well combined, ensuring it is not sticky.

Grease a small plate or mold to shape the mixture into a cylinder.

Fill the greased mold with the mixture and press down to shape it.

Heat oil in a pan and check the temperature by dropping a small piece of the mixture into the oil; it should sizzle.

Once the oil is hot, carefully place the shaped mixture into the oil and fry for about 30 seconds on one side.

Flip the mixture to fry the other side until golden brown and crispy, adjusting the flame to low to avoid burning.

Once fried, remove the bhujia from the oil and drain on paper towels.

Let the bhujia cool completely before storing it in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens