Aloo Bhujia - Make Crispy Besan Sev with Aloo (Potato)

Take 2 medium or 1 large boiled and peeled potato (approx. 180 gm) in a large wide mouth bowl.

Add 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon chaat masala, and salt to taste.

Mash the potatoes either using a potato masher or your hand. Make sure that there are no large pieces of potato.

Mix well.

Sift 1¼ cup gram flour (chickpea flour/besan) over it. Mix well.

If required, add water as needed to bind the soft dough. If the dough looks sticky, don’t worry. Grease the dough with 1 tablespoon oil to prevent stickiness.

Heat oil in a deep kadai or frying pan over medium flame.

Take a sevai machine (sev maker) and grease its inside surface and sevai mold (disc with small holes) with oil.

Grease your palms with oil and make two cylindrical rolls from the dough.

Place the cylindrical roll inside the machine. Close it.

Check whether the oil is hot enough or not – drop a small piece of dough into the oil and if it comes upward immediately without changing the color then it’s hot enough.

Hold the machine over kadai with one hand and use another hand to turn the machine handle to press out the thin strand of sev into the hot oil.

As the thin strands start to fall out into the oil, move the machine in a circular motion to make sev.

Deep fry both sides until it turns crispy and light golden. Don’t wait until it turns brown as it will taste bitter. It takes 1-2 minutes on each side to deep fry depending on the thickness of sev.

Remove the sev from the oil using a big slotted spoon. Drain excess oil and transfer it to the paper napkin in a plate.

Sprinkle a pinch of chaat masala over it.

Repeat the same process to make the sev. If required, increase or decrease the flame to high or low to maintain the even temperature.

Break the sev into small pieces. Let it cool down to room temperature. Store it in an airtight container. It stays good for 10-15 days.

Equipment Needed

Spice Level:

Dietary