Aloo Bhujiya is a savory Indian snack which is nothing but Potato flavored gram flour that is deep fried. The string like shapes are made by pressing the dough through a sev maker which looks very much like a Potato Ricer. The sev maker has various attachments to get different shaped fritters and it’s very commonly used to make many types of deep-fried Indian snacks. Check out the Gadgets menu for images about the sev makers I use and more details about it.
Lately I have been forgetting to get Indian snacks every time I got groceries home. The reason being, with shelter in place, we have been ordering groceries online from costco and Indian markets here are also encouraging phone orders and pick up rather than shop visits. This has been a particularly tedious process and I forget snack items every time. You must think how hard is it to order?
Jotting down a list for any grocery items has never been my thing as I usually just eyeball quantity and pick out veggies depending on my mood. As far as snacks are considered, first, I don’t remember the brand names as I tend to try different name brands and second, I am not confident that I will get the freshest of the batch.
So this time I decided to make my snacks at home making full use of the extra time I get. This crispy mildly spiced aloo sev is a perfect snack for kids and can be used in various chaat items too. This is also perfect savory tea-time snack or festival snack. You can make a big batch and store it in container and enjoy it for weeks.
What do you need?
This just requires 3 basic ingredients and some spices – Gram flour, Boiled potatoes, and butter and spice powders like Amchoor powder, Chaat masala powder, chilli powder, salt as needed and Hing. Of-course good amount of oil for frying.
How to fry the bhujiya?
While frying, make sure to maintain the same temperature for even cooking and consistent color. When you press the mix out of the sev makers cover the oil with one layer of the mix completely. It will look like a lot but once the oil calms down it will be fine. Don’t do more than one layer. Turn it over when one side is cooked, you can tell men the bubble subsides. After flipping, it will only take half the time or less for the sev to be completely ready.
How to store it properly?
It is very important to store the mix properly once it is fried. So when the sev is fried remove it on to a paper napkin to drain the excess oil. Let it sit there while the next round of sev is getting ready. Once the next round is ready to come out place the previous one into a clean and dry box/container. Feel free to crush it down to small pieces. just one push with the hand does the job :). Follow the same process for all of it.
When all the dough is shaped and fried, let the sev sit in the box for 10-15 minutes so everything cools down. You don’t want to close hot stuff with lids right away as it will start to sweat and would spoil the dish. Once cool , close with the lid and store it in room temperature for 2-3 weeks and enjoy with tea or coffee!!.
Aloo Bhujia | Potato flavored gram fritters
- Sev maker
- 2 cups Besan/Chickpea flour
- 1/2 cup Rice flour
- 2 Large potatoes boiled and graded
- 1 tbsp chilli powder
- 2 tsp Chaat masala
- 1 tsp Amchoor powder
- 1 tsp Hing /Asafoetida
- 1 tsp baking soda
- Salt to taste
- Oil for deep frying about 4-5 cups
- Water as needed
- In a large bowl add the Besan/Chickpea flour, Rice flour, chilli powder, chaat masala powder, amchoor powder, hing, baking soda and salt to taste
- Mix all the above ingredients well before adding the grated potatoes. Now add the grated potatoes to the mix
- Make sure that the potatoes are grated well without ant big pieces. If there are lumps it will clog the sev presser
- Now mix everything with your hands until it comes together to form a dough. Do not add any water at this point and let the moisture from the potatoes to help with the dough.
- Now if the mixture is not formed into a dough and needs water add 2 or 3 tbsp of water 1 tbs at a time till the dough is formed.
- This dough is a bit sticky compared to other doughs and it is normal. Just add some oil and roll the dough to a ball and let it sit.
Frying the Bhujiya
- Now add the oil to a deep bottom pan and let it heat. The oil should be 1/2 to 3/4 on the pan and not over that as oil will bubble and overflow when frying.
- Get the sev presser and use the in sev attachment with it.
- once the oil is hot fill the sev presser with the dough and press it in to the oil in a circle motion.
- let the sev cook for a minute i med to high flame on each side.
- Drain the oil and lay it on a paper towel and let the excess oil drain.
- Follow the same process to make the rest of the sev.
- Once the sev /bhujiya is cooled down crush it down and then transfer it into a dry airtight vessel for up to 4 to 5 weeks.
- Perfect foe evening snack or anytime snacking for kids
If you happen to try this recipe drop a word to let me know how you liked it. You can follow me on Facebook, Pinterest and Instagram for more such recipes and food photography. Don’t’ forget to comment and rate the recipe here.