Aloo Bhujia | Potato flavored gram fritters
Aloo Bhujiya is a savory Indian snack which is nothing but Potato flavored gram flour that is deep fried.
Servings: 20
Equipment
- Sev maker
Ingredients
- 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
Instructions
Bhujiya Dough
- 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