Hello Friends,
Today, I am going to share a very easy,
simple, spicy savoury snack – Aloo Bhujia/Potato Sev. It is a perfect and
tempting tea time snack that can be made in a jiffy and served with a cup of
tea. Aloo Bhujia/Potato Sev is made with perfect blend of spices mixed with
gram flour and potatoes. Do try out this tempting Aloo Bhujia and post your
comments here. Meanwhile do check out other interest Diwali Snacks and DiwaliSweets here.
Here’s how to make Aloo Bhujia/Potato Bhujia with step by step photos…
Other interesting Diwali Snacks that might be of your interest...
Ingredients
Besan
Flour/Kadalai Maavu
|
1
½ Cup
|
¼
Cup
|
|
Potato
|
2
[Boiled]
|
Red
Chilli Powder
|
1 tsp
|
Turmeric
Powder
|
¼
tsp
|
Cumin
Powder
|
½
tsp
|
Garam
Masala Powder
|
½
tsp
|
Chaat
Masala Powder
|
1
tsp
|
Lemon
Juice
|
½
tsp
|
Asafoetida/Perungayam/Hing
|
2
big pinches
|
Salt
|
As
needed
|
Oil
|
2
tsp
|
Oil
|
For
Frying
|
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Author: Priya Anandakumar
Author: Priya Anandakumar
Method
Pressure cook the potatoes for atleast 3-4
whistles or until it is soft.
Peel off the skin and cool down. In a mixer, add the potatoes and grind it without adding water to a smooth paste.
Sift the besan flour and keep it aside.
In a wide bowl add the besan flour, rice
flour, red chilli powder, turmeric powder, cumin powder, garam masala, chaat
masala, asafoetida and salt.
Mix everything really well.
Now add the potato puree.
Mix everything really well without water.
Knead everything well, it will be little sticky.
Grease the murukku press with little oil,
then fill the dough in the press and use the following acchu.
Meanwhile, heat oil in the kadai for frying
the bhuji/sev. Check the temperature of the oil by dropping a small piece of dough, if it comes up immediately then the oil temperature is ready for frying.
Press it directly in hot oil forming a
circle in the oil and make sure you do not overlap.
Cook only on low medium flame and adjust the heat as and when
it goes high or low.
After a minute, flip over and fry the other
side until the ‘shh’ sound stops and turns golden color.
Remove it with perforated ladle and drain it on paper towel.
Yummy, crunchy, crispy and delicious Aloo Bhujia is ready to be enjoyed. Crush the aloo bhujia/potato sev in a plate.
Cool down and store it in airtight
container.
Thank you all for visiting my space, please
come back again for more delectable, crunchy, mouthwatering recipes from my
kitchen.
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Have a great day and enjoy.
Until then I am signing off…
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Priya Anandakumar