Name: Aloo Bhujia Recipe | Haldiram Aloo Bhujia | Aloo Ki Bhujia
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 Box
Cuisine: Indian
Ingredients: 2 medium-sized boiled potatoes (aloo); 1 ¼ cup besan (gram flour); ¼ cup rice flour; 1 teaspoon red chilli powder; ¼ teaspoon turmeric powder (Haldi); 1 teaspoon cumin powder (jeera powder); ½ teaspoon dry mango powder (amchur); ½ teaspoon chaat masala; ¼ teaspoon hing (asafoetida); ¼ teaspoon Kasuri methi (dry fenugreek leaves); 2 tablespoon oil; Salt to taste; Oil for frying

Aloo Bhujia Recipe | Haldiram Aloo Bhujia | Aloo Ki Bhujia | Aloo Sev Recipe with detailed photos.

Crispy and savoury aloo bhujia or aloo sev is a deep-fried snack made with gram flour, boiled potatoes, and some spices. It is a popular tea-time snack and can be made during the festival of Diwali as a savoury snack.

There are various types and flavors of sev available in the market and Aloo bhujia is one of them. Here, I’m sharing this easy-to-make recipe that makes tasty and crunchy aloo bhujia just like the one bought from the store.

If you are looking for Diwali special recipes, then do check- Cornflakes Chivda, Shankarpali, Bhajni Chakli, Besan Ladoo, Kaju Badam Katli, Khoya/Mawa

Do check our other snacks recipes- Poha Cutlet, Aloo Samosa, Batata Vada, Corn Cheese Balls, Chilli Cheese Toast, Potato Smiley, Sabudana Vada, Potato Fries, Falafel Wrap

Ingredients

2 medium-sized boiled potatoes (aloo)

1 ¼ cup besan (gram flour)

¼ cup rice flour

1 teaspoon red chilli powder

¼ teaspoon turmeric powder (Haldi)

1 teaspoon cumin powder (jeera powder)

½ teaspoon dry mango powder (amchur)

½ teaspoon chaat masala

¼ teaspoon hing (asafoetida)

¼ teaspoon Kasuri methi (dry fenugreek leaves)

2 tablespoon oil

Salt to taste

Oil for frying

How to make Dough for Aloo Bhujia

1. Firstly, boil 2 medium-sized potatoes.

2. Peel and grate the potatoes.

3. Now add 1 teaspoon red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon dry mango powder (amchur), ¼ teaspoon hing, 1 teaspoon cumin powder, ½ teaspoon chaat masala, ¼ teaspoon kasuri methi (crush and sieve the kasuri methi before adding) and salt to taste.

4. Mix all the ingredients very well.

5. Sieve 1 ¼ cup besan (gram flour) over the potato mixture.

6. Also, add ¼ cup rice flour. Make sure the rice flour is very fine or you can sieve it before adding it to the mixture.

7. Further, add 1 tablespoon oil and start kneading the dough without adding water to it.

8. The dough will be slightly sticky at this stage. Now add 1 tablespoon oil and gently knead the dough again.

9. Soft and smooth aloo bhujia dough is ready.

How to make Aloo Bhujia

1. Heat the oil in a kadhai.

2. Grease the sev maker with oil. Here, I’m using a small hole disc for making aloo bhujia.

3. Roll the dough into a log and place it inside the sev maker.

4. Press the sev maker over the hot oil and keep moving your hand slowly in a circular motion.

5. Fry the sev on a medium flame until it turns golden.

6. Flip over and fry the other side till it turns crisp.

7. Remove the aloo bhujia from oil.

8. Crispy aloo bhujia or aloo sev is ready to serve.

Suggestion

1. You can store the aloo bhujia in an airtight container for 15-20 days.

2. You can add the mint powder with other spices for a tangy mint flavor.

3. Crush and sieve the Kasuri methi before adding.

4. Also, use very fine rice flour or you can sieve it before adding to the dough mixture.

5. Grate the potato very well otherwise potato chunks can be stuck into a sev disc.

6. Lastly, you can sprinkle some chaat masala on aloo bhujia after frying.

Recipe Card for Aloo Bhujia

Yield: 1 Box