recipe for aloo bhujia /potato sev

It’s a revised version of omapodi presented with tang and zing never to be missed as a tea time snack.Whenever there is a chance to relish a cup of this bhujia’s a hot cup of tea or coffee is a must.Enjoying bhujia’s are really the best time to die for.Its favorite kids snack that can be made easily at home.Never use to make this aloo bhujia as frequently as I use to make Omapodi.When I was referring various food blogs and books some of them call for adding mint leaves but have not tried it and kept this recipe for aloo bhujia simple without it.Potatoes are the star ingredient for this aloo bhujia.Adding rice flour is optional plain bengal gram dal flour itself is enough.The whole trick lies in even cooking of the bhujia’s we have to have the flame in control otherwise it will change its colour quickly.Always keep the flame in medium turn over and when cooked golden on both the sides take out.Instead of chat masala sometimes even lemon juice is also added for the tanginess. I have used hot oil for the dough but you can use even butter as a substitute.

recipe for aloo bhujia /potato sev

INGREDIENTS:

Bengal gram/chickpea flour/besan/kadala mavu – 3/4 cup
Boiled and grated potatoes – 3/4 cup
Salt to taste
Chat masala powder – 1 tsp or as per taste
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Rice powder/arisi maavu – 1 tbsp(optional)
Asafoetida/hing – 1/2-3/4 tsp
Hot oil or soft butter – 1 tbsp

METHOD:

GRATE BOILED POTATOES ASSEMBLE ALL ITEMS

MASH POTATOES

ADD ALL OTHER FLOUR INGREDIENTS

A HOT SPOON OF OIL

FORM A DOUGH

USE A BIG HOLE

PUT IT IN A PRESSER

SQUEEZE,FRY IN MEDIUM FLAME

TAKE OUT IN A TISSUE

1.Boil potatoes soft and grate them making 3/4 th cup.
2.Add salt,chat masala,chilli powder,turmeric powder,rice powder and hing to bengal gram powder.
3.Mix well and keep ready.
4.Take a broad vessel add grated potatoes mash with hands till smooth.
5.Add the besan mixture to the potatoes add 1 tbsp of hot oil and make a dough(no need to add water).
6.Take a murukku press grease it with oil add the dough to it.
7.In between heat oil and keep it medium when frying.
8.Squeeze out and fry.
9.When sizzling sound is over its ready.
10.Take out in a tissue.

recipe for aloo bhujia /potato sev

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Total Time 30 minutes mins

Ingredients

  

• Bengal gram/chickpea flour/besan/kadala mavu/- 3/4 cup
• Boiled and grated potatoes - 3/4 cup
• Salt to taste
• Chat masala powder - 1 tsp or as per taste
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Rice powder/arisi maavu - 1 tbsp optional
• Asafoetida/hing - 1/2-3/4 tsp
• Hot oil or soft butter - 1 tbsp

Instructions

 

• Boil potatoes soft and grate them making 3/4 th cup.
• Add salt,chat masala,chilli powder,turmeric powder,rice powder and hing to bengal gram powder.
• Mix well and keep ready.
• Take a broad vessel add grated potatoes mash with hands till smooth.
• Add the beasn mixture to the potatoes add 1 tbsp of hot oil and make a dough.
• Take a murukku press grease it with oil add the dough to it.
• In between heat oil and keep it medium when frying.
• Squeeze out and fry.
• When sizzling sound is over its ready.
• Take out in a tissue.
  

Notes

See to that colour does not change dark for this you have to fry only on medium flame.
Instead of oil you can use even butter when making dough.
By grating potatoes we can avoid lumps than mashing it.
You can manage adding spices according to your taste.

Other snacks to check here:

south indian murukku /pottukadalai murukku

omapodi/plain sev

Kara sev/garlic sev

This time its potato relishes from culinary hoppers

Piyali’s – Bhapa aloo

Jaya’s – Frankie potato wrap

Shubha’s –Aloo halwa

Padma’s – Chettinad potato roast

Parvathy’s –Swiss potato pancakes

Swati’s – Aloo matar parcel samosa

Poornima’s – Baked samosa

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