Crispy Spicy Aloo Bhujia (Indian Potato Sev)
45 minutes
869 reads
About Crispy Spicy Aloo Bhujia (Indian Potato Sev)
Craving a crispy, savory snack? Experience the irresistible crunch of homemade Aloo Bhujia, also known as Sev, a popular Indian treat featuring delicate strands of spiced potato and chickpea flour.These golden-brown, deep-fried delights are surprisingly easy to make at home, perfect for a rainy day indulgence or any time you need a flavorful pick-me-up. This recipe guides you every step of the way, ensuring perfectly textured, crispy Bhujia.Elevate your snacking game and impress your friends and family with this satisfying and authentic recipe. Get ready to experience a symphony of flavors and textures!
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Recipe Time & More
Prep35 minutes
Cook10 minutes
Total45 minutes
Ingredients
Potatoes
- 4.5 medium Potato
Dry Ingredients
- 2 cup Gram Flour besan, sifted
- 1 tsp Salt or to taste
- 2 tsp Chili Powder red
- 1 tsp Garam Masala
- 1/8 tsp Turmeric haldi
- 1/8 tsp Asafoetida hing
Instructions
- Sift the chickpea flour (besan) to remove any lumps and ensure a smooth dough.
- Boil the potatoes until tender. Peel and grate them. Let them cool completely.
- In a large bowl, combine the grated potatoes, sifted chickpea flour, salt, red chili powder, garam masala, turmeric powder, and asafoetida.
- Gradually add water while mixing to form a sticky dough. The dough should hold its shape but not be too wet.
- Divide the dough into 4-5 portions. Shape each portion into an elongated roll. This makes it easier to load into the sev maker.
- Heat the oil in a deep fryer or large pot over medium heat. The oil is ready when a small piece of dough sizzles gently.
- Place a portion of dough into a sev maker (or a potato ricer with a fine disc). Press the dough directly into the hot oil, creating thin strands.
- Fry the bhujia until they turn golden brown and crispy. Turn them over halfway through to ensure even cooking.
- Remove the bhujia from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Once cooled, store the aloo bhujia in an airtight container to maintain their crispness. They can be enjoyed for up to a month.
Recipe Notes
Good To Know
- For extra crispiness, ensure the potatoes are boiled, mashed, and completely cooled before mixing with the chickpea flour. Any excess moisture can make the bhujia soggy.
- If you don’t have a sev maker, you can use a sturdy piping bag fitted with a small round or star nozzle to shape the bhujia directly into the hot oil.
- Try adding a pinch of dried mint or amchur (dry mango powder) to the dough for a tangy twist that pairs especially well with tea.
Expert Tips
- For a spicier bhujia, add a pinch of cayenne pepper or finely chopped green chilies to the dough.
- Don't overcrowd the pan when frying the bhujia. Fry in small batches to ensure even cooking and crispiness.
- To check the oil temperature, drop a small piece of dough into the oil. It should sizzle gently and rise to the surface.
Storage Instructions
- Store completely cooled bhujia in an airtight container with a small packet of silica gel or a few grains of uncooked rice to help keep them crunchy for longer.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 285mgFiber: 1g
Pv Iyer
Articles: 60
3 Comments
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This is wonderful! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.
This looks so good! Appreciate the share.