Name: Spicy Aloo Bhujia
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 4-5 medium size potatoes; 2 cups besan (sifted); 1 1/2 teaspoon Salt; 2 teaspoon red chillie powder; 1 teaspoon garam masala; Pinch of turmeric powder; Pinch of asafoetida; Water to knead; Oil for deep frying

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It is raining heavily in Nashik and the weather has become perfect to relish these home-cooked yummy snacks, sitting near the window with a cup of hot tea. I like to enjoy it as is, but some times I like to sprinkle some chaat masala, lemon juice and chopped onions over the freshly prepared Aloo Bhujias and toss everything together, it tastes just lip smackingðŸ˜‹ Aloo Bhujias or Sev are spicy deep fried snacks made from mixture of potatoes, besan and spices. These can be had as snacks at any time of the day and can be packed as a short snack box for kids school. You can make these in big quanitity and store for over a month or so. PS: I am on diet, and I get cravings to eat fried items somedays, so I prefer to make any such snacks in a small batches at home and enjoying a little; instead of buying readily available snacks. If I buy from market I will tend to buy more often. If I prepare it myself, I get satisfied with very little alsoðŸ˜‹ðŸ˜Š

Prep Time 35

Cook Time 10

Total Time 45

Served AsSnacks

CuisineChaat, Indian

Servings

Ingredients

Instructions

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Sift the besan and keep ready. Sifting will remove all the lumps in it.
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Boil and peal potatoes and grate them. Cool them completely.
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In a large bowl mix grated potatoes, sifted besan all the spices and salt and prepare a sticky dough, add some water as needed.
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You will need a machine to prepare these Bhujia. I have got these easy to use, open and clean machine with various designs for chaklis and sev.
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Divide this batter in 4-5 portions. Make an elongated roll
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Take a rolled portion of dough and put inside the machine press and directly squeeze the Bhujias over the hot oil. The oil will bubble after adding the Bhujia.
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When the bubbles disappear turn the Bhujia over and cook on other side too. Keep the flame on low to meduim while frying.
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When the Bhujia have turned golden in colour, strain and remove them from oil and Keep in a plate, so excess oil will drain out.
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Make all Bhujias in same way. After cooled store in airtight containers. And enjoy till a month's time