Aloo Bhujia is a crispy stranded delightful snack. Aloo Bhujia is a favorite snack for kids. Aloo Bhujia calls for a perfect snack for a relaxed nibbling while watching television.
Preparation time: 10 minutes excluding the boiling time of the potatoes.
Cooking Time: Approximately 15 minutes
- 2 cups boiled, peeled and shredded potatoes.
- ½ cup besan
- 1 tsp salt
- ½ tsp chilli powder
- 1/8 tsp citric acid or 2 tsp lemon juice
- ¼ tsp turmeric powder
Also require oil to deep fry
- Take a bowl and add boiled potatoes, salt, chilli powder, asafoetida, lemon juice and mix well. Then add besan and knead it into a dough. If the dough is too soft, add a little more besan. Oil your palm and knead the dough again. Keep the dough aside for ten minutes.
- Grease the sev maker. Place enough dough to fill the cylinder of the sev maker. On the other hand, heat the oil in a frying pan on medium heat, frying pan must have at least one inch of oil.
- Heat the oil until it turns moderately hot. Note: at the time when you place the little piece of dough, the oil must sizzle and the dough must come out slowly without changing the colour.
- Now hold the sev maker over the frying pan, press the handle and the bhujia will start coming out into the oil. Slowly move the sev maker and remember not to overlap.
- Fry both the sides until it turns golden brown and oil will stop sizzling. Bhujia is now ready. Remove it using a slotted spoon.
- Let the bhujia cool down, as they cool they become crispier.
- Store the bhujia in an air tight container. The bhujia will remain good for weeks.
Moreover, if you find it difficult to make aloo bhujia then you can book Aloo Bhujia online from Prabhuji. Try Haldiram's Prabhuji Aloo Bhujia as it is made with the finest potatoes and gram flour mashed together and deep fried into golden strands.