Aloo Bhujia Recipe | Aloo Sev
Aloo Bhujia or Aloo Sev is a crispy and crunchy, light, and addictive Indian snack prepared using mashed potatoes, spices, herbs, and chickpea (gram) flour. Sev is a vegan and gluten-free snack that can be made in less than 30 minutes.
Servings: 6
Calories: 139kcal
Equipment
Ingredients
- 2 Potatoes medium-sized, boiled
- 1 cup Chickpea flour gram flour, or besan
- 1 tablespoon Rice flour
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chile powder
- 1 teaspoon Chaat masala
- 1 teaspoon Salt adjust to taste
- Pinch of Asafoetida/ Hing
- 1 tablespoon Hot oil
- Vegetable oil for frying
Other optional spices
- ½ teaspoon Dried mint leaves
- ½ teaspoon garam masala powder
Instructions
Preparation
- Boil the potatoes in your preferred way (pressure cooker, microwave or stovetop).2 Potatoes
- Mash the cooked potatoes. This should yield approx 1 cup of mashed potatoes.
Make the bhujia or sev dough
- To the mashed potato, add chickpea flour, rice flour, turmeric powder, red chile, chaat masala, hing, and salt. Pour the hot oil over this mixture.1 cup Chickpea flour, 1 tbsp Rice flour, ¼ tsp Turmeric powder, ½ tsp Red chile powder, 1 tsp Chaat masala, 1 tsp Salt, Pinch of Asafoetida/ Hing, 1 tbsp Hot oil
- Mix this to form a dough. The potato's moisture content is sufficient here, so please do not add any water. If you find it difficult to knead, just grease your palm with oil and continue kneading.
- The dough should be stiff and non-sticky. If you feel it's very sticky, add additional flour.
- Taste the dough and adjust the salt and spices as needed.
How to fry crispy sev?
- Heat oil on medium flame in a heavy-bottomed frying pan.Vegetable oil
- Grease the entire inner surface of the sev maker and fit the plate with smaller holes.
- Roll the dough into a log, place it in the sev maker, and close it.
- Check if the oil is hot. Drop a piece of dough. It should come up immediately without browning.
- Once the oil is hot, hold the sev maker over the frying pan, turn or press the handle (depending on how it works), and move it in a circular motion. Stop when you complete one round. Break the end with a spoon or knife.
- Once you drop sev in oil, they will start sizzling. When they firm up, flip them and cook on the other side.
- Fry on a medium flame for 2 to 3 minutes or until it becomes crisp and golden brown.
- Using a slotted spoon, transfer this to a paper towel to absorb any excess oil.
- Repeat the process for the remaining dough.
- Crush them using your hands and store them in an airtight container. This will remain fresh for at least two weeks. Use it as desired.
- To make it more tasty, sprinkle some chat masala as soon as you remove the fried sev from the frying pan.
Notes
- See that the oil is not too hot or too cold (it should be between 330 to 365 F). If it's too hot, then it will turn dark brown very quickly, and if it's too cold, it will absorb excess oil.
- Do not add water while making the dough. To be on the safer side, you can add flour in parts as needed just to absorb all the moisture from potatoes.
- Fry on medium flame. Since they are thin, they get fried super fast.
Nutrition
Calories: 139kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 408mg | Potassium: 475mg | Fiber: 4g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 2mg