ALOO BHUJIA/SEV

Aloo Bhujia is a crunchy, spicy and savoury deep-fried snack made easily with mashed potatoes and besan flour. Since the recipe is simple and easy to make, there is no compromise in taste. It is simply fabulous and tasty. It can be easily served as an evening snack or as a side dish to any meal or even as topping to a sandwich and chat items.

PREPARATION TIME : 10 minutes

COOKING TIME         : 15-20 minutes

INGREDIENTS:

• Aloo/potato medium size                - 4
• Besan/Gram flour/Kadala maavu   - 3 cups (250 m - 1 cup)
• Rice flour                                             - 1/2 cup (125 ml cup)
• Red chilli powder                               - 2 spoons
• Turmeric powder                               - 1/2 spoon
• Garam masala                                    - 1/2 spoon 
• Chat masala                                        - 1/2 spoon
• Amchur/Dry mango powder           - 1/2 spoon
• Oil for deep frying
• Salt
• Water

DIRECTIONS: 

1. Pressure cook the potatoes for 2 whistles in a medium flame. Peel the skin and grate the potatoes.

2. Get ready with all the ingredients.

3. Mix grated potatoes and besan flour well. Add rice flour, salt, red chilli powder, turmeric powder, chat masala, garam masala and dry mango powder.

4. Knead to a soft dough by adding little water if required. (Tip: The boiled and grated potatoes have some moisture content.). The dough will be slightly sticky. 

5. Add 1 spoon of oil and knead to a soft and non sticky dough. Grease 1 spoon of oil on the dough. Cover and let it rest for 10 minutes.

6. Heat oil in a kadai. The oil should be hot enough to fry. (Tip: Check the temperature of the oil by dropping a small piece of dough into the oil, if the dough comes up steadily and gradually, then the oil is hot enough to fry.)

7. Use fine hole sillu/net. Apply some oil in the sides of sev maker. Add small portion of dough into the sev maker.

8. Once the oil is hot enough to fry, lower the flame and drop the Bhujia on hot oil from the top using sev maker. (Tip: Do not over crowd.)

9. Cook for a minute in medium flame, and flip to another side. Fry till it turns golden and crisp. (Tip: Stir occasionally.)

10. Remove and drain the excess oil using kitchen towel. Let it cool.

11. Break the Aloo Bhujia into small pieces and enjoy. (Tip: If needed you can add some chat masala, onion powder, ginger powder, garlic powder or dry mint powder on Aloo Bhujia pieces, and mix well to make the Aloo Bhujia more flavorful and colourful.)

12. Store it in an airtight container. It remains good for about 1 month.

 ADDITIONAL TIPS:

 => You can also add 1/4 spoon of baking soda for more crispiness.

 => You can adjust the quantity of spices according to your taste.