aloo bujia

Preparation time : one hour

Makes : 3 to 4 cups

Ingredients :

Potaotes : 250 grams 

Gram flour : 150 grams ( one cup)

Salt : 1 1.4 tsp or to taste

Black pepper : 1 tsp

Cinnamon : small piece 

Clove : 8

Coriander seeds : 1Tbsp

Cumin seeds : 1tsp

Red chili 's : 2

Dry mango powder ( Amchur powder ) : 1/4 tsp

Ginger powder : 1/8t tsp

Nutmeg powder : 1/8 tsp

Citric acid or (nimma vuppu) : 1/8 tsp

Asafotida powder : pinch

Turmeric powder : 1/8 tso

Oil : For deep frying 

Method :

Wash and steam cook the potatoes.

After first whistle, cook the potatoes on low flame for 10 minutes.

When the pressure pan cools down, remove the cooked potatoes and allow them to cool for a while.

Peel the boiled potatoes and grate them using a grater.

Grating avoid lumps in the boiled potatoes.

To prepare aloo bhujia we need to use a spice powder.

Dry roast black pepper , cinnamon, clove, coriander seeds, cumin seeds, red chili for a bit.

Make the spice powder using a grinder, also add citric acid while grinding.

Make a fine powder.

Add dry mango powder, nutmeg powder, ginger powder.

Mix everything and keep this spice powder aside.

Heat a pan and put oil for deep frying aloo bhujia.

While oil is getting hot prepare the dough.

Take a mixing bowl and add gram flour or besan, turmeric powder, salt, asafotida and freshly made spice powder.

Mix everything well and add grated potatoes.

Mix well to form dough.

No need to add any amount of water as the moisture in boiled potatoes would be sufficient to make the dough.

Scrape the sticky mixture in between using a spoon and make the dough.

Use any sev press or sev maker and make aloo bhujia.

Wet palm with water and take a portion of the dough and form into cylindrical shape.

Fill the dough into the cylindrical mould and close the lid.

When the oil is hot enough start making aloo bhujia.

Hold the mould in your hand and press the dough right into the oil.

While pressing the dough, turn your hand so that the sev takes a spiral shape.

Fry the aloo bhujia on medium flame till one side is slightly crisp.

Then turn with a ladle and fry on high flame till the other side turns crisp.

Remove the fried aloo bhujia from oil using a slotted ladle and place it on the paper napkin to soak excess oil.

Repeat the process till entire dough is used up.

Cool the bhujia to room temperature. Take them into a bowl and crush slightly.

Store this aloo bhujia in air tight containers and serve them as a snack.

Yummy yummy aloo bhujia is ready to serve.

Enjoy your dish as a snack or as an accomplishment with chat :)

Thank you, do post your comments !!!