Aloo Bhujia

Aloo Bhujia - Aloo Sev step by step instructions:

Sev (namkeen) is one among the most liked item at my mother’s place. And undoubtedly she prepares wonderful sev. Making sev is no rocket science but just involves proper use of the sev maker machine for making sev.

This bhujia is in comparison with the store bought ones or I can say even much better. You can adjust the taste according to your taste buds and a wonderful snack we have to munch upon with our evening tea.
Adding potatoes make the bhujia crispy and tastier.

For plain sev; check out my besan sev recipe.

Let us start cooking!!!

Ingredients:
Potato: 1 (180 gms, boiled, peeled and grated)
Chickpea flour (besan): 1 cup (125 gms)
Rice flour (Chawal ka atta): 1/4 cup (50 gms)
Dried Mint leaves (Pudina): 1 tbsp (crushed)
Lemon juice: 1 tsp
Red chili powder: 1 tsp
Turmeric powder: 1/4 tsp
Black pepper powder: 1/2 tsp
Asafoetida: 1/4 tsp
Carom seeds powder (Ajwain): 1/2 tsp
Salt as per taste
Oil for frying

Method:
1. In a big plate mix together besan, chawal atta, pudina, lemon juice, red chili powder, turmeric powder, black pepper powder, asafetida, carom seeds powder, and salt.

2. Now add the grated potato and mix well.

3. Knead into a smooth dough. No water will be required. In case you find the dough hard then add some water and knead again.

4. Take a sev maker and grease it well with oil.

5. Wet your hands and take the entire dough and put it into the sev maker.

6. Heat oil. It should be moderately hot.
7. Now keep the sev maker above the oil and twist the maker so that the sev starts coming out of it. Try to move the maker in circular motion over the kadai so that we get rounds of sev.

8. Fry from both sides until the oil stops sizzling and the color of the sev changes.

9. Similarly, do for the remaining dough.
10. Let it cool and store in an airtight container.
11. Serve it as a tea time snack or use in any chaat, bhel etc.
12. Crispy “Aloo Bhujia” is ready.

Tips:
1. Don’t keep the flame on too high otherwise, the sev will burn. And on low flame, the sev will absorb more oil.
2. The sev maker comes with a number of perforated plates. The thickness of the sev depends upon the type of plate you are using.
3. Kneading the flour with the palms helps in achieving crispier sev.
4. Quantity of dried mint leaves can be adjusted as per one’s taste.
5. You can use fresh mint leaves also. Grind the leaves and then add it to the dough.

See you soon with a new recipe till then Happy Cooking!!!