There are myriad ways to prepare different kind of namkeen sev or deep-fried noodles. Even there are some variations in the recipe of Aloo Bhujia- this can also be prepared with the combination of aloo, gram flour and rice flour. You can even skip mint powder in this recipe. But it tastes great. Kids also like this snack very much. You can adjust spices according to your or your kid's taste.
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Instructions for how to make Aloo Bhujia:
- Firstly, in a large bowl grate 4 potatoes finely with the fine side of the grater.
- Add 3/4 tsp dried mango powder, 1 tsp or salt to taste, 1/2 tsp chili powder, 1/4 tsp black pepper, 1/2 tsp turmeric, 1 tsp of cumin & coriander powder , 1/4 tsp ginger powder/sonth and 2 tsp Mint powder to it.
- Add 2 tbsp oil to it and mix all the ingredients well.
- Now, gradually add Besan/ gram flour to it.
- Knead the soft and smooth dough.
- Grease the small holed mould/ fine net with some oil and also grease the sev machine from inside.
- Take ball sized piece form the dough and then roll it length wise/cylindrical. Put this rolled dough in the machine and close it.
- Press and spread the bhujia in hot oil forming a circle in the oil and make sure not to overlap. Allow Sev to fry for some time then turn it over, fry Sev till it turns golden and crispy.
- Take it out and place on a plate covered with paper napkin.
- Once Sev is completely cooled, break aloo bhujia into pieces.
1. Ingredients Preview.
2. Firstly, in a large bowl grate 4 potatoes finely with the fine side of the grater.
3. Add 3/4 tsp dried mango powder, 1 tsp or salt to taste, 1/2 tsp chili powder, 1/4 tsp black pepper, 1/2 tsp turmeric, 1 tsp of cumin & coriander powder and 1/4 tsp ginger powder/sonth to it.
4. Sieve 2 tsp mint powder to it.
5. Add 2 tbsp oil to it and mix all the ingredients well.
6. Now, gradually add Besan/ gram flour to it. I have added 1.5 cup of Besan. The amount of gram flour depends on how much water there is in your potatoes. Some potatoes have more water then you can add 2 cups of gram flour.
7. Knead the soft and smooth dough.
8. Grease the small holed mould/ fine net with some oil and also grease the sev machine from inside.
9. Take ball sized piece form the dough and then roll it length wise/cylindrical. Put this rolled dough in the machine and close it.
10. Press and spread the bhujia in hot oil forming a circle in the oil and make sure not to overlap. Allow Sev to fry for some time then turn it over, fry Sev till it turns golden and crispy.
11. Take it out and place on a plate covered with paper napkin. Similarly fry all of the Aloo Sev.
12. Once Sev is completely cooled, break aloo bhujia into pieces. Store them in an air-tight container and enjoy this snack at tea time for 2-3 weeks.
Tips:
- Grate the potatoes really well. Else if there are lumps then may be difficult to pass into sev mould.
- You can also add 1/2 cup rice flour also with besan.
- You can add chat masala also.
- You can prepare Aloo Bhujia Sev Namkeen with more or less spices according to your taste.
- The oil should not be excessively hot else Sev will burn instantly.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, in a large bowl grate 4 potatoes finely with the fine side of the grater.
3. Add 3/4 tsp dried mango powder, 1 tsp or salt to taste, 1/2 tsp chili powder, 1/4 tsp black pepper, 1/2 tsp turmeric, 1 tsp of cumin & coriander powder and 1/4 tsp ginger powder/sonth to it.
4. Sieve 2 tsp mint powder to it.
5. Add 2 tbsp oil to it and mix all the ingredients well.
6. Now, gradually add Besan/ gram flour to it. I have added 1.5 cup of Besan. The amount of gram flour depends on how much water there is in your potatoes. Some potatoes have more water then you can add 2 cups of gram flour.
7. Knead the soft and smooth dough.
8. Grease the small holed mould/ fine net with some oil and also grease the sev machine from inside.
9. Take ball sized piece form the dough and then roll it length wise/cylindrical. Put this rolled dough in the machine and close it.
10. Press and spread the bhujia in hot oil forming a circle in the oil and make sure not to overlap. Allow Sev to fry for some time then turn it over, fry Sev till it turns golden and crispy.
11. Take it out and place on a plate covered with paper napkin. Similarly fry all of the Aloo Sev.
12. Once Sev is completely cooled, break aloo bhujia into pieces. Store them in an air-tight container and enjoy this snack at tea time for 2-3 weeks.
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