aloo besan bhujiya

Aloo Bhujia Sev Namkeen – Bikaneri Namkeen Sev – Diwali Special

Aloo Bhujia Sev Namkeen – Bikaneri Namkeen Sev – Diwali Special

Aloo bhujia sev is a light snack prepared with chickpea flour, potatoes and some Indian spices which can be consumed at any time of the day. This crispy bikaneri namkeen sev will make your tea time more special. We all relish eating sev namkeen and its better to prepare it at home rather than purchasing from market. Kid’s will devour eating this namkeen sev prepared with mild spices for sure!

This namkeen requires very less time to get prepared at home. You could make this in bulk quantities and then store them for future use. Prepare aloo besan sev namkeen this festive season and share them with your family and friends. This will be a delight for them. So, try out making this recipe with these easy to follow step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

aloo besan bhujiya

Remove the pistol and fit the fine sev attachment to the machine. Grease the cylindrical portion of machine with some oil.

aloo besan bhujiya Making:

For this, mix potatoes and chickpea flour to make dough. Take chickpea flour in a big mixing bowl. Mix grated potatoes to the chickpea flour followed by red chilly powder, turmeric powder, garam masala, salt and asafoetida and knead soft dough. If needed, add some water. Now cover and keep the dough aside for 10 to 15 minutes to rest.

besan aloo bhujiya

15 minutes later, the dough will be ready. Grease the hands with some oil and knead the dough again until smooth.

besan aloo bhujiya

For making sev with fine attachment, grease the hands with some oil and pinch some portion from the dough. Roll out in a long cylindrical shape and place this inside the machine.

aloo besan bhujiya

Heat enough oil in a wok to deep fry the sev. To check the oil if heated rightly, drop a dough chunk to the oil. If it rises immediately that means oil is heated aptly. We need medium hot oil for frying the sev. Keep the flame medium and place the sev machine above the wok. Press the pistol and slide as many sev as possible in the oil.

aloo besan bhujiya

When the sev are little roasted, flip the sides and continue frying till they become golden brown in colour.

aloo besan bhujiya

Once the sev turns golden brown, drain them out on a plate covered with absorbent paper. It took 3 to 4 minutes to fry the bhujiya at once.

aloo besan bhujiya

For making little thick sev, just take the thick sev attachment and fix it on the machine. Place the dough inside the machine with same procedure and make the sev.

aloo besan bhujiya

Keep the flame on medium-high while frying them. It takes 5 minutes to fry one batch of thick sev at a time. Besan-aloo bhujiya is ready.

aloo besan bhujiyaServing:

Serve these scrumptious and super tempting besan-aloo bhujiya along piping hot cup of tea or coffee. Let the chickpea bhujiya cool down completely, store them in any container and relish eating for up to a month.

aloo besan bhujiyaSuggestions

  • Dough should neither be too thin nor too stiff. Dough should be soft as required for making roti or paranthas. If you feel that the dough is too tight then mix some water to it until soft. If the dough gets thin then add some more chickpea flour to it.
  • If you wish have spicy bhujiya, then break these sev and mix some chaat masala to it and you have spicy-masala aloo bhujiya ready.

Aloo Bhujia Sev Namkeen - Bikaneri Namkeen Sev - Diwali Special aloo besan bhujiya
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 2 cups (200 grams)
  • Potatoes – 5 (400 grams) (boiled)
  • Asafoetida – 1 pinch
  • Salt – 1 tsp or to taste
  • Garam masala – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ¼ tsp
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl. Remove the pistol and fit the fine sev attachment to the machine. Grease the cylindrical portion of machine with some oil.
  2. For this, mix potatoes and chickpea flour to make dough. Take chickpea flour in a big mixing bowl. Mix grated potatoes to the chickpea flour followed by red chilly powder, turmeric powder, garam masala, salt and asafoetida and knead soft dough. If needed, add some water. Now cover and keep the dough aside for 10 to 15 minutes to rest.
  3. minutes later, the dough will be ready. Grease the hands with some oil and knead the dough again until smooth. For making sev with fine attachment, grease the hands with some oil and pinch some portion from the dough. Roll out in a long cylindrical shape and place this inside the machine.
  4. Heat enough oil in a wok to deep fry the sev. To check the oil if heated rightly, drop a dough chunk to the oil. If it rises immediately that means oil is heated aptly. We need medium hot oil for frying the sev. Keep the flame medium and place the sev machine above the wok. Press the pistol and slide as many sev as possible in the oil.
  5. When the sev are little roasted, flip the sides and continue frying till they become golden brown in colour. Once the sev turns golden brown, drain them out on a plate covered with absorbent paper. It took 3 to 4 minutes to fry the bhujiya at once.
  6. For making little thick sev, just take the thick sev attachment and fix it on the machine. Place the dough inside the machine with same procedure and make the sev. Namkeen bhujiya is ready.
  7. Serve these scrumptious and super tempting besan-aloo bhujiya along piping hot cup of tea or coffee. Let the chickpea bhujiya cool down completely, store them in any container and relish eating for up to a month.

 

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