aloo bhujiya

Aloo Bhujia Sev Recipe

Aloo Bhujia Sev Recipe video in Hindi

Aloo bhujiya is a popular and favorite savory tea time or anytime snack prepared with mashed potatoes mixed in gram flour and spices. Making these is quite easy and can be store for future as well. Everyone, especially kids will love eating them. So, today I have an amazing recipe for making Aloo bhujiya sev for you all. Aloo Bhujia Sev has a different taste compared to all Namkeens.

There are various variations to this Aloo Bhujiya Sev namkeen recipe, like:

  • Aloo and gram flour mixed
  • Aloo, gram flour and Moth flour mixed
  • Aloo, gram flour and rice flour mixed

All Aloo Bhujiya namkeen have distinct taste from one another, but the process used in making them is similar. You can make Aloo Bhujiya Sev with the ingredients that are available to you easily. Today’s recipe of aloo bhujiya is really zingy, crusty, mildly spiced which make everyone tempt for it. So, here the recipe for this sev namkeen, try it yourself. Enjoy!

Directions

Getting ready:

Rinse the potatoes and pressure cook them. Let the potatoes cool down and then peel them. Keep side in a bowl.

aloo bhujiya sev

Sieve chickpea flour through a sieve in a big mixing bowl. Grate the potatoes in the same bowl using a grater.

aloo bhujiya sev namkeenMaking:

Combine grated potatoes, salt, asafoetida, garam masala, and turmeric powder in the sieved chickpea flour. Mix every ingredient really well to knead smooth dough. Apply some oil on the dough. Cover this dough for 15 minutes allowing it to ferment.

aloo bhujiya sev

Attach a fine net to the Sev making machine. Apply some oil on your hand, break of a guava sized piece from the dough then roll it lengthwise between your palms. Put this rolled dough in the machine and close it.

aloo bhujiya sev

Heat enough oil in a frying pan or wok to deep fry the aloo bhujia sev. The oil should not be excessively hot else sev will burn instantly. Oil should be medium hot. Push the machine’s piston and put sev directly into the hot oil.

aloo bhujiya sev

Allow Sev to fry for some time then turn it over. Fry sev till it turns light brown in color. Take it out and place on a plate covered with kitchen paper towel to drain excess oil from it. Similarly, fry all of the aloo bhujia sev until the dough is utilized completely.

aloo bhujiya sevServing:

Serve this crispy and mouth-drooling aloo bhujia sev as a snack along with steaming hot cup of tea or coffee. Once sev is completely cooled fill them in an airtight container and enjoy this snack for 1 month.

Suggestion:

You can prepare Aloo Bhujia Sev Namkeen with more or less spices according to what you prefer. If you prepare it with less spice then even small children will be able to eat it, for more spices sprinkle this Sev with some Chat Masala.

5.0 from 1 reviews
Aloo Bhujia Sev Recipe Aloo Bhujia Sev Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour- 200 grams (2 cup)
  • Potatoes - 400 grams (5-6 medium sized)
  • Salt - add to taste (3/4 tsp)
  • Turmeric powder - ¼ tsp
  • Asafoetida - 2 pinch
  • Garam masala - ½ tsp
Instructions
  1. Rinse the potatoes and boil them. After they cool down, peel them and keep aside.
  2. Sieve chickpea flour and keep it in a bowl.
  3. Grate the potatoes in a bowl using a grater.
  4. Put grated potatoes, salt, asafoetida, garam masala, and turmeric powder in the sieved chickpea flour. Mix every ingredient really well to knead smooth dough. Apply some oil on the dough. Cover this dough for 15 minutes allowing it to ferment.
  5. Attach a fine net to the Sev making machine. Apply some oil on your hand, break of a guava sized piece form the dough then roll it lengthwise between your palms. Put this rolled dough in the machine and close it.
  6. Heat enough oil in a frying pan or wok to deep fry the aloo bhujia sev. The oil should not be excessively hot else sev will burn instantly. Oil should be medium hot. Push the machine's piston and put sev directly into the hot oil.
  7. Allow Sev to fry for some time then turn it over. Fry sev till it turns light brown in color.
  8. Take it out and place on a plate covered with kitchen paper towel to drain excess oil from it. Similarly, fry all of the aloo bhujia sev until the dough is utilized completely.
  9. Serve this crispy and mouth-drooling aloo bhujia sev as a snack along with steaming hot cup of tea or coffee. Once sev is completely cooled fill them in an airtight container and enjoy this snack for 1 month.

 

24 thoughts on “Aloo Bhujia Sev Recipe”

  1. Hello nisha mam, I tried making aloo sev at home by following your aloo bhujiya sev recipe but it became like pakodhi and soft. Please tell me that can we add water or the batter should be very tight.

  2. Mam, I like the way you teaches us. Everyone in my home is a huge fan of yours. The dough required for making aloo bhujiya has to be thick or thin in consistency?

    1. The consistency of aloo bhujiya sev dough should not be too thin or too thick. It should have a binding consistency to make crispy aloo bhujiya.

  3. Nisha ji, can you tell me that is it necessary to add chickpea flour for making btata bhujiya? Can’t I roast potato to remove the moisture?

    1. No, you cannot roast the potato mixture because it will completely change the flavor of bhujiya sev.

  4. Nisha ji, how are you? I made aloo sev at home yesterday. It was crisp and not at all oily but there was a strong taste of chickpea flour in the bhujiya. Can you suggest me something to reduce that taste?

  5. Nisha mam, I always try out your recipes. Please tell me the name of machine and can I make spicy aloo bhujiya sev without that machine?

  6. Hello! how are you? I like the way you describe the recipes. Kindly tell me whether I can use peanut oil for deep frying the potato bhujiya sev?

  7. Nisha mam, I made aloo bhujiya yesterday. Everything went well, aloo bhujiya was amazing but air gap got filled into the machine due to which it was difficult to squeeze out the dough out of the machine.

  8. I made crispy aloo bhujiya yesterday. It turned out nice and crispy but it was not so spicy neither it was tangy. What can I do to improve it now?

  9. I want to make buns with atta flour using oil in a pan but i want to know procedure can you share the receipie mam

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