Sunday, 20 October 2019

Aloo Bhujiya/Potato Bhujiya/Aloo Ki Bhujia/Namkeen Bhujia –Diwali Snacks/Easy Diwali Snacks


Hello Friends,

Today, I am going to share a very easy, simple, spicy savoury snack – Aloo Bhujia/Potato Sev. It is a perfect and tempting tea time snack that can be made in a jiffy and served with a cup of tea. Aloo Bhujia/Potato Sev is made with perfect blend of spices mixed with gram flour and potatoes. Do try out this tempting Aloo Bhujia and post your comments here. Meanwhile do check out other interest Diwali Snacks and DiwaliSweets here.

Here’s how to make Aloo Bhujia/Potato Bhujia with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

Ragi Murukku


Ingredients
Besan Flour/Kadalai Maavu
1 ½ Cup
Rice Flour/Arisi Maavu
¼ Cup
Potato
2 [Boiled]
Red Chilli Powder
 1 tsp
Turmeric Powder
¼ tsp
Cumin Powder
½ tsp
Garam Masala Powder
½ tsp
Chaat Masala Powder
1 tsp
Lemon Juice
½  tsp
Asafoetida/Perungayam/Hing
2 big pinches
Salt
As needed
Oil
2 tsp
Oil
For Frying
Preparation Time: 10 minutes     
Cooking Time: 15 minutes
Author: Priya Anandakumar

Method

Pressure cook the potatoes for atleast 3-4 whistles or until it is soft.


Peel off the skin and cool down. In a mixer, add the potatoes and grind it without adding water to a smooth paste.


Sift the besan flour and keep it aside.


In a wide bowl add the besan flour, rice flour, red chilli powder, turmeric powder, cumin powder, garam masala, chaat masala, asafoetida and salt.


Mix everything really well.


Now add the potato puree.


Mix everything really well without water. Knead everything well, it will be little sticky. Add 2 tsp of oil and knead well to make soft and non-sticky dough.





Grease the murukku press with little oil, then fill the dough in the press and use the following acchu.


Meanwhile, heat oil in the kadai for frying the bhuji/sev. Check the temperature of the oil by dropping a small piece of dough, if it comes up immediately then the oil temperature is ready for frying.


Press it directly in hot oil forming a circle in the oil and make sure you do not overlap. 


Cook only on low  medium flame and adjust the heat as and when it goes high or low.
After a minute, flip over and fry the other side until the ‘shh’ sound stops and turns golden color.


Remove it with perforated ladle and drain it on paper towel.


Yummy, crunchy, crispy and delicious Aloo Bhujia is ready to be enjoyed. Crush the aloo bhujia/potato sev in a plate.


Cool down and store it in airtight container.

Thank you all for visiting my space, please come back again for more delectable, crunchy, mouthwatering recipes from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…





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Priya Anandakumar

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