Bhujia is a savory snack. It is prepared using gram flour. It is thin, very crispy and crunchy. Bhujia can be flavored in a number of ways. When the bhujia is flavored with potatoes it becomes aloo bhujia. It is a very popular snack in India. There are many brands making aloo bhujia. However, Haldiram aloo bhujia is my favorite in the lot. Potatoes not only give a distinct flavor to the namkeen but also add a lot to its texture. Alu bhujia is mildly spiced and therefore it has a dominant flavor of potatoes. It is relished by one and all; even kids like to munch it.
Boiled Potatoes: Of course potatoes have been used to make alu bhujia. Boiled and grated potatoes are needed for this recipe. The quantity depends upon the quality of potatoes and the moisture therein. Basically I do not add water to make the dough for alu bhujia. Boiled and grated potatoes are used. These give the binding to the dough. So the quantity might vary.
Gram Flour (besan): Regular besan has been used to make aloo bhujia. For a crispier version you can replace 2 tbsp gram flour (besan) with 2 tbsp of rice flour (chawal ka atta).
Spices: In order to ensure that the flavor of potato speaks the most, many spices have not been added to make alu bhujia. Only red chili powder, turmeric powder, garam masala powder and salt have been used.
Oil: For frying!
Perfect alu bhujia is crunchy and nonoily bhujia namkeen with the prominent flavor of the potato. The following points should be kept in mind in order to make perfect bhujia:
Aloo bhujia can be flavored with spices such as cloves, black peppers, red chilies, etc. Other than these or along with theses you can also add the paste of fresh mint leaves, etc.
You might also like sev recipe. Other than these you might like chivda recipe, namak pare, etc.
Serve it with a cup of adrak wali chai at the tea-time.
1.This recipe makes 2 cups of aloo bhujia (approx).
2.In a large mixing bowl add 1 cup gram flour (besan), 3 grated potatoes, and salt to taste, ¼ tsp turmeric powder, and ¼ tsp red chili powder and ¼ tsp garam masala powder.
3.Combine to make a smooth and soft dough.
4.Shape the dough into a log and put in the sev maker. Use fine nozzle for making aloo bhujia.
5.Heat enough oil. Pump the bhujia in medium hot oil.
6.Fry it on medium flame.
7.Once done from one side, flip it.
8.Cook it from the other side too.
9.Let it cool down completely. Crush and store in an air-tight container.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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