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Aloo Bhujia | Aloo Sev » Dassana’s Veg Recipes


Aloo Bhujia or Aloo Sev with step-by-step photographs. These are crispy, spiced, tangy and lightweight textured sev made with boiled potatoes, gram flour (besan), spices and herbs. They make for a pleasant tea time snack and will be simply made at house.

aloo bhujia

About Aloo Bhujia

Probably the most widespread Indian snack is that of Aloo Bhujia. You get them in packets, tins and even in lots of snack and sweets retailers throughout India.

Bhujia, particularly the Bikaneri Bhujia is a crispy snack made with gram flour, moth bean flour, spices and seasonings. This snack consists of skinny fried vermicelli strands constituted of the dough of those lentils flours, spices and originates from the town of Bikaner in Rajasthan state in India.

Bhujia is a normal title for this snack and it additionally features a few variations like this Aloo Bhujia which has potatoes as one of many key elements.

The recipe for this Aloo Bhujia was shared with me by my sister. I made just a few modifications within the proportion of her recipe and made these crunchy Potato Sev.

These Aloo Bhujia are spiced however not spicy. They’re additionally crispy, tangy and filled with flavors – which we name chatpata in Hindi.

To make these Aloo Bhujia, moreover potatoes, you want gram flour, some floor spices and herbs like Mint.

It’s the mint leaves that herald a lot of herby minty taste in these bhujia. The tangy style comes from together with chaat masala and dry mango powder.

I made a small batch. However this Aloo Sev recipe will be doubled or tripled because the elements are proportionately taken.

Since you possibly can simply retailer them in an air-tight container for just a few weeks, so making an enormous batch is a good suggestion.

It’s also possible to adapt and customise the recipe by including your most popular spices, herbs and seasoninings. This bhujia recipe doesn’t have onion and garlic. You’ll be able to decide so as to add some garlic paste or onion powder if you happen to like.

Serve Aloo Sev as tea-time snack or anytime snack. You’ll be able to even garnish your upma, poha, rice primarily based dishes with this spiced and tangy Bhujia.

In case you like snacks like these, additionally take a look at these recipes:

Step-by-Step Information

Find out how to make Aloo Bhujia

Prepare dinner Potatoes

1. First boil 2 medium sized potatoes until they’re completely cooked. You’ll be able to cook dinner the potatoes in a strain cooker or in a steamer pan or within the On the spot Pot.

For strain cooking, take the rinsed potatoes in a 2 litre stovetop strain cooker. Add water nearly overlaying the potatoes.

Stress cook dinner for 3 to 4 whistles on medium warmth. When the strain drops by itself within the cooker, then solely take away the lid.

Take away the potatoes with the assistance of tongs and put aside to chill.

potatoes for potato sev recipe

2. When the potatoes turn into heat, peel and mash them very effectively with a vegetable masher. There shouldn’t be any chunks or small items.

Let the mashed potatoes cool at room temperature.

potatoes for potato sev recipe

3. Warmth a pan and add 16 to 18 mint leaves. You’ll be able to rinse the mint leaves after which add.

mint leaves for aloo sev recipe

4. On a low warmth stir and roast the leaves until they wilt and turn into crisp. Take away and crush the mint leaves in a mortar-pestle to a tremendous powder. Preserve apart.

This step is to dry the contemporary mint leaves. In case you have dried mint leaves, then you possibly can add ½ teaspoon of dried mint leaves. Crush them and add if you make the bhujia dough.

dried mint leaves

Make Aloo Bhujia Dough

5. To the mashed potatoes, add the next spices:

  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala powder
  • ½ teaspoon purple chili powder
  • ¼ teaspoon dry mango powder (amchur powder) or ¼ teaspoon lime or lemon juice
  • ⅓ teaspoon black salt
  • ½ teaspoon chaat masala

For a spicy sev enhance the the amount of purple chili powder.

spices for aloo sev recipe

6. Combine effectively and add the finely crushed or powdered mint leaves.

mint leaves for aloo sev recipe

7. Now seive 1 cup besan or gram flour immediately over the potato combination.

besan for aloo sev recipe

8. Right here is a photograph of the sifted gram flour.

flour for aloo sev recipe

9. Gently combine and begin forming a dough. There isn’t any want so as to add any water whereas kneading the dough.

The moisture from the potato is sufficient for binding the dough. Else the dough will turn into very sticky if you happen to add water. The dough is simply barely sticky.

dough for aloo sev recipe

10. Make a easy dough. Cowl the dough and hold apart.

Tip 1: If the dough may be very sticky, then add just a few tablespoons of gram flour.

Tip 2: If it seems dry then add 1 to 2 teaspoon of water.

dough for aloo sev recipe

11. For making aloo sev, you must use sev press. Select the disc with the small tremendous holes.

Grease the highest of the this disc with some oil. Additionally unfold some oil throughout within the cylindrical jar of the sev maker or sev press.

aloo-sev-recipe10a

12. Rub a little bit of oil in your palms. Roll the dough right into a log and gently place it within the sev maker jar. Reserve a tiny piece of the dough to check the oil temperature.

dough for aloo sev recipe

13. Cowl the sev maker with its lid.

making aloo sev recipe

Fry Aloo Sev

14. Warmth oil for deep frying in a kadai or pan. Add a tiny piece of the dough. 

If the dough comes up progressively, then the oil is prepared. If the dough sits on the backside, the oil continues to be chilly. If the piece of dough comes up briskly and shortly, the oil is just too scorching.

frying potato sev

15. When the oil is prepared and reasonably scorching, immediately press the sev maker to make aloo sev. Transfer in rounds in order that the sev is evenly distributed.

Watch out when doing this because the oil will probably be scorching.

frying potato sev

16. The oil will begin scorching as quickly because the sev is available in contact with it.

frying potato sev

17. When the dough corporations up, seems separate and flippantly crisp, gently flip over with a spider spoon or slotted spoon and fry the opposite facet.

frying potato sev

18. Carry on frying them until the scorching reduces within the oil and the colour of potato sev modifications to golden.

frying potato sev

19. Do flip a few occasions, to get a fair shade.

frying potato sev

20. With a big strainer spoon, take away the fried potato sev from the oil. Drain the surplus oil again within the pan, by shaking the spoon.

frying potato sev

21. Place the fried Aloo Bhujia Sev on kitchen paper towels to soak up further oil.

fried potato sev

22. When they’re nonetheless heat, to make them extra chatpata, sprinkle ½ to 1 teaspoon of chaat masala or extra if you happen to like.

As soon as cooled, retailer aloo sev in an air-tight jar. These hold effectively for just a few weeks.

Fry the potato sev in batches this fashion utilizing up your entire dough. Regulate the oil if wanted whereas frying the bhujia.

chaat masala for aloo sev recipe

23. Serve these crispy Aloo Bhujia as snack throughout festivals or a tea time snack.

aloo sev recipe

In case you are on the lookout for extra tea time snacks recipes then do test:

Please be sure you price the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

potato sev recipe | aloo sev recipe

Aloo Bhujia | Aloo Sev

Aloo Bhujia are crispy, crunchy, tangy and spiced Aloo Sev or Potato Sev made with boiled potatoes, gram flour (besan), spices and herbs. They make for a pleasant tea time snack and will be simply made at house.

Prep Time 30 minutes

Prepare dinner Time 20 minutes

Whole Time 50 minutes

Forestall your display screen from going darkish whereas making the recipe

Boiling potatoes

  • First boil the potatoes until they’re completely cooked. You’ll be able to cook dinner the potatoes in a strain cooker or in a pan on the stovetop or the On the spot pot including water as wanted.

  • To strain cook dinner, take the rinsed potatoes in a 2 litre stovetop strain cooker. Add water virtually overlaying the potatoes.

  • Stress cook dinner for 3 to 4 whistles on medium warmth. When the strain drops by itself within the cooker, then solely take away the lid. The potatoes must be fork tender and softened.

  • Take away the potatoes with the assistance of tongs and put aside to chill.

  • When the potatoes turn into heat, peel and mash them very effectively with a vegetable masher. Let the mashed potatoes cool.

Making aloo bhujia dough

  • In the meantime warmth a small frying pan and add 16 to 18 mint leaves. You’ll be able to rinse the mint leaves after which add.

  • On a low warmth stir and roast the leaves until they wilt and turn into crisp. 

  • Take away and crush the mint leaves in a mortar-pestle to a tremendous powder. Preserve apart. This step is to dry the mint leaves. In case you have dried mint leaves, then you possibly can add ½ teaspoon dried mint leaves. Crush them and add.
  • To the mashed potatoes, add all the bottom spices, salt and the crushed mint leaves. Combine very effectively.

  • Now sieve the besan or gram flour immediately over the potato combination.

  • Gently combine and begin forming a dough. There isn’t any want so as to add any water whereas kneading the dough. The moisture from the potato is sufficient for binding the dough. Or else the dough will turn into very sticky if you happen to add water.
  • The dough is barely sticky. Cowl the dough and hold apart.

  • For making aloo bhujia, you must use the disc with small tremendous holes. Grease the highest of the this disc with some oil.

  • Rub a little bit of oil in your palms. Roll the dough right into a log and gently place it within the sev maker mould.

  • Cowl the sev maker or sev press with its lid.

Frying aloo sev

  • Warmth oil for deep frying in a kadai or pan.

  • Add a small piece of the dough. If the dough comes up progressively, then the oil is prepared. If the dough sits on the backside, the oil continues to be chilly. If the piece of dough comes up briskly and shortly, the oil is just too scorching.
  • When the oil is prepared and is medium scorching, take the sev maker and press it to extrude the dough strands immediately within the oil. Transfer in rounds in order that the aloo sev is evenly distributed within the oil. Watch out when doing this because the oil will probably be scorching.
  • The oil will begin scorching as quickly because the sev is available in contact with it.

  • When one facet corporations up, seems crisp, gently flip over with a strainer spoon or spider spoon and fry the opposite facet.

  • Carry on frying aloo bhujia sev until the scorching reduces within the oil and the colour of the potato sev modifications to golden. Do flip over a few occasions, to get a fair shade.

  • With a big strainer spoon, take away the fried aloo sev from the oil. Drain the surplus oil again within the pan, by shaking the spoon.

  • Place the fried aloo sev on kitchen paper towels to soak up further oil.

  • When they’re nonetheless heat, to make them extra chatpata, sprinkle ½ to 1 teaspoon of chaat masala on them. As soon as cooled retailer aloo bhujia in an air-tight jar.

  • Serve these crispy aloo bhujia snack as a festive snack or a tea time snack.

  • Use potatoes which have a excessive to medium starch content material. Don’t use new potatoes and child potatoes or potatoes with a decrease starch content material. 
  • Keep in mind to fry bhujia in reasonably scorching oil. 
  • For a spicy bhujia, add extra purple chilli powder. It’s also possible to add inexperienced chilli paste as an alternative of purple chilli powder. 
  • The recipe is definitely adaptable and customizable – you possibly can add your favourite spices, herbs and seasonings. 
  • For a extra minty style and taste, enhance the amount of mint leaves. 
  • This aloo bhujia sev recipe will be simply doubled or tripled.

Diet Details

Aloo Bhujia | Aloo Sev

Quantity Per Serving

Energy 399 Energy from Fats 153

% Every day Worth*

Fats 17g26%

Saturated Fats 2g13%

Polyunsaturated Fats 2g

Monounsaturated Fats 12g

Sodium 300mg13%

Potassium 980mg28%

Carbohydrates 50g17%

Fiber 8g33%

Sugar 6g7%

Protein 12g24%

Vitamin A 346IU7%

Vitamin B1 (Thiamine) 0.3mg20%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 30mg36%

Vitamin E 6mg40%

Vitamin Okay 8µg8%

Calcium 52mg5%

Vitamin B9 (Folate) 204µg51%

Iron 4mg22%

Magnesium 105mg26%

Phosphorus 214mg21%

Zinc 2mg13%

* P.c Every day Values are primarily based on a 2000 calorie eating regimen.

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This Aloo Bhujia recipe from the archives, initially printed in November 2015 has been up to date and republished on January 2023.



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