Homemade crispy Aloo Bhujia: How to Make Market-Style Aloo Bhujia Sev at Home

Homemade crispy Aloo Bhujia: Make crispy and spicy Aloo Bhujia Sev at home with this easy recipe! Perfect for tea-time cravings, this homemade version tastes just like the market one and is ready in minutes. Learn the step-by-step method with simple ingredients. Do you also look for a spicy and crispy snack with evening tea? If yes, then this recipe is for you. Let us tell you that often people take the help of market-bought namkeen with tea, but what if you can make the same crispy and tasty Aloo Bhujia Sev at home? Yes, it is very easy and it does not take much time to make it. Know it’s an easy recipe.

Ingredients: Homemade crispy Aloo Bhujia

1. Boiled potatoes: 2 medium size
2. Gram flour: 1 cup
3. Rice flour: 2 tbsp (this will make the bhujia crispy)
4. Turmeric powder: ½ tsp
5. Red chili powder: ½ tsp (you can add more or less according to your taste)
6. Garam masala: ½ tsp
7. Dry mango powder: ½ tsp (or lemon juice 1 tsp, for sourness)
8. Asafoetida: a pinch
9. Salt: to taste
10. Oil: for frying

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Method:

1. First of all, peel the boiled potatoes and grate or mash them well.
2. Make sure there are no lumps in it; otherwise, there will be a problem in the sev maker.
3. Take mashed potatoes in a large bowl.
4. Add gram flour, rice flour, turmeric powder, red chili powder, garam masala, dry mango powder, asafoetida, and salt, and mix well.
5. Try to knead this mixture without adding water, as potatoes already have moisture. If it seems too dry, you can sprinkle 1-2 teaspoons of water.
6. The dough should be soft and smooth. Keep it covered for 10 minutes.
7. Take a sev maker (chakli maker) and attach a mesh to make fine sev in it.
8. Grease the maker from inside with a little oil. Take a small portion of the kneaded dough and fill it into the maker.
9. Heat oil in a pan. The oil should be medium hot. In very hot oil, the bhujia will burn immediately and may remain raw from inside.
10. Rotate the sev (bhujia) directly in the hot oil while rotating the sev maker. Add only as much bhujia at a time as can easily fit in the pan.
11. Fry the bhujia on medium flame until it becomes golden and crispy. Keep turning it so that it gets cooked well from both sides.
12. When the bubbles reduce and the color becomes golden, take out the bhujia from the oil.
13. Take out the fried Bhujia on absorbent paper (tissue paper) so that the extra oil drains out.
14. When the Bhujia cools down completely, break it gently into small pieces. Then store it in an airtight container.

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