The most awaited and brightest festival of Indians, the one and only Diwali is on halfway to end. Like the way it does every year, our lives were filled with cheer, laughter, joy and great food which is cherished as memory in the year to come. Our home came alive with flickering of Diyas at every nook and corner denoting the hope for something best to come.
We could even burst few basic firecrackers here within closed walls which is why we don’t miss any joy that the festival brings along. We had a nice get together with few Indian families who cooked few of their recipes that they mastered and every one relished it tummy full.
The aloo bhujia recipe has been there in my drafts since almost 10 months and I think diwali would be no better time to post the same. My little one who is bit fussy to choose his food loves aloo bhujia the most and always demands it during our visits to Mall. I prepare the bhujia and stock it for him to snack on while lazying around. Like the plain sev, aloo bhujia too has gram flour and spices but few additions being potato, mint and chat masala.
I have ground boiled potato with mint leaves but you can even grate it or mash. You can take the liberty of replacing mint leaves with mint powder though I highly recommend using chat masala powder which should overpower other spices ideally.
Aloo Bhujia Recipe | Potato Sev | Diwali Recipes 2015
Ingredients
- Gram flour (besan- 1 cup)
- Potato- 1 no.
- Mint leaves- Handful
- Salt- 1 tsp
- Red chilli powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Chat masala powder- 2 tsp
Instructions
Method
- Sieve the gram flour using fine sieve and keep it aside. Pressure cook potato till mushy, peel off the skin. In a mixer jar add mint leaves and cooked potato. Using pulse option of the mixer puree the potato with mint leaves.
- In wide bowl add gram flour, potato plus mint puree, red chilly powder, salt, turmeric powder and chat masala powder. Give a quick mix. Adding some water, prepare gram flour dough that is thick and sticky.
- Next take the murukku press with plain sev plate and fill it with gram flour dough prepared above. Heat oil in a wide wok and when it is rightly heated, press sev directly in to oil. Deep fry them till the sh... sound seizes. Using a slotted ladle remove the sev from oil and drain over kitchen tissue. Crush the aloo bhujia with your palm to break it in to edible size which you can top on any chats or relish as is.
- Crispy aloo bhujia is ready to snack on.
Notes
- You can grate the boiled potato instead of grinding it.
- I have used fresh mint leaves but you can even use mint powder.
- Chat masala powder adds unique flavor to aloo bhujia and you can even increase the quantity of it.
