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.

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.