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Aloo bhujia
Portion servings: 4-5 pax
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 292 kcal per portion
Ingredients:
Potato boiled 4 pcs
Amchur powder 1 tbsp
Chaat masala 1 tsp
Dry mint 1 tbsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala powder ½ tsp
Roasted jeera powder ½ tsp
Salt 1 tsp
Besan 2 cups
Rice flour ½ cup
Oil 2 tbsp
Oil for frying
Method:
Grating and Preparing the Potatoes:
Begin by taking a plate and finely grating the boiled potatoes. This will form the base of your Aloo Bhujia.
To achieve a smooth mixture, use the palm of your hand to gently massage and shape the grated potatoes.
Sieve the Spices:
In a sieve, combine chaat masala, amchur powder, dry mint, turmeric powder, red chilli powder, coriander powder, garam masala, and roasted jeera powder.
Sieve all these spice powders into the bowl containing the grated potatoes.
Don't forget to add salt to enhance the flavours.
Adding Besan and Rice Flour:
Sieve besan (gram flour) and rice flour into the potato mixture.
Knead the mixture thoroughly without adding any water. The goal is to create a dough-like consistency that holds its shape.
Incorporating Oil:
To further enhance the texture and flavour of your Aloo Bhujia, add a small amount of oil to the mixture. Knead it well to ensure the oil is evenly distributed throughout.
Resting the Dough:
Cover the dough with a cloth and set it aside to rest for about 15-20 minutes. This resting period allows the flavours to meld and the mixture to settle.
Moulding and Frying:
After resting, take a mould with a fine sev attachment.
Fill the mould with some of the prepared dough.
Heating the Oil:
Heat oil in a frying pan. Make sure the oil is hot and ready for frying.
Frying the Aloo Bhujia:
Using the mould, press the dough directly into the hot oil. The dough will form into thin, noodle-like strands.
Deep-fry the strands until they turn crispy and take on a light golden brown hue. This should only take a few minutes.
Draining and Serving:
Once done, carefully remove the fried Aloo Bhujia from the oil and place them on a tissue paper to allow excess oil to drain.
Aloo Bhujia - Ready to Enjoy:
Your homemade Aloo Bhujia is now ready to be served. The perfect blend of spices, crispy texture, and potato goodness awaits your taste buds.
Storage:
You can store any extra Aloo Bhujia in an airtight container once it has cooled. This allows you to enjoy this delightful snack at your leisure.
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Intro 0:00
Preparation 0:27
Plating 7:18
Tasting 8:07
Outro 8:14