Ingredients
The following ingredients have 4 Servings
- 2 medium Potatoes (about 1 1/2 cups mashed)
- 1 cup Besan / Gram flour / Chickpea flour
- to taste Salt
- 1 tsp Red chili powder
- 1/2 tsp Garam masala
- 1 tsp Amchur powder
- 1/2 tsp Chaat Masala
- 1/8 tsp Asafetida
- to deep fry Oil
Instruction
- Boil the potatoes until they are very soft and then mash it as fine as possible. I peeled the skin of the potato and then cubed it and boiled it in water until it is very tender. Then I mashed it until it is a very soft.
- In another bowl, sieve the gram flour / besan to get rid of any lumps.
- Add the dry masala powders (red chili powder, amchur powder, garam masala, asafetida and chaat masala) to the sieved flour. Also add the salt to the mixture.
- You could either add the chaat masala in the dough itself or sprinkle it on top after the sev is fried. I like to add it to the dough as I feel the flavor is much better that way.
- Now add the flour and spices mixture to the mashed potato and start kneading the dough slowly. It will appear a little crumbly at first but will slowly start to come together. I did not need any water to make the dough, but if your appear too crumbly, sprinkle a little water and form a dough. Make sure that the dough is not too soft or too stiff.
- Grease the chakli /murukku maker well and also grease the sev plate with small holes. I used not the tiniest hole one, but the one with a slightly larger hole.
- Heat a wide and deep pan with oil to deep fry the Aloo Bhujia.
- Divide the dough and use enough to go inside the chakli maker. Follow the instructions and squeeze the sev directly into the hot oil.
- reduce the flame to medium low and let it cook on both sides until it is golden brown.
- Drain the aloo bhujia in a paper towel lined tray.
- Once it cools down to room temperature, break it into pieces and store it in a air tight container.
