Nov 4, 2015

Aloo Bhujia Recipe - Potato Sev Recipe - Easy Diwali Snacks


This is one recipe which i wanted to make for a long time. Actually my sister asked me to try this recipe, it is so easy to make and taste so crunchy and delicious..It has a different taste and flavour from the traditional oma podi..

Similar Recipes,
Oma Podi
Moong Dal Murukku
Oats Murukku
Pepper Thattai
Kara Thattai


The addition of boiled potatoes gives a nice crunchy and melt in mouth taste and texture to this.The addition of chat masala gives a nice aroma and tangy taste to this..




Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Cooking Time : 1 to 2 min per batch
Makes around 5 to 6 cups

Ingredients:

Gram Flour / Besan / Kadalai Mavu - 1 cup
Chilli Powder - 1 tsp
Pepper Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Chat Masala Powder - 2 tsp + more sprinkling on top
Salt to taste
Asafoetida / Hing / Kaya Podi - a pinch
Potatoes - 1 medium size boiled and peeled
Water as needed
Soft Butter - 1.5 tblspn
Oil For Deep Frying

Method:

Take boiled potatoes in a blender, add little water and make it into a smooth puree.

Take all the ingredients except oil and water in a bowl and mix well.

Now to this add water little by llittle and make a little sticky dough.

Now take your idiyappam press, place a fine idiyappam mould in this. Fill it with batter.

Press to form fine threads straight into the oil. Fry till the shh sound subsides. Drain and set aside.

Sprinkle with chat masala and crush them lightly..

Serve.

You can store this in a air tight container for over couple of weeks..


Pictorial:
Take all your ingredients
Take boiled potatoes in a blender

make it into a smooth puree


Take gram flour in a bowl


add in chilli, turmeric and pepper powder


add salt


add a pinch of asafoetida


add in pureed potatoes


add in some soft butter


now sprinkle a generous amount of chat masala powder


Add a good amount of chat masala powder


add water little by little


make a dough


place your idiyappam mould in the press


take a portion of dough


put it in the press





squeeze it right into the oil


fry them


fry till the issh sound goes away


drain them


You can sprinkle some more chat masala powder over this


You can crush them with your hands to make it like sev..Serve


You can store this in air tight container for few weeks

5 comments:

  1. My father loves haldiram's alu bhujia, i will definetly try this :-)

    ReplyDelete
  2. Hi aarti I tried aloo bhujia twice...
    The taste was so good...
    Only thing is squeezing the mixture into the oil
    was so hard....
    Can u plz tell me any other options...

    ReplyDelete
  3. @Sri Valliu can make the batter little sticky so it will be easy to squeeze

    ReplyDelete
  4. hi aarthi how to make this aloo bhujia without the idiyappam mould.

    ReplyDelete
    Replies
    1. not sure dear. u need that press to make this

      Delete

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