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..
Cooking Time : 1 to 2 min per batch
Makes around 5 to 6 cups
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..
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| Take all your ingredients |
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| Take boiled potatoes in a blender |
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| make it into a smooth puree |
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| Take gram flour in a bowl |
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| add in chilli, turmeric and pepper powder |
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| add salt |
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| add a pinch of asafoetida |
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| add in pureed potatoes |
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| add in some soft butter |
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| now sprinkle a generous amount of chat masala powder |
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| Add a good amount of chat masala powder |
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| add water little by little |
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| make a dough |
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| place your idiyappam mould in the press |
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| take a portion of dough |
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| put it in the press |
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| squeeze it right into the oil |
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| fry them |
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| fry till the issh sound goes away |
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| drain them |
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| You can sprinkle some more chat masala powder over this |
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| You can crush them with your hands to make it like sev..Serve |
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| You can store this in air tight container for few weeks |
My father loves haldiram's alu bhujia, i will definetly try this 🙂
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…
@Sri Valliu can make the batter little sticky so it will be easy to squeeze
hi aarthi how to make this aloo bhujia without the idiyappam mould.
not sure dear. u need that press to make this
Hi Aarthi,
Looking scrumptious…but can we add mint powder instead of chat masala? If so can you share how to make a perfect mint powder. Thank you…
i love potato dishes , specially potato snacks..!!
your photography is realy excellent as well. it energises me up to cook, and i get a clear as day imagination of the whole process.. thank you again for this
my taste buds are already in action just reading this recipe.
i do not have a mould, so i am going to try this using the largest dispensable syringe i can find in the pharmacy 😀
Athena