Aloo Bhujia recipe with step by step pictures. This recipe is very crunchy as its added with boiled potatoes. It is a easy snack for diwali season.
Aloo Bhujia
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.
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..
Similar Recipes,
Oma Podi
Moong Dal Murukku
Oats Murukku
Pepper Thattai
Kara Thattai
Ingredients for Aloo Bhujia
- Gram Flour / Besan / Kadalai Mavu - 1 cup
- Chilli Powder - 1 tsp
- Pepper Powder - ½ 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 tbsp
- Oil For Deep Frying
How to Make Aloo Bhujia
- 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 little 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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📖 Recipe Card
Aloo Bhujia Recipe
Ingredients
- 1 cup Gram Flour / Besan / Kadalai Mavu
- 1 tsp Chilli Powder
- ½ tsp Pepper Powder
- 1 tsp Turmeric Powder
- 2 tsp Chat Masala Powder+ more sprinkling on top
- Salt to taste
- Asafoetida / Hing / Kaya Podi - a pinch
- 1 Potatoes medium size boiled and peeled
- Water as needed
- 1.5 tbsp Soft Butter
- Oil For Deep Frying
Instructions
- 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..
Nutrition
Aloo Bhujia Step by Step
 |
| Take all your ingredients |
 |
| Add a good amount of chat masala powder |
Meghana Bharadwaj
My father loves haldiram's alu bhujia, i will definetly try this 🙂
Sri Valli
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...
Aarthi
@Sri Valliu can make the batter little sticky so it will be easy to squeeze
Anonymous
hi aarthi how to make this aloo bhujia without the idiyappam mould.
Aarthi
not sure dear. u need that press to make this
Anonymous
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...
Anonymous
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