Go Back
+ servings
Alu Sev, Alu Bhujia, CCChallenge, Ismail Merchant's Passionate Meals
Print

Aloo Bhujia

Aloo bhujia is a deep fried potato gram flour sev, a popular snack in North India.
Course Snack
Cuisine North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Boiling Potatoes 30 minutes
Total Time 1 hour
Servings 3 - 4 cups
Calories 273kcal
Author Usha Rao

Equipment

  • Sev Press

Ingredients

  • 1 lb or 3 medium-large Potatoes I used Red
  • 1 cup Besan ~ Gram Flour ~ Chickpeas Flour
  • ½ - 1 tsp Chili Powder adjust to taste & check notes below. I used 1 tsp.
  • ½. - 1 tsp Salt Adjust to taste. I used 1 tsp.
  • Pinch of Ajwain ~ Carom Seeds crushed can use ¼ tsp. Asafoetida
  • Oil for deep frying

Instructions

  • Wash potatoes and boil for 30 minutes or until cooked. I dice the potatoes before boiling to speed up the cooking. Once the potatoes are boiled, let cool and peel them.
  • In a big bowl, mash the potatoes.
  • Take oil in a deep skillet or pan for deep frying and heat it.
  • Add chili powder, salt and crushed ajwain (or asafetida) to mashed potatoes and mix well. Add gram flour and mix well to make dough/batter. Dough should be soft, softer than chapati dough. If required add some water. Check note below.
  • Add 1 – 2 tsp. oil, make 3-4 balls and place one ball in the sev press. I used a small pan for deep frying and I had to fry the sev in 2 batches before refilling the press again. For the listed recipe, I had to fry the sev in 6 batches, refilling the sev press twice.
  • Once the oil is hot, reduce the heat to medium high and press the sev over hpt oil to fill the pan. Fry the sev for 2 ½ – 3 minutes or until light golden brown, turning the sev 2-3 times. The sev may feel soft but will become crunchy once cool.
  • Remove the sev from the pan and drain on paper towels. Prepare the second batch by repeating the previous step.
  • Refill the sev press and repeat steps 6 & 7 until all the balls are pressed into sev and deep fried.
  • Let sev cool completely and store in an airtight container.

Notes

  • Water - The first time I made the sev, added ¼ cup water to the dough. It was a little sticky and I was afraid I might have made the dough too loose. But it worked fine. However, the second day I did not add any water and this dough was much easier to handle.
  • Deep Frying - Do not over fry the sev. The sev might feel soft but will become crunchy when completely cooled.
  • Spice - Nov 4, 2013: I used 1 tsp. chili powder and the first two days I felt the spice level was perfect but since yesterday, for some strange reason, I found the sev a bit spicy. That is strange! I would suggest using less than 1 tsp of chili powder.
  • Nutrition Facts - Nutritional information are approximate values.

Nutrition

Calories: 273kcal | Carbohydrates: 50g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 988mg | Fiber: 8g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 30mg | Calcium: 39mg | Iron: 3mg