The authentic Aloo Bhujia from Rajasthan is a very delicious snack that everyone loves. You can prepare it at home with gram flour and mashed potato.
Things to know about Aloo Bhujia Recipe
Aloo Bhujia is a snack with an addictive taste and crunchy texture. It is convenient to eat and goes anywhere with you in a container, without any mess.
The Traditional Thin Crispy Potato Noodles from Rajasthan – Aloo Bhujia is the flavored variant of Sev. It is very convenient to make, and its preparation includes chickpea flour and mashed potato. Originating from Bikaner, Rajasthan, this snack marks its presence in almost every general store in India.
‘Aloo’ means potato, and ‘Bhujia’ means noodle-shaped snack. It has a starchy taste due to potato and a nutty flavor due to gram flour. People love to have Aloo Bhujia as a teatime snack or as a side dish along with the meal. You may also find several other Indian snacks with it as their topping.
Apart from its savory taste, the best part about Aloo Bhujia is that you can prepare it in bulk. It stays fresh for a week if stored in an air-tight container. Hence, you may take it with you if you live in a hostel. You won’t even need a spoon to enjoy the delicious Aloo Bhujia.
Crunchy Indian Traditional Thin Crispy Potato Noodles from Rajasthan. Authentic Recipe of Aloo Bhujia.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 unit Potato Boiled, peeled, grated
- 1½ cup Gram Flour
- ¼ cup Rice Flour
- 1 tsp Kashmiri Red Chili Powder
- ¼ tsp Turmeric Powder – Curcuma Powder
- ½ tsp Garam Masala
- ½ tsp Ground Cumin Powder
- 1 tsp Chaat Masala Powder
- ¾ tsp Salt
- ½ tsp Dry Mango Powder
- 2 tsp Oil For the dough
- Oil For deep frying
- Take the grated potato in a large bowl and add gram flour and rice flour to it.
- Mix it and then add salt, chili powder, cumin powder, turmeric powder, Garam Masala powder, Chaat masala powder, dry mango powder, and two tablespoons of oil.
- Combine everything well and knead the mixture into a smooth dough. You can add water if the dough looks dry, but it should be not sticky.
- Take the Chakli Press with the disc with small holes and grease it inside with some oil. Meanwhile, heat oil in a pan for deep frying the Aloo Bhujia.
- Take a section of the dough and stuff it into the Mold. Press the Aloo Bhujia into the hot oil forming circles. But make sure that it doesn't overlap.
- Fry the Bhujia till it becomes golden brown. Flip it after a minute and fry from the other side.
- Once it cooks evenly from both sides, take it out and place it on paper to absorb the oil. As soon as it cools down, break it into smaller pieces.
- Your Traditional Thin Crispy Potato Noodles from Rajasthan – Aloo Bhujia is ready to serve. Enjoy it fresh with tea.
— Specific Atributes of This Recipe:
Variations of Aloo Bhujia
Aloo Bhujia is the potato-flavored version of Rajasthani Sev.
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