Aloo Bhujia Recipe
Aloo Bhujia Sev looks very delicious apart from all Namkeen, different people make Aloo Bhujia Sev namkeen in different ways, like
Potato Bhujia made in every way has a different taste but the method of making it is the same. Potato Bhujia Sev can be made from whatever ingredients are available with you, today we will make Aloo Bhujia Sev by mixing Potato and Gram flour.
Ingredients for Aloo Bhujia Recipe
- Gram flour – 200 grams (2 cups)
- Potatoes – 400 grams (5-6 medium-sized potatoes)
- Salt – As per taste (3/4 tsp)
- Turmeric Powder – 1/4 tsp
- Asafoetida – 2 pitch
- Garam Masala – half a teaspoon
How to make Aloo Bhujia
- Boil the potatoes, peel and tighten the pumpkin. Sieve the gram flour and take it out in a vessel. Mix grated potato, salt, asafetida, turmeric powder and garam masala in gram flour and knead a smooth dough. Keep the dough aside for 15-20 minutes, so that the dough will swell and set.
- Set up a finely seized mesh in the sewer making machine and set it. Apply a little oil on the hand, take out the dough equal to one guava from the dough and make a long sized dough and put it in the machine, close the machine.
- Heat the oil in the pan, when the oil becomes hot (the oil is not too hot, otherwise the sev will burn quickly) then press the machine and put it into the hot oil, put as many sevs as possible. When the seva is slightly roasted then flip it from the ladle, fry the seva till it becomes light brown, after sewing, put the napkin paper in a plate, take it out and prepare all the potato bhujiya sev likewise.
- When the sev is well cooled, keep it in the airtight container and keep eating potato bhujiya sev for more than 1 month.
- You can make Aloo Bhujia Sev Namkeen according to your preference of fewer spices or more spices, you make less spicy Aloo Bhujia Sev, then young children will be able to eat less spiced Aloo Bhujia Sev and more spices. They can be made more spiced by sprinkling some chaat masala over the sev.
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