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Aloo Bhujia Namkeen

Crispy crunchy aloo bhujiya namkeen prepared with water chestnut flour and boiled potato is a great variation to our navratri meals. A popular crisp savory snack made from mashed potatoes, chickpea flour and spices. You could make them as a Diwali snack or make as a side snack for kid’s. These are quite easy to make home also you could make in bulk quantities and then store them for future use.


  • 2-3 cups of refined oil for deep frying the bhujias
  • 2 cup gram flour / chickpea flour (besan) + 2 tbsp more gram flour
  • 2 cup boiled mashed potatoes
  • 1 tbsp chat masala
  • 1 tsp dry mango powder (amchur)
  • ¼th tsp turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • 1 tbsp oil to add in the dough
  • salt as per taste

How to make the recipe?

  • 1. Firstly boil the potatoes until tender. Alternatively you could pressure cook them.
  • 2. Peel their skin and grate them.
  • 3. Combine all the ingredients for the green paste into the grinder. Grind until smooth paste is acquired. Add little water if required but not too much.
  • 4. Add grated boiled potatoes to a mixing bowl.
  • 5. Sift the gram flour over the potatoes.
  • 6. Now add turmeric powder, chat masala, amchur powder, green ground paste, salt and asafoetida to the mixture.
  • 7. Start kneading the dough they would appear like bread crumbs initially.
  • 8. Please donot add water while kneading as the potato has lot of moisture in it. Knead into a soft and sticky dough. If the dough is too sticky add little oil and knead. Allow the dough to rest to 15-20 mins.
  • 9. Grease the chakli maker or the moulds with oil. Also grease and use the mould / disc with the finest hole for bhujiya.
  • 10. Heat oil in a deep wide pan or vessel.
  • 11. Add small piece of the dough for testing. If it comes up that means you are ready to fry the bhujiya.
  • 12. Place a big ball of dough into the chakli presser.
  • 13. Cover with the lid.
  • 14. Now slowly press the chakli maker and spread the bhujiyas to fry in the hot oil.
  • 15. Fry little at a time donot cluster with too many. Fry on low-medium heat.
  • 16. Keep checking and flipping them while frying. Once they look golden brown in color and appear to be crisp.
  • 17. Remove them on a colander or a paper napkin as it would absorb excess oil.
  • 18. Allow them to come at room temperature then transfer them in an air-tight container. This should last upto 10 days also you could add more seasoning if you wish to.
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