Special Recipe

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.

INGREDIENTS For bhujia

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.