Aloo Bhujia Recipe | Minty Aloo Bhujia Recipe | Easy Potato Sev Snack Recipe

Cold and Chill Winter Evening definitely needs some savory snack and hot beverages. At home every one likes savory snack for tea time. That too V likes deep fried snacks like Pakora, Bhaji, Vadai more than other snacks and now the kids also joined him, always wanted me to make some Deep Fried Snacks. Once in a while I do like to have some deep fried snacks but will limit with two or three. Today's recipe is my kids' favorite savory snack, Aloo Bhujia. I made this Aloo Bhujia for Diwali but I missed to post. This Aloo Bhujia is very simple and easy to make snack similar to Sev. It is prepared using Mashed Potato, Mint, green chili, lemon juice and spices. Also aloo bhujia does not take much time to cook and can be made in a jiffy if you have some boiled and mashed potato in hand.

Minty Aloo Bhujia makes a perfect evening snack along with any hot beverage. This Aloo Bhujia recipe is equally tasty and flavorful to that of Haldirams pack. Addition of mint and lemon juice gives that taste, if you haven't tried it so far, go ahead and make this yummy, crunchy snack and enjoy with your family! I took step wise pictures using my mobile and now I am having problem with the USB so will update the step wise pictures soon.

Aloo Bhujia Recipe

Prep Time : 15 minutes | Cook Time : 20 minutes

Recipe Category : Snack | Makes   2 cups sev

Ingredients

1. Besan Flour / Kadala maavu   2 cups
2. Aloo/Potato   1 cup(boiled and mashed)
3. Garam Masala Powder  1/2 tsp
4. Turmeric Powder  1/4 tsp
5. Hing  a pinch
6. Salt  to taste
7. Oil   2 tsp + to deep fry

To Wet Grind

1. Mint Leaves   1/4 cup(loosely packed)
2. Green chili   1 or 2 no.
3. Lemon Juice  juice from 1/2 lemon(medium sized lemon)

Method
First in a mixer jar, blend mint, green chilli, lemon juice if needed, to a smooth puree and keep ready.
In a mixing bowl, add besan, chili powder, turmeric powder, salt and hing and mix everything well.
To that, add mashed potato and ground puree using a strainer(strain only the liquid if it is not ground properly)and knead everything to a soft dough.
Do not add water, the moisture from the potato is enough, if needed add 1-2 tsp alone.
The dough will be sticky, now add 1-2 tbsp oil and knead it to a smooth dough.
Divide the dough into 3 equal portion or divide it based on your murukku press size.
Now grease the murukku press with oil and place big ball sized dough on the press use the sev/idiyappam press plate/achchu.
Then Heat oil in a kadai to deep fry, once it get heated keep the heat to medium and now directly squeeze sev into the hot oil.
Fry on both sides until the bubbles disappear and hissing sound stop.
This takes only 1-2 minutes or less, like sev, Bhujia also cooks more fast.
Do repeat the same process for all the dough. The dough should be kept covered until use.
Once done...allow fried bhujia to cool for a while, then crush it with your hands and add some chaat masala powder if desired and serve.
Store it in an air tight container. This stays fresh for upto a week.