Aalu Bhujiya | Crispy Aloo Bhujia Recipe | Easy Homemade Snack |
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Welcome to our channel! Today,
Welcome to our channel! Today, we're making a popular and crispy Indian snack – Aloo Bhujia. This delicious and crunchy snack made from potatoes and besan (gram flour) is perfect for tea time or as a party snack. Follow our step-by-step guide to make this tasty aloo bhujia at home.
Ingredients:
2 large potatoes, boiled and mashed
1 cup besan (gram flour)
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
1/4 teaspoon asafoetida (hing)
Salt to taste
Oil for frying
Instructions:
Preparation:
Boiling and Mashing Potatoes:
Boil the potatoes until they are soft. Peel and mash them thoroughly to avoid any lumps.
Mixing Ingredients:
In a large mixing bowl, combine the mashed potatoes, besan, turmeric powder, red chili powder, cumin powder, chaat masala, asafoetida, and salt. Mix well to form a smooth dough.
Preparing the Dough:
If the dough is too dry, add a little water. If it's too sticky, add some more besan.
Making Aloo Bhujia:
Filling the Sev Maker:
Grease the sev maker with a little oil and fill it with the prepared dough.
Frying the Bhujia:
Heat oil in a deep frying pan over medium heat.
Press the dough through the sev maker directly into the hot oil, forming thin strands.
Fry until the bhujia turns golden and crispy. Remove and drain on paper towels.
Cooling and Storing:
Let the aloo bhujia cool completely before storing it in an airtight container to keep it crispy.
Serving:
Enjoy this crispy aloo bhujia as a snack with tea or coffee, or use it as a crunchy topping for chaats and salads.
Tips:
Ensure the oil is at the right temperature to avoid soggy bhujia.
You can adjust the spices according to your taste preferences.
For an extra kick, add a pinch of black salt to the dough.
Ingredients:
2 large potatoes, boiled and mashed
1 cup besan (gram flour)
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
1/4 teaspoon asafoetida (hing)
Salt to taste
Oil for frying
Instructions:
Preparation:
Boiling and Mashing Potatoes:
Boil the potatoes until they are soft. Peel and mash them thoroughly to avoid any lumps.
Mixing Ingredients:
In a large mixing bowl, combine the mashed potatoes, besan, turmeric powder, red chili powder, cumin powder, chaat masala, asafoetida, and salt. Mix well to form a smooth dough.
Preparing the Dough:
If the dough is too dry, add a little water. If it's too sticky, add some more besan.
Making Aloo Bhujia:
Filling the Sev Maker:
Grease the sev maker with a little oil and fill it with the prepared dough.
Frying the Bhujia:
Heat oil in a deep frying pan over medium heat.
Press the dough through the sev maker directly into the hot oil, forming thin strands.
Fry until the bhujia turns golden and crispy. Remove and drain on paper towels.
Cooling and Storing:
Let the aloo bhujia cool completely before storing it in an airtight container to keep it crispy.
Serving:
Enjoy this crispy aloo bhujia as a snack with tea or coffee, or use it as a crunchy topping for chaats and salads.
Tips:
Ensure the oil is at the right temperature to avoid soggy bhujia.
You can adjust the spices according to your taste preferences.
For an extra kick, add a pinch of black salt to the dough.
3 هفته پیش
در تاریخ 1403/04/21 منتشر شده
است.
10
بـار بازدید شده