Aloo Bhujia, Potato Sev, Jar Snack
by Tarla Dalal
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Added to 18 cookbooks
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Made with a dough of mashed potatoes, besan and rice flour, the Aloo Bhujia has a melt-in-the-mouth texture. It also has an awesome flavour, with the spiciness of garam masala and the exhilarating tang of dry mango powder.
With a perfect blend of spices, this recipe gives you an authentic flavour just like what you get in the market. Enjoy it with a cup of hot tea .
You can also try other recipes like Methi Puri or Healthy Khakhra Chivda .
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
- Divide the dough into 2 equal portions.
- Put one portion of the dough in a greased smallest small hole sev "press" mould, press it properly and cover it with the lid.
- Heat the oil in a deep non-stick pan, press out thin strands of the sev in batches into the hot oil and deep-fry on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper.
- Repeat steps 3 and 4 to deep-fry the remaining sev.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the sev into a deep bowl, add the black salt and chaat masala evenly over it and break into pieces while mixing it with your hands.
- Store in an air-tight container and use as required.
Nutrient values (Abbrv) per cup
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