Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Servings:
Preparation time: 15 minutes.
Frying time: 5-6 minutes(each batch).
Total time: 21 minutes.

After tedious days, cleaning house before Deepawali, it is the perfect time to indulge in cooking some snacks for Deepawali, either sweets or Namkin.

So, this week we will start the journey…

“Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)” is a crunchy and flavorful snack that combines the earthy taste of potatoes with the crispiness of besan (gram flour). Unlike regular sev, the addition of boiled and mashed potatoes gives this bhujia crisp.

Widely loved across North India, especially in Rajasthan and Uttar Pradesh, Aaloo Sev Bhujia is often prepared during festivals like Diwali and stored in airtight containers for the whole family to enjoy. Its balance of spice and crunch makes it not only a stand-alone snack but also a tasty topping for Chaats, Poha, or Curd Bowls. Easy to make at home and loved by all age groups, Aaloo Sev Bhujia is truly a treat that brings joy with every bite.

This crispy, minty, tempting and chatpati recipe aaloo sev bhujia is suitable for any time. You can store it for a fortnight or even for a month. Enjoy the recipe……

Ingredients:

Besan: 1 cup
Potato (boiled and mashed): 1 cup (4-5 no. medium size)
Salt: 1 teaspoon
Chilli powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Roasted cumin powder: ½ teaspoon
Asafoetida powder: half teaspoon
Fresh Mint leaves: 15-20 leaves(If fresh leaves are not available you can use dry mint powder or can make the dish without it.)
Oil: for deep frying

Preparation:

Boil, peel off and grate potatoes, mash them keep aside.
Grind mint leaf and keep aside.
Take a wide vessel; pour Besan, grounded mint, Chilli powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well
Add boiled and mashed potatoes and knead them till the dough becomes soft. (The dough can be made in food processor also)

Method:

Take bhujia maker, apply oil inside. Fill the maker with dough.
Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
Now release the bhujia from the bhujia maker into the hot oil as shown in photo.
Deep fry the bhujia on medium high heat.
After they start to come up slowly turn over with tongs.
Fry till it becomes light brown in colour.
Remove bhujia from the oil; wait for few seconds to get the oil hot again.
Repeat this till all dough is finished.
Now, Aaloo bhujia (potato and Besan/chick pea flour ka sev) is ready to serve.