Aloo Bhujiya
Dive into the irresistible crunch of homemade Aloo Bhujiya, a savory Indian snack made with finely grated potatoes and spiced gram flour. Perfectly seasoned with red chili powder, turmeric, coriander, and a touch of ajwain, this golden treat is deep-fried to crisp perfection. The unique combination of spices and textures creates a delectable snack that pairs wonderfully with chai or as a standalone indulgence. Simple yet satisfying, Aloo Bhujiya is quick to prepare and easily stored for on-the-go snacking, making it a favorite for festive occasions or everyday munching. Follow this recipe for authentic taste and a delightful crunch in every bite!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 2 cups Gram flour (besan)
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Black salt
- 1 teaspoon Salt
- 1 pinch Asafoetida (hing)
- 1 teaspoon Ajwain (carom seeds)
- 2 cups Oil
- 0.5 cup Water
Instructions
Peel the potatoes and grate them finely.
Squeeze the grated potatoes to remove excess water and then pat them dry with a kitchen towel.
In a mixing bowl, combine the grated potatoes, gram flour, red chili powder, turmeric powder, coriander powder, black salt, regular salt, asafoetida, and ajwain.
Mix all the ingredients well until a dough-like consistency is achieved. Add a little water if necessary to bind the mixture.
Heat oil in a deep frying pan over medium heat until it reaches the desired temperature for frying.
Fill a sev maker with the potato mixture using a plate with small holes.
Once the oil is hot, carefully press the potato mixture into the oil through the sev maker, forming thin strands. Fry in batches, making sure not to overcrowd the pan.
Fry the bhujiya until it is golden brown and crispy. This should take about 2-3 minutes per batch. Stir occasionally to ensure even cooking.
Remove the fried bhujiya using a slotted spoon and place it on a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining potato mixture.
Once all the bhujiya is fried, let it cool completely before storing it in an airtight container to retain its crispiness.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.9 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
