Aloo Bhujia
A classic Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
For 8 servings
Prepare the Potatoes
- Boil the potatoes in water until they are fork-tender, about 15-20 minutes.
- Once cooked, drain the water and peel the potatoes while they are still warm.
- Grate the warm potatoes using a fine grater or pass them through a potato ricer. This is crucial to ensure there are absolutely no lumps.
- Spread the grated potato on a plate and allow it to cool completely to room temperature.
Make the Bhujia Dough
- In a large mixing bowl, combine the cooled mashed potatoes, besan, rice flour, turmeric powder, red chili powder, hing, amchur powder, chaat masala, garam masala, and salt.
- Add 2 tablespoons of oil to the mixture.
- Knead everything together to form a soft, smooth, and pliable dough. Do not add any water; the moisture from the potatoes should be sufficient. The dough should not be sticky or stiff.
Set Up for Frying
- Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium heat. The oil should be around 175°C (350°F).
- Grease the inside of a sev maker (sev press) and the disc with the smallest holes with a little oil to prevent sticking.
- Divide the dough into two or three portions and shape one portion into a log. Place it inside the sev maker and secure the lid.
Fry the Aloo Bhujia
- To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
- Hold the sev maker over the hot oil and press the handle, moving in a circular motion to create a large, nest-like shape of bhujia. Do not overcrowd the pan.
- Fry for about 1-2 minutes on one side, until the sizzling sound reduces and the bottom is firm.
- Carefully flip the bhujia nest and fry the other side for another 1-2 minutes until it is light golden and crisp.
- Using a slotted spoon, remove the bhujia from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
- Repeat the process with the remaining dough, frying in batches.
Cool and Store
- Allow the fried bhujia to cool completely to room temperature. It will become even crispier as it cools.
- Once fully cooled, gently break the bhujia nests into smaller, bite-sized pieces.
- Store the Aloo Bhujia in a clean, dry, airtight container. It will stay fresh and crispy for up to 3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet or Idaho for the best texture. They mash up fluffier and have less moisture.
- 2Ensure your mashed potatoes are completely smooth and lump-free. Lumps can clog the sev maker disc.
- 3The dough consistency is key. It should be soft and pliable. If it's too sticky, add a teaspoon of besan; if too dry, add a few drops of oil.
- 4Maintain a consistent medium heat for frying. Oil that is too hot will burn the bhujia, and oil that is not hot enough will make it greasy.
- 5Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy bhujia.
- 6Wait for the bhujia to cool completely before storing. Storing it while warm will create condensation and make it lose its crispness.
Adapt it for your goals.
Spicier Bhujia
Add 1/2 teaspoon of black pepper powder and 1 teaspoon of finely minced green chili paste to the dough for an extra kick.
Herbed BhujiaHerbed Bhujia
Incorporate 1 tablespoon of dried mint powder (pudina) or 1 tablespoon of crushed kasuri methi (dried fenugreek leaves) into the dough for a fragrant twist.
Garlic BhujiaGarlic Bhujia
Add 1 teaspoon of garlic powder or 1.5 teaspoons of very fine garlic paste to the dough for a pungent, savory flavor.
Why this is on our healthy list.
Provides Energy
The potatoes in Aloo Bhujia are a great source of complex carbohydrates, which provide sustained energy to the body.
Source of Plant-Based Protein
Besan (gram flour) is made from chickpeas and offers a good amount of plant-based protein, which is essential for muscle repair and growth.
Contains Beneficial Spices
This snack includes spices like turmeric, known for its anti-inflammatory compound curcumin, and hing (asafoetida), which can aid in digestion.
Frequently asked questions
A half-cup serving (approximately 105g) of homemade Aloo Bhujia contains around 350-400 calories, primarily from carbohydrates and fats due to the potatoes and deep-frying process.