|Boiled potatoes||1⁄2 Kilogram, washed, mashed (peeled)|
|Turmeric powder||2 Pinch (haldi)|
|Chilli powder||1 Teaspoon (use Kashmiri chilli powder for the color that it lends to aloo bhujjia)|
|Citric acid||1 Teaspoon|
|Cornflour||1 Cup (16 tbs)|
|Oil||200 Milliliter (for deep frying)|
Mix all the ingredients into a smooth paste. Put the mixture into a sev press (with the disc with the thin perforations). Press to form long strands. Put into hot oil directly and fry till golden brown. Drain off the excess oil. If stored properly in airtight containers you can preserve it for a long time. However, that is indeed doubtful because the yummy taste will have it doing the disappearing act in no time.