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.
|Boiled and mashed potatoes||3/4 Cup (12 tbs) ((peeled))|
|Besan||1 3/4 Cup (28 tbs) ((Bengal gram flour))|
|Rice flour||2 Tablespoon ((chawal ka atta))|
|Chilli powder||2 Tablespoon|
|Turmeric powder||1/4 Teaspoon ((haldi))|
|Garam masala||1/2 Teaspoon|
|Dried mango powder||1/2 Teaspoon ((amchur))|
|Black salt||1/2 Teaspoon ((For sprinkling))|
|Chaat masala||1 Teaspoon ((For sprinkling))|
|Oil||3 Cup (48 tbs) ((For deep frying))|
1. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
2. Divide the dough into 2 equal portions.
3. Put one portion of the dough in a greased smallest small hole sev "press" mould, press it properly and cover it with the lid.
4. 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.
5. Repeat steps 3 and 4 to deep-fry the remaining sev.
6. Keep aside to cool for 5 to 10 minutes.
7. 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.
8.Serve with tea and enjoy.
Store in an air-tight container and use as required.