Aloo Bhujia is a very popular, crunchy, crispy, and deep-fried snack made with spicy potato and besan mix. The golden, spicy, crunchy, and addictive noodle snack is best for munching at any time. Plus, it is vegetarian, gluten-free, and vegan!
There is certainly no equivalent to the exquisiteness of this ultimate comfort snack ‘aloo bhujia namkeen’ or ‘sev’.
Incorporate native spices, herbs, and grains for a taste of your region's culinary heritage.
You can have this versatile snack on its own. But this super delicious aloo bhujia namkeen is a perfect accompaniment to a piping hot cup of tea. This also tastes out of the world when served with some cold coffee, or rose milk.
Aloo Bhujia is a must during festivals and celebrations along with Indian sweets and other snacks like namak para, besan para, and chakli. But it can also be served as a tea time snack for tea parties or brunch. Not only you can munch this snack at any time of the day, but this also adds a nice crunch to your chaats, bhel, salads, and parathas or sandwiches.
No wonder this staple snack is a favorite among people of all ages in Indian homes.
If you are Indian or familiar with Indian namkeens, then you would surely know that this all-time favorite savory snack aloo bhujia is one of the best when it comes to satisfying the craving for something crispy and crunchy.
This is a fail-proof recipe to make Haldiram style Aloo Bhujia Namkeen. If you love Haldiram’s Aloo Bhujia Namkeen or any other namkeen, then this easy recipe is for you.
Do you like homemade namkeens? Then check out these delicious namkeens I have shared.
What is Aloo Bhujia?
Aloo bhujia, often called bhujia, is a popular crunchy and crispy deep-fried Indian savory dry snack made by using boiled grated potatoes, besan (gram flour/chickpea flour), and essential spices.
These orangish yellow-colored fried noodles are phenomenal on their own. It can be devoured without any accompaniment or it can also be served along with some masala chai or coffee.
This crispy potato snack Aloo Bhujia is a snack originating from Bikaner, a city in the western state of Rajasthan in India. Now it has become popular throughout India and is sold by many brands. All the brands have their own peculiar taste and flavor of Aloo Bhujia.
What are the features of Aloo Bhujia?
This Aloo Bhujia Namkeen:
✔︎ is an easy to make, crunchy, and delightful snack
✔︎ is tangy, spicy, and pretty tempting
✔︎ is a perfect party snack
✔︎ makes a wonderful brunch or tea time snack
✔︎ also makes a lovely festive snack
✔︎ can also be enjoyed alone any time of the day
✔︎ can be made in large quantities
✔︎ has a good shelf life
✔︎ tastes better than the store-bought packets
✔︎ can also be used in other recipes like chaat, bhel, etc.
✔︎ is a great snack to munch on game or movie night
✔︎ goes well with almost all types of drinks
✔︎ has an awesome balance of spice, crunch, and crispness
✔︎ makes a lovely side for stuffed parathas
✔︎ is flavor-packed and tastes so good
✔︎ can easily be customized to suit your taste
Why is Homemade Aloo Bhujia the best?
Homemade anything is pure love, so does this aloo bhujia. This Homemade Haldiram Style Aloo Bhujia is best because:
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It doesn’t have any additives & preservatives.
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It is made with good quality fresh ingredients.
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It is made with so much affection and care.
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Making a packed snack from scratch is fun in itself.
This super delicious homemade aloo bhujia recipe has many things that you would want to try at home. So make it and serve it to your family and friends and they would admire you.
Other namkeen chivda you may also love are, makhana namkeen, and Murmura Chivda.
What are the ingredients needed for Aloo Bhujia?
Aloo bhujia is made with some basic kitchen ingredients that include potato, gram flour, and spices. Below are the ingredients you will need to make aloo bhujia:
Potato:
You need boiled and grated or mashed potatoes for making aloo bhujia. Flour potatoes are the best for making aloo bhujia, but you can also use silk potatoes.
Gram flour (Besan):
This is the second most ingredient of this aloo bhujia recipe. So make sure to use fresh flour for the best taste.
Oil:
You will need some cooking for making aloo bhujia dough. Frying oil is needed for frying aloo bhujia.
Spices:
You will need some whole or powdered spices for this aloo bhujia recipe. The spice mix you use gives the flavor and taste to aloo bhujia.
I have used a mix of turmeric powder, red chili powder, salt, black salt, black pepper powder, chaat masala powder, garam masala powder, asafoetida (hing), and mint powder.
How to make Aloo Bhujia?
Making Aloo bhujia at home is simple. The only tricky part here is kneading the perfect soft and slightly sticky dough to produce the most crispy and crunchy aloo bhujia.
This is how Aloo Bhujia is made in 5 simple steps:
**Step 1: **
Make a dough by mixing boiled and grated potatoes, gram flour, spices, oil, and water.
**Step 2: **
Let the dough rest for 20 minutes.
**Step 3: **
Divide the dough into 2 parts and fill it with the greased sev/namkeen press fitted with a fine net.
**Step 4: **
Press the sev over the hot oil and deep fry until crisp.
Step 5:
Remove from oil and let it cool. Then break bhujia into small pieces and store.
For a full list of Aloo Bhujia recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
How to serve Aloo Bhujia?
Aloo bhujia tastes so exotic and delectable on its own without anything. But other than munching it, you can also serve it in many ways. Below are some options to serve aloo bhujia:
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Make a bhujia chaat by adding some chopped onions, chopped coriander, chopped green chilies, lemon juice, red chili powder, and salt to aloo bhujia.
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Sprinkle a generous amount of aloo bhujia on your chaats or bhel.
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Use it as a stuffing for your parathas or sandwiches.
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Goes well as a side in a North Indian thali which consists of Indian roti, curry, dal, stir-fry, rice, papad, sweets, raita.
How to make aloo bhujia without namkeen press?
Don’t have namkeen press? Don’t worry, you can still make and relish homemade aloo bhujia. Below are some kitchen gadgets you can use for making aloo bhujia:
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Potato masher/ricer that comes with interchangeable discs.
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Pasta press
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Grater
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Or simply make tiny holes in the piping bag, and pipe into the hot oil.
How to store Aloo Bhujia?
Let the bhujia cool completely before breaking and storing. Once cooled, store aloo bhujia in an airtight container for about 1 month at room temperature.
What are the important tips, tricks, and variations to make your best Aloo Bhujia?
Tip 1. Always fry aloo bhujia in medium oil to get the crispy bhujia.
Tip 2. Don’t fry them in too hot oil, or else the bhujia would burn and get over fried very fast.
Tip 3. I didn’t add green chilies in the aloo bhujia dough. If you want super hot aloo bhujia, then you can also add 1 teaspoon green chili paste to the dough.
Tip 4. Don’t knead a firm dough. The dough should be soft and slightly sticky.
Tip 5. Make sure to add 1-2 teaspoons of oil if you want soft yet crunchy namkeen.
Tip 6. Adding oil to the dough would also help in handling the sticky dough.
Tip 7. If you don’t want to grate potatoes, then you can mash them using a potato masher.
Tip 8. If you don’t have a namkeen press or namkeen maker then use a potato masher/ricer or a pasta press.
Tip 9. You don’t need to add too much water while making dough. This is because there is a lot of moisture in the potatoes. So add water little by little. This would prevent it from becoming too soft.
Tip 10. Mint powder adds a nice herby punch to this aloo bhujia recipe. You can easily find the mint powder at Asian grocery stores. Or you can also make your own powder by dehydrating fresh mint leaves.
Tip 11. To make mint powder, lay fresh mint leaves in a single layer over a baking sheet. Then cover the sheet with another sheet and let them dry in sunlight for 7-8 hours. Alternatively, dry them at room temperature for 3-4 days or until they are dried.
Then add dried mint leaves to a grinder and grind until powdered.
Tip 12. For a more tangy flavour, you can also add 1 teaspoon of lemon juice or amchur powder.
Tip 13. Make sure to fry little bhujia at a time. Do not overcrowd the pan, or else bhajis will stick to each other and you won’t get crispy thin sev.
Tip 14. Allow them to come at room temperature. Then transfer them in an air-tight container.
Tip 15. You can adjust the amount of spices as per your taste.
Tip 16. Make sure to store it in an air-tight container. Because that way it would remain crisp and crunchy for days.
Aloo Bhujia - Aloo Sev (Crispy Potato Snack) (Step-by-step photo instructions)
How to make Aloo Bhujia:
- Grate the boiled potatoes using a fine grater.
- Add grated potatoes to a large mixing bowl.
- Now add besan, and seasonings (black pepper powder, turmeric powder, red chili powder, garam masala powder, chaat masala, black salt, mint powder, asafoetida, and salt to the same bowl.
- Mix everything together until combined.
- Then add 1 tablespoon oil and mix again.
- Now add a little water and knead into a soft and slightly sticky dough.
- Add 1 teaspoon oil and lightly coat the dough with the oil.
- Cover the dough with a damp paper or kitchen towel and set aside for 20 minutes.
- Divide the dough into 2 portions and shape them into thick logs.
- Now, grease the plate/attachment with the finest holes and namkeen maker.
- Fill one log in the namkeen maker or press fitted with the greased plate.
- Cover with the lid.
- Heat oil in a wide pan over medium heat. To check, drip a small piece of the dough in the hot oil, if it comes up that means you are ready to fry the bhujia.
- Once hot, move the handle in a circular motion or press down the namkeen maker over the hot oil to release the bhujia.
- Fry bhujia on medium heat.
- Once cooked from the bottom, flip the bhujia and fry until lightly golden and crisp.
- Remove fried aloo bhujia using a slotted spoon and transfer it onto a tissue paper-lined plate to absorb excess oil. Fry all the bhujia similar way and let them cool completely.
- Once cooled, break aloo bhujia.
- Transfer them to a serving plate/bowl and sprinkle with some chaat masala powder. Toss and enjoy!
- Store aloo bhujia in an airtight container for up to 1 month in an airtight container. Whenever you want to eat, take it in a bowl and enjoy.
Recipe Card
Aloo Bhujia - Aloo Sev (Crispy Potato Snack) [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 45 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 689 calories | 1 |
INGREDIENTS
For Aloo Bhujia:
- 475g or 4 medium-sized potatoes, boiled and peeled
- 2 cups or 264g gram flour (besan)
- 3/4 teaspoon black pepper powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 3/4 teaspoon garam masala powder
- 1 teaspoon chaat masala powder
- 1/2 teaspoon black salt
- 1 teaspoon mint powder
- Pinch of asafoetida (hing)
- 1 teaspoon salt, or to taste
- 1 tablespoon + 1 teaspoon oil
- 2-3 tablespoons water for kneading dough
- Oil for deep frying
INSTRUCTIONS:
How to make Aloo Bhujia:
- Grate the boiled potatoes using a fine grater.
- Add grated potatoes to a large mixing bowl.
- Now add besan, and seasonings (black pepper powder, turmeric powder, red chili powder, garam masala powder, chaat masala, black salt, mint powder, asafoetida, and salt to the same bowl.
- Mix everything together until combined.
- Then add 1 tablespoon oil and mix again.
- Now add a little water and knead into a soft and slightly sticky dough.
- Add 1 teaspoon oil and lightly coat the dough with the oil.
- Cover the dough with a damp paper or kitchen towel and set aside for 20 minutes.
- Divide the dough into 2 portions and shape them into thick logs.
- Now, grease the plate/attachment with the finest holes and namkeen maker.
- Fill one log in the namkeen maker or press fitted with the greased plate.
- Cover with the lid.
- Heat oil in a wide pan over medium heat. To check, drip a small piece of the dough in the hot oil, if it comes up that means you are ready to fry the bhujia.
- Once hot, move the handle in a circular motion or press down the namkeen maker over the hot oil to release the bhujia.
- Fry bhujia on medium heat.
- Once cooked from the bottom, flip the bhujia and fry until lightly golden and crisp.
- Remove fried aloo bhujia using a slotted spoon and transfer it onto a tissue paper-lined plate to absorb excess oil. Fry all the bhujia similar way and let them cool completely.
- Once cooled, break aloo bhujia.
- Transfer them to a serving plate/bowl and sprinkle with some chaat masala powder. Toss and enjoy!
- Store aloo bhujia in an airtight container for up to 1 month in an airtight container. Whenever you want to eat, take it in a bowl and enjoy.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Always fry aloo bhujia in medium oil to get the crispy bhujia.
- I have used Kashmiri red chili powder, but you can also use regular red chili powder.
- Don’t fry them in too hot oil, or else the bhujia would burn and get over fried very fast.
- I didn’t add green chilies in the aloo bhujia dough. If you want super hot aloo bhujia, then you can also add 1 teaspoon green chili paste to the dough.
- Don’t knead a firm dough. The dough should be soft and slightly sticky.
- Make sure to add 1-2 teaspoons of oil if you want soft yet crunchy namkeen.
- Adding oil to the dough would also help in handling the sticky dough.
- If you don’t want to grate potatoes, then you can mash them using a potato masher.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/aloo-bhujia/
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