Aalu Bhujiya

Padmini

A spicy, tangy and crispy snack made using potatoes and gram flour. Can be stored and eaten for days together.

Prep Time 20

Cook Time 30

Course Snacks

Cuisine Indian

First, make the Aalu Bhujiya masala and keep it ready. For that combine all the ingredients.
Grind them into a fine powder.
Now, start the process of making aalu bhujiya.
Grind the boiled potatoes in a mixer. Add only as much water, as is needed to grind the potatoes to a fine paste.
Transfer this to a mixing bowl.
To this, add rice flour, gram flour, salt, red chilli powder, turmeric powder, oil and asafoetida.
Mix well. The final consistency should not be very loose. It shouldn't be tight either (like roti dough).
Heat oil in a pan.
Grease your hands with oil. Also, grease the press. Take portions of the dough and put it in the bhujiya press.
When the oil becomes hot, reduce the heat to medium. Now, using the bhujiya press, release strings of the dough in a circular fashion on the hot oil.
Now, increase the heat and let it fry.
Flip and let it fry on the other side also.
Remove when it is golden brown.
That way, use all the dough.
When you take out one batch after frying, transfer it to a big mixing bowl. Crush the bhujiya and, while it is hot, mix it with a portion of the bhujiya masala.
This way, every time you take out a batch, keep combining it with the bhujiya masala till all the dough and bhujiya masala are used.
In the end, give everything a good mix.
When the bhujiya comes to room temperature, store it in an air tight container.

Keyword Aaloo Bhujiya, Aalu Bhujiya, Dry Snack Recipe