Aloo Bhujia Recipe
Indian · Snack · 35 min total
A crispy, spicy Indian snack made from chickpea flour and potatoes, perfect for tea time or as a crunchy topping for chaat.
15
min prep
min prep
20
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups chickpea flour (besan)
- 1/2 cup boiled and mashed potato (about 1 medium potato)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon carom seeds (ajwain)
- 1 teaspoon salt
- 2 tablespoons hot oil
- 1/4 cup water (or as needed)
- Oil for deep frying
Instructions
- In a large bowl, combine chickpea flour, mashed potato, red chili powder, turmeric, carom seeds, and salt. Mix well.
- Add 2 tablespoons hot oil and rub into the mixture until it resembles breadcrumbs.
- Gradually add water and knead into a stiff dough. Cover and rest for 10 minutes.
- Heat oil for deep frying over medium heat.
- Fill a sev press or chakli maker with the dough. Press directly into the hot oil in a circular motion, making thin coils. Fry in batches without overcrowding.
- Fry until golden and crisp, about 3-4 minutes, turning occasionally. Drain on paper towels.
- Let cool completely before storing in an airtight container.
Tips
- Ensure the oil is not too hot, or the bhujia will brown quickly but remain soft inside.
- Add a pinch of baking soda to the dough for extra crispiness.
- Store in an airtight container for up to 2 weeks.
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