aloo bhujia recipe | aloo ki bhujia | haldiram alu bhujia | namkeen bhujia (2024)

aloo bhujia recipe | aloo ki bhujia | haldiram alu bhujia | namkeen bhujia with detailed photo and video recipe. an easy and simple spicy and savoury deep-fried snack made with chickpea flour and mashed potatoes. the recipe is very simple without any complicated steps, but the end result is simply fabulous and tasty. it can be easily served as an evening snack or as a side dish to any meal or even as topping to a sandwich or any breakfast dishes.

aloo bhujia recipe | aloo ki bhujia | haldiram alu bhujia | namkeen bhujia with step by step photo and video recipe. namkeen or spiced sev recipes are always on high demand across india. there are many ways and recipes to make a different kind of namkeen sev or deep-fried noodles. one such hugely popular variety is the aloo bhujia recipe which is a key condiment offering from the haldiram franchise.

i have posted quite a few sev or namkeen recipes till now in my blog, but from recipe perspective, aloo bhujia is the simplest one out of all. the main reason being the ingredient used in it. basically, it requires only 2 ingredients apart from spices and salt added to the dough. i personally like this sev recipe as it offers a combination of taste. it has the starchy taste from the potatoes and also nutty taste from the besan flour. i usually make it in bulk and store it in an airtight container and use it as a topping in almost all of my snack recipe. even though it is traditionally served as just a munching snack but it can also a multi-purpose snack.

anyway, some easy and important tips, suggestions and variations for a perfect aloo bhujia recipe. firstly, in this recipe, i haven’t added spices like black pepper and limited to the basic spice powders. you can experiment and add spices like ginger powder, onion powder and also pepper powder. secondly, you need to fry these in a medium to low flame. also you have to be careful and remove it from oil when it reaches yellowish colour. do not wait till reach dark yellow colour as it continues to cook even after removed from the oil and may turn dark. lastly, in this recipe post, i have used just a boiled and grated potato. you can experiment and increase the quantity of aloo or besan as per your taste.

finally, i request you to check my other detailed snacks recipes collection with this recipe of aloo bhujia recipe. it mainly includes recipes like aloo manchurian, potato bites, samosa, aloo masala grilled sandwich, aloo tikki, bread pakora, aloo pakora, aloo fry, aloo lachha namkeen, aloo bonda. further to these i would also like to highlight my other detailed recipes collection like,

• chaat recipes collection
• sandwich recipes collection
• paratha recipes collection

aloo bhujia video recipe:

recipe card for aloo ki bhujia recipe:

how to make aloo bhujia with step by step photo:

1. firstly, in a large bowl grate 1 potato finely.
   
2. add 1½ cup besan and¼ cup rice flour.
   
3. also add 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp chaat masala, ½ tsp aamchur, ¾ tsp salt and 2 tsp oil.
   
4. mix well making sure everything is combined well.
   
5. knead the dough adding water if required to a smooth and soft dough.
   
6. the dough will be slightly sticky, grease 1 tsp oil and knead to smooth, soft and non-sticky dough.
   
7. grease the small holed mould with some oil and stuff dough into it.
   
8. further, press and spread the bhujia in hot oil forming a circle in the oil and make sure you do not overlap.
   
9. after a minute, flip over and fry the other side till it turns golden and crisp.
   
10. drain over kitchen paper to absorb oil.
    
11. finally, break aloo bhujia into pieces and enjoy tea time snack.
    

notes:

• firstly, grate the potato really well. if there are lumps then may be difficult to pass into sev mould.
• additionally, adding rice flour gives a nice crunch to the sev.
• also, add the mint paste to the dough to get a different flavour.
• finally, aloo bhujia recipe tastes great for 2 weeks when stored in an airtight container.