aloo bhujiya
Aloo Bhujia is a popular Indian snack made from deep-fried, spicy potato vermicelli or potato sticks. It is a crunchy and savory snack that is often enjoyed with tea or as a side dish with meals.
Should I sieve Kadalai maavu for potato sev?
Lump-free | grain-free batter results in the best Omapodi. If you think besan has lumps, sieve first, then prepare the dough
How much water should I add to the batter?
The exact quantity might vary depending on the type of besan flour you use. I generally add 4:1 (besan to water ratio) then add extra water as required. Avoid pouring water. Always add little by little and make a pliable crack-free dough.
How long should I fry Omapodi?
Sev fries fast compared to the murukku variety. Always Fry besan sev till bubbles subside and sshh sound ceases
Can I skip Carom seeds?
it is optionally but little gives a subtle flavor. also good fro digestion.
Should I add Asafoetida?
YEs, also give nice flavor also good for digestion.
Optimal oil temperature
Drop a little dough in hot oil Too hot oil - dough turns dark (burn) Not hot enough - sink to the bottom of the pan soon after dropping Right Oil Temperature - dough floats in a few seconds without changing color
AFTER SCHOOL SNACKS IN TMF BAKED INDIAN SNACKS IN TMF FILTER COFFEE WITHOUT CHICORY See more Savory bakshanam recipes
ingredients
Soak Omam
1/8 teaspoon Carom seeds 1/4 cup hot water
Grind potato
120 grams potato 1/2 teaspoon turmeric powder 1 teaspoon kashmiri chilli powder 6 mint leaves 1/2 teaspoon chaat masala 1 teaspoon lemon juice 1/2 teaspoon black salt 1/2 teaspoon garam masala
aloo bhujiya dough
1 cup+ 1/4 cup fine besan flour 2 tablespoon + 1/2 tbsp rice flour Asafoetida required salt 1/2 tablespoon + as-needed water 1/2 tablespoon oil
How to make aloo bhujia with step-by-step pictures
Soak Omam
Add carom seeds and hot water in a vessel and soak for 1 hour
Pressure cook and grind potatoes
Pressure-cook potatoes with enough water for two whistles
cool and peel the potato
Transfer to the mixie
Furthermore add turmeric powder, garam masala, Kashmiri chilli powder, chaat masala, black salt, lemon juice, and mint leaves; grind well
Heat oil
Heat oil in a heavy-bottomed deep wide pan at medium flame
Aloo sev dough
Take 1 cup of besan flour and 2 tablespoon of rice flour; mix well
Furthermore add ground potato, filtered carom water, asafoetida, and salt; mix well and knead
Add remaining besan and rice flour; mix well
Wash your hands and wipe well grease with oil and knead again
furthermore, add 1/2 tablespoon of hot oil and 1/2 tablespoon of water; mix well
sprinkle extra water and make a pliable crack-free dough cover with a damp cloth
Check oil temperature
Drop a little dough in hot oil Too hot oil - dough turns dark (burn) Not hot enough - sink to the bottom of the pan soon after dropping Right Oil Temperature - dough floats in a few seconds without changing color
Fry aloo bhujia
Place omapodi press in a murukku achu and grease a little oil
Furthermore, add a portion of the dough
Gently press one layer of aloo sev and fry till the oil bubble subside
Flip and fry the other side till the bubble subsides and sshhh cease goes off
aloo bhujiya namkeen
prepare the entire batch and add on a wide plate
add chaat masala according to your taste
break into small pieces and mix well
