Aloo Bhujia

• Rest_dough dough for 15 minutes

Nutrition values are AI-estimated based on ingredients.

• 2 cups boiled shredded potatoes
• 1/2 cup gram flour
• 1 teaspoon salt
• 1/2 teaspoon red chili powder
• 1/8 teaspoon asafetida
• 1/8 teaspoon citric acid
• 1/4 teaspoon turmeric
• 2 cups cooking oil

1. 1Boil, peel, and shred potatoes.
2. 2In a mixing bowl, combine shredded potatoes with salt, turmeric powder, red chili powder, asafetida, and citric acid.
3. 3Mix thoroughly by hand until potatoes form a seasoned base.
4. 4Add gram flour (besan) to the potato mixture and knead until a smooth, slightly sticky dough forms.
5. 5Let the dough rest for about 15 minutes.
6. 6Heat cooking oil in a frying pan or wok.
7. 7Load the potato-besan dough into a sev maker.
8. 8Hold the sev maker over the hot oil and press to extrude thin noodle-like strands into the oil.
9. 9Fry the bhujia, turning occasionally, until sizzling stops and they turn light golden-brown.
10. 10Carefully remove the fried bhujia with a slotted spoon and drain on paper towels.

These instructions are our analysis of the original video. Watch on YouTube →