Aloo Bhujia (Aloo Sev)

Aloo Bhujia Recipe - This crispy aloo sev is perfect savory tea-time snack or Diwali namkeen snack. Make a big batch, store in container and enjoy it for weeks.

It is made from besan and potatoes with few spices. While making the dough for potato sev, you need to make sure that dough should not be too soft or sticky. Otherwise it will absorb too much oil and won’t taste good.

Since the Diwali is near, I have made this aloo sev. Other than this, I do make mathri, poha chivda, namak paare, chorafali, mathiya etc.

I love to eat aloo bhujia sev just because of it’s chatpata (tangy) taste. This comes from amchur and lemon juice. I have tried Balaji and Haldiram packets and the taste of this recipe is close to the packet ones.

Along with chatpata taste, it also has spicy taste. It comes from addition of red chili powder and green chilies. If you like less spicy then reduce the amount of chilies.

Check out other sev recipes
Plain sev // Tikha gathiya

Step By Step Photo Instructions:

Prep: Boil the potatoes in the pressure cooker till soft. Once it is cool to touch, peel the skin and grate them. Make sure to grate them using fine grater, because we do not want any chunks of potato. FYI: 250 grams is the measurement for raw potatoes. 1 cup tightly packed measurement is for boiled, grated potato.

1) Take peppercorns, cloves and cinnamon stick into into a grinder jar.

2) Make fine powder out of it.

3) Now add chopped green chilies, mint leaves and lemon juice.

4) And grind it into smooth paste. If needed you can add just couple of teaspoon of water, not more. Keep this paste aside.

5) Now take besan in a bowl and add salt, hing, turmeric powder, amchur, black salt and red chili powder.

6) Mix well.

7) Add prepared paste and grated potatoes.

8) Start mixing using your fingers, it will be really sticky.

9) Knead into smooth, soft dough. NO NEED to add any extra water, moisture from potatoes is enough to make soft dough. Since this is sticky dough, at the end you may need to wash your hands, grease it and again knead to make smooth dough.

10) Now Heat the oil in pan on medium heat for frying. To make this potato sev, you will required sev machine or sev maker. In that we will be using the disc which has very tiny small holes. Grease the inside of the sev machine and plate using oil.

11) Divide the dough into two portions and fill the machine with one dough portion. Close the sev maker tightly.

12) Once the oil is hot enough for frying, hold the machine over the pan, and turn the handle into clockwise and thin sev will come out from the bottom and will drop into hot oil. As it falls, keep moving the machine, so all the sev does not dump at one place.

13) Do not overcrowd the pan. Once done, move the handle into reverse motion so sev will stop coming. Fry for some time, do flip them halfway through.

14) Once it becomes light brown in color and slightly crisp, remove it from the oil using slotted spatula.

15) And keep them on paper towel lined plate. Repeat the same from rest of the dough.

16) Once it cools down completely, break them using your hand. It is ready to serve or store.

You can store this aloo sev in airtight container or jar for 3-4 weeks or more.

Serving suggestion: Serve aloo bhujia as a morning or evening snack with a cup of tea or coffee.

Did you try this aloo bhujia recipe (Aloo sev)? I’d love to hear about it! Leave a review in the comment section below.