Aloo Bhujia Recipe (Aloo Sev Recipe) How to make Aloo Bhujiya Sev
US measuring cups are used (1 cup = 240 ml)
grams (4 servings)
8 Black peppercorns
½ inch Cinnamon stick
1 Green chili
10 Mint leaves
2 teaspoons Lemon juice
For Aloo Sev Recipe:
150 grams or 1 cup Besan (gram flour) tightly packed
150 grams or 1
Besan (gram flour)
250 grams or 1 cup Potatoes (boiled, peeled, grated and measured tightly packed)
250 grams or 1
(boiled, peeled, grated and measured tightly packed)
Salt to taste
⅛ teaspoon Hing (Asafoetida)
¼ teaspoon Turmeric powder
½ teaspoon Black salt (Kala namak)
Black salt (Kala namak)
1 teaspoon Amchur powder (dried mango powder)
Amchur powder (dried mango powder)
1 teaspoon Red chili powder
Red chili powder
Boil the potatoes till soft. Once cooled down, peel the skin and grate.
Make fine powder from peppercorns, cloves and cinnamon stick using the grinder.
Then add green chilies, mint leaves, lemon juice and make smooth paste.
Making Aloo Bhujia Recipe:
Mix besan, salt and all the spice powders (hing, turmeric powder, black salt, amchur, red chili powder) in a bowl.
Then add boiled, grated potatoes and above prepared paste.
Start mixing and knead into smooth and soft dough without adding any water.
Heat the oil in a pan on medium heat for frying.
Meantime, grease the inside of the sev machine and disc. Please use the disc which has very tiny holes.
Now divide the dough into two portions and fill the sev machine container with one part of the dough and close tightly.
Once oil is hot, drop the sev directly into the hot oil and fry till crisp and slightly golden brown in color.
Then remove it using slotted spatula and keep on paper towel lined plate.
Repeat the same for rest of the dough.
Once sev cools down completely, it is ready to serve.
*Nutrition information is a rough estimate for 1 serving
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