Aloo Bhujia Recipe – Easy Diwali Recipes

Updated on February 24, 2019

Aloo Bhujia Recipe with step by step pictures, is one of the easy snack or savory that is made during Diwali. Bikaneri Aloo Bhujia is a famous namkeen that I love and never hesitate to buy whenever I come across Haldiram packets in super markets.

This Aloo Bhujia recipe is vegan, gluten free and drinks very little oil, despite being deep fried. While Aloo Bhujia is almost like the plain sev or Omapodi that is made across South Indian Households for Diwali, other Indian spices are added to the recipe to make it more spicy, tangy and more tasty.

While Aloo Bhujia in itself can be considered as a chaat, you can also add this on top of other chaat recipes instead of just plain sev to make the chaat more tangy and tasty. Apart from the Spicy Diamond Cuts and the regular Omapodi, this is made for every Diwali in my home as my kids love it so much.

Adjust the chaat masala powder according to your personal preference. You can store it in an air tight container for a fortnight or upto a month to retain the fresh flavor of the spice powder and can be enjoyed at leisure.

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Aloo Bhujia Recipe

A crisp & crunchy snack item made using potato & chickpea flour. (vegan & gluten free)

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: desserts

Cuisine: Indian

Servings: 2 cups

Author: Radhika

Ingredients:

• Potato - 2
• Besan - 1 cup
• Garam masala powder - 1/2 tsp
• Lemon juice - 1/2 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Amchur powder - 1/2 tsp
• Kasuri methi - 1/8 tsp
• Chaat masala powder - 1 tsp
• Salt - to taste
• Oil - for deep frying

Instructions:

• Pressure cook the potatoes for 3-4 whistles till soft. Peel the skin and mash well using a masher while it is still hot devoid of lumps. Add lemon juice and mash well till smooth.
  
  
• Sieve the gram flour well. Now add red chilli powder, turmeric, garam masala powder, amchur, kasuri methi powder, salt and mix well.
  
  
• Add this gram flour mixture to the mashed potato and mix well with your finger tips and knead to a smooth dough. I did not add any water but if the mixture is still dry, sprinkle a little water. It will be sticky, so grease your hands with oil.
  
  
• Heat oil in a pan. Grease the Murukku mould with oil. Insert the sev or omapodi press into it and fill the mould with dough.
• Press out the dough into a circle on a greased flat ladle or on a plastic sheet.
• When the oil has come to correct temperature, gently transfer the Pressed out chakli into the hot oil and let it cook. Gently flip to the other side and cook till golden.
• Remove on a kitchen paper. Continue with the rest of the dough.
  
  
• Place all the sev into a wide mixing bowl. Sprinkle chaat masala powder. Cover the bowl with a lid and shake well for the powder to mix well.
• The sev will automatically get broken to small pieces due to the shaking and lip smacking and tangy Aloo Bhujia is ready to be served.
• Store in an airtight container.