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Aloo Bhujia Recipe

A crisp & crunchy snack item made using potato & chickpea flour. (vegan & gluten free)
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course desserts
Cuisine Indian
Servings 2 cups


  • 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


  • 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.