Homemade Aloo Bhujia reminds me of afternoon tea time in Indian households. This crunchy potato-based snack combines the earthiness of potatoes with the light, crispy texture that comes from proper frying. I learned to make this from my grandmother, who always insisted on using room temperature ingredients for the best results.
About the Recipe
This recipe makes basic pantry ingredients into a satisfying snack that rivals store-bought versions. The combination of rice flour and gram flour creates the perfect crunch, while potatoes add substance and chaat masala brings that characteristic tangy-spicy flavor profile Indian snacks are known for.
Why you will love this recipe
The beauty of making Aloo Bhujia at home lies in controlling the ingredients and freshness. You can adjust the spice levels to your preference and enjoy it hot from the fryer. The recipe is forgiving and allows room for experimentation with seasonings. The process itself is therapeutic — watching the thin strands turn golden in hot oil is oddly satisfying.
Cooking Tips
make sure potatoes are completely cooled before mashing to prevent lumps. Keep the oil temperature steady at medium heat — too hot will brown the bhujia too quickly, too cool will make it greasy. Test the consistency by pressing a small portion through the maker. The dough should hold shape but press through easily.
Serving and Storing Suggestions
Makes around 2 cups. Preparation time: 30 minutes. Serve as a tea time snack or use as a crunchy topping for chaats and street food. Stores well in an airtight container for up to 2 weeks. Best kept in a cool, dry place.
Similar Recipes
- 1. Namak Para
- 2. Besan Sev
- 3. Moong Dal Namkeen
Nutrient Benefits
Potatoes provide essential carbohydrates and vitamin C. Gram flour adds protein and fiber to the snack. While this is a fried food, using fresh oil and proper temperature control helps maintain nutritional value. The spices, particularly in chaat masala, aid digestion.
Homemade Aloo Bhujia
Ingredients
- 4 Potatoes boiled
- 1 cup Raw Rice Flour
- 1 cup Gram Flour
- 1/4 cup Butter
- 2 tsp Chaat Masala Powder
- as per taste Salt
- as required for frying Oil
Instructions
- Peel and mash the potatoes well.
- Ensure there are no lumps.
- Add butter and mix well.
- Mix the rice flour, gram flour, chaat masala powder and salt in a bowl.
- Add the potato mixture and some water (if required).
- Mix well to a smooth, pliable dough.
- Heat oil in a frying pan over medium flame.
- Add the potato mixture to a ompodi (or a sev) maker.
- Gently press over the hot oil and cook until light golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
Notes
- This gets cooked faster, so keep an eye on it and ensure it does not get burnt.
- If desired, sprinkle a bit of chaat masala powder after step 10.
- Ompodi maker is nothing but a murukku press with a plate to make ompodi. Insert the plate into the murukku press and add the dough. Then insert the top and press gently.
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Frequently Asked Questions
Can I make this without a sev maker?
While a sev maker is traditional, you can use a potato ricer with small holes or a piping bag with a small round tip. The texture will be slightly different but still enjoyable.
Why is my bhujia turning too brown too quickly?
This usually happens when the oil is too hot. Maintain medium heat and test with a small portion first. The bhujia should take 2-3 minutes to reach golden brown.
How do I achieve the right dough consistency?
The dough should be firm but pliable. If too dry, add water a teaspoon at a time. If too wet, add equal parts rice flour and gram flour until right consistency is achieved.
2 comments
it is easy to follow your recipe smoothly as it is elaborated
Thank you 🙂