For the longest time, I didn’t know that there is something called aloo sev. For me sev was only what is made from besan. It has to be thinner and lesser spicier than bhujia. But now I am enlightened and I know about Aloo Sev as well. I have tasted it a few times and I cannot stop eating it if its around. Mentioned below is a tasty recipe of this every household snack. Please try and let us know how is it 🙂
Prep and Cook time: 20 minutes
- 4 medium potatoes
- 1-1/2 cups Besan
- 1/10 teaspoon Asafoetida (hing)
- 2 tsp Lemon juice
- 1 tsp Red Chilli powder or as per your taste
- 3/4 tsp Garam Masala powder
- 1/8 teaspoon Chaat masala
- 1 tsp Cashew nuts (blanched)
- 1 tsp Peanuts
- Salt to taste
- Oil for deep frying
- Pressure cook the potatoes for 4 whistles, till they turn soft.
- Roast or fry the Peanuts and Cashew nuts in little oil and keep aside.
- Peel the skin of boiled Potatoes and mash them without any lumps.
- Take a big bowl and combine mashed Potatoes, Besan, Lemon juice, salt, Chaat masala, Asafoetida and Garam masala powder.
- Add a little oil and knead into a pliable dough. At this moment, the mixture will be a little sticky, but that’s okay.
- Heat a good amount of oil in a frying pan. Now carefully put the dough inside the Murukku presser, and start squeezing in hot oil.
- Aloo Bhujia gets cooked very fast, so keep stirring and take it out as soon as it is done.
- The sizzling sound will subside once it is cooked and little browned. Be careful not to get it too brown.
- Repeat the same process for the rest of the dough.
- Drain Aloo Bhujia on the paper napkins and then quickly toss with fried Cashew nuts and Peanuts
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