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 🙂

aloo sev

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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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