A crunchy potato snack, made with a dash of spice to the potato and gram flour, Aloo Bhujia is not just tastier but also a healthier alternative to potato chips. Being one of the staple snacks in many Indian homes, Aloo Bhujia is a favourite among people of all ages.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel and chop the boiled potatoes.
Grind the potatoes in a mixer jar with gram flour and water to make a smooth paste.
Transfer the paste to a bowl and add salt, turmeric powder, red chili powder, roasted cumin powder, chaat masala, and 2 tbsp oil. Mix well.
Fill the mixture into a piping bag and transfer it into a plastic bottle. Cap the bottle with a lid and make small holes in the lid.
Heat oil in a pan. Squeeze the mixture through the holes into the hot oil and fry until golden brown and crispy.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Use a piping bag or a bottle with small holes to create even-sized bhujia.
Adjust the spice levels according to your preference.
Can I use raw potatoes instead of boiled potatoes?
No, boiled potatoes are essential for achieving the smooth texture required for the bhujia mixture.
What type of oil is best for frying?
You can use any neutral oil suitable for frying, such as sunflower oil or vegetable oil.
Can I store Aloo Bhujia?
Yes, you can store Aloo Bhujia in an airtight container for up to a week.
Can I make Aloo Bhujia without a piping bag?
Yes, you can use a plastic bottle with small holes in the lid as an alternative to a piping bag.
Is Aloo Bhujia gluten-free?
Yes, Aloo Bhujia is gluten-free as it uses gram flour instead of wheat flour.
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