Aloo Sev Bhujia Namkeen – Potato Besan Noodles

Aloo Sev Bhujia Namkeen – Potato Besan Noodles – a popular crisp savory snack made from mashed potatoes, chickpea flour and spices. Eat a spoonful of aloo bhujia, and you will want to upturn the whole bag into your mouth.
It is a must make during festivals or during meet ups, and is served with Murukku, Chivda Namkeen, and other dry snacks. It can also be enjoyed as an evening snack with a hot cup of tea. Nowadays this snack is being increasingly bought from stores, and while they are good, it is fun to make this dish from scratch at the comfort of your home. Apart from this, you can keep a tab on the quality of ingredients used to make this dish and make sure no unwanted stuff is added in it.
Also, Aloo Bhujia can be served along with Aloo Poha and the combination tastes yummy as well! I even pack Aloo Bhujia for my kid’s lunch box and as an accompaniment, as well. Here’s a very easy way to make Aloo Bhujia Sev Recipe.
Below is the step by step video instructions for making Aloo Bhujia sev.

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Aloo Bhujia Sev
Recipe Creator: Bhavna
Ingredients
  • Potato - ½ cup Boiled, peeled and grated
  • Besan - 1 cup
  • Oil - 1 tbsp and for frying
  • Salt - 1 tsp
  • Chaat masala - ½ tsp and ½ tsp for sprinkling on top.
  • Red chili powder - ½ tsp
  • Heeng - ¼ tsp
  • Baking soda - a pinch
  • Lemon juice - 1 tbsp
  • Dry pudina powder - ½ tsp
Instructions
  1. Mix besan, grated potato and oil in a pan.
  2. Mix together nicely.
  3. Add salt, ½ tsp chaat masala, red chili powder, heeng, baking soda and lemon juice.
  4. Mix nicely.
  5. Add very little water and knead to make a tight dough.
  6. Cover and keep the dough for 10 minutes.
  7. Heat oil in a pan.
  8. Divide the dough in 4 parts.
  9. Fill one part in the sev press fitted with fine net.
  10. Press the sev press over the hot oil.
  11. Simmer the heat.
  12. Fry till golden brown from both the sides.
  13. Remove from oil on a kitchen tissue lined plate.
  14. Cool.
  15. Break the bhujia into small pieces.
  16. Sprinkle the remaining chat masala and dry pudina powder on top.
  17. Store in an airtight container.