Aloo bhujia or potato sev is crispy and crunchy, thin noodles made with potatoes and chickpea flour (besan). A perfect accompaniment to tea or coffee! A perfect topping for bhalla papdi chaat, bhel poori chaat or sev poori chaat!
Boiled Potatoes (4 medium sized)
Chickpea flour (2 cups or less)
Kasuri Methi (2tsp)
Salt (1 tsp)
Kashmiri Red Chilli Powder (1 tsp)
Roasted Cumin Powder (1/3 tsp)
Dry Ginger Powder (1/4 tsp)
Black Pepper Powder (1/4 tsp)
Coriander Powder (1 tsp)
Turmeric Powder/Haldi (1/4 tsp)
Dry mango powder (amchoor) (1/3 tsp)
Oil (for frying and kneading the dough)
Chatt Masala (only for garnish)
1. Sift chickpea flour and keep aside.
2. Pound kasuri methi to a fine powder. Strain, and keep aside.
3. Mash boiled potatoes, and mix in all the spices, including strained kasuri methi
4. Mix together to get lump free dough. Add 1 ½ tbsp oil and mix.
5. Add half the chickpea flour and mix in with dough.
6. Keep adding chickpea flour 1-2 tbsp at a time, and knead till you get soft and not so sticky dough.
7. Apply some oil on your finger and smoothen out the dough.
8. Cover the dough with a lid and allow it rest for 30 minutes.
9. Set a flat bottomed pan with oil to heat at medium.
10. After dough has rested, give a final knead to the dough. Divide in to two parts and shape as logs.
11. Apply oil inside a sev maker.
12. Check oil for doneness.
13. Reduce heat to low, and using sev maker drop thin noodles in to the hot oil. Move in a spiral, avoiding over-lapping the noodles.
14. In a minute, bottom side will be fried.
15. Flip over the sev spiral and fry the bottom side.
16. Transfer on to a paper towel.
17. Crush between fingers to get smaller convenient pieces. Sprinkle chaat masala and serve homemade aloo bhujia/potato sev with hot tea or coffee.
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