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Aloo Bhujia- Potato sev served in white bowls with chai
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Aloo Bhujia

Aloo Bhujia- A crispy vegan gluten free Namkeen that can be made in a jiffy for Diwali. Makes a fabulous Chai time snack.
Prep Time10 mins
Cook Time1 hr
Course: Snack
Cuisine: North Indian
Servings: 4


  • Sev Press ( Check out our Amazon shop to know which is ours)
  • Frying Pan
  • Slotted ladle
  • Colander
  • Mixing bowl


For the Potato Paste

  • 2 medium size Potatoes boiled and peeled
  • 10 mint leaves
  • 1 tsp Chaat masala
  • 1 tsp Chili Powder
  • 1 tsp Turmeric powder
  • 1 tsp Black salt
  • 1 tablespoon Lemon juice

For the dough

  • 1 c Besan
  • 1 recipe Potato paste
  • ½ teaspoon Salt or to taste

For frying

  • 250 ml Vegetable oil or Cold-pressed peanut oil


Grinding the mixture

  • Combine the potato, spice powders, green chili, lemon juice and mint leaves in a blender. Add water and grind this to a smooth lump free paste.

Making the dough

  • Once done, sieve the besan well.
  • Now, combine the sieved besan and the ground paste in a mixing bowl.
  • Slowly incorporate the ground paste into the besan and mix into a smooth crack free dough. Parallelly, heat a pan with oil for deep frying.
  • It is okay if the dough is slightly sticky. If you are finding the mixing to be difficult, wet your hands and continue to mix the dough.

Filling the Sev Press

  • Once the dough is ready, grease the Sev press. Shape a ball of the Bhujia dough into a log and put it in. Close the press.

Frying the Bhujia

  • Check the oil temperature first before piping the sev in. To do this, pinch a small piece of dough and drop it into the oil. If it comes floating to the surface immediately, that is the right heat.
  • When the oil is hot, squeeze the dough in circles into the oil directly.
  • Make sure the flame is always on low. And do not squeeze the dough into the oil in an overlapping fashion.
  • Flip the Bhujia midway while frying to ensure that it is cooked evenly.
  • The Bhujia will float on the surface and the oil will not have any more bubbles on the surface. This means that the Bhujia is completely fried. Another indication is that there will be no sizzling sound from the oil when its completely fried.
  • Once one batch of Bhujia is fried, drain on a kitchen towel. Let it cool down for a bit. Then break them down into smaller pieces.
  • Store the fried Bhujia in clean and dry airtight container.
  • Repeat the same process with the remaining dough.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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