Crispy Aloo Bhujia is a delightful Indian snack that brings together the perfect blend of spices and textures. This savory treat, made primarily from potatoes and gram flour, is a popular choice for tea time or as a crunchy topping for various dishes. Whether you’re hosting a gathering or just looking for a tasty snack, this recipe for crispy Aloo Bhujia will surely impress your family and friends.
Ingredients
- 2 large potatoes, peeled and grated
- 1 cup gram flour (besan)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain (carom seeds)
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions
- Prepare the Potatoes: After grating the potatoes, soak them in water for about 15 minutes. This helps to remove excess starch and keeps them crispy. Drain the water and squeeze out the excess moisture from the grated potatoes.
- Mix the Ingredients: In a large mixing bowl, combine the grated potatoes, gram flour, red chili powder, turmeric powder, cumin seeds, ajwain, and salt. Mix well until all the ingredients are evenly coated.
- Add Water: Gradually add a little water to the mixture, just enough to bind the ingredients together. Be careful not to make the mixture too watery; it should be thick enough to hold its shape.
- Heat the Oil: In a deep frying pan, heat oil over medium heat. To check if the oil is hot enough, drop a small piece of the mixture into the oil. If it sizzles and rises to the surface, the oil is ready.
- Fry the Aloo Bhujia: Using a piping bag or a sev maker, carefully squeeze out thin strands of the potato mixture into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Fry until the strands are golden brown and crispy.
- Drain and Cool: Once fried, remove the Aloo Bhujia from the oil and place it on paper towels to absorb excess oil. Allow it to cool completely before serving.
FAQs
Can I use other types of flour?
While gram flour is traditional for Aloo Bhujia, you can experiment with other flours, but it may alter the texture and taste.
How do I store Aloo Bhujia?
Store crispy Aloo Bhujia in an airtight container at room temperature for up to a week to maintain its crunchiness.
Can I make Aloo Bhujia without frying?
Yes, you can bake the mixture in an oven at a low temperature, but the texture will differ from the traditional fried version.
What can I serve Aloo Bhujia with?
Aloo Bhujia pairs well with green chutney, yogurt, or can be enjoyed as a topping on various Indian dishes.