Aloo Bhujia in hindi/ /बाज़ार जैसा आलू भुजिया कैसे बनायें/bikaneri bhujia at home/roshniscuisine

Home  >>  Carry to Trip  >>  Aloo Bhujia in hindi/ /बाज़ार जैसा आलू भुजिया कैसे बनायें/bikaneri bhujia at home/roshniscuisine

Aloo Bhujia in hindi/ /बाज़ार जैसा आलू भुजिया कैसे बनायें/bikaneri bhujia at home/roshniscuisine

31946090_1677129782341510_2482290449100832768_nYou can watch the video recipe here

My son Saatvik generally doesn’t like dry snacks much…but this time he just loves aloo bhujia.Whenever he is having food he demands to give aloo bhujia with food.One day he just took the box and start eating…kids are like this only. It is so easy to prepare in home and tasted same like store bought so lets get started

Preparation Time 5 min
Frying Time 2 to 3 min per batch
31959395_1677129439008211_8347867340389482496_n
Ingredients Required

2 medium size boiled potatoes
1 cup besan
¼ cup rice flour
a pinch of asafoetida
¼ tsp turmeric powder
1 tsp cumin powder
1 tsp red chili powder
½ tsp Chaat Masala
½ tsp oil
Black Salt to taste

OIL to deep fry
Sev Maker(Chakli Maker)

31949702_1677129565674865_4381496730802192384_n
Procedure

Peel the potatoes and grate it.
Now add the besan and rice flour to this with all spice masalas except chaat maslaa n oil.
Knead to  a medium soft dough.
Rest the dough for 10 min.
Meanwhile heat the oil for deep frying.
Grease the sev maker with oil and fix the sev mould(finest hole one)
Now make a log out of the dough and place the dough inside the sev maker.
Cover it ,now press the sev makert on the hot oil in circular motion.
Deep fry the bhujia in low to medium flame until it turns golden from both sides.
Flip it in betweens o that it evenly fried from both sides.
Remove to an absorbent paper so that excess oil is drained out.
Sprinkle some chaat masala over this.
Make it cool down and store in an air tight container.

31949798_1677129912341497_8568443060982120448_nNotes

Don’t use water to knead the dough,the moisture in the potatoes is sufficient to make the dough.
By adding rice flour the bhujia is more crispy.
Make sure the boiled potatoes is cooled down completely to make it less sticky.
If the dough is little sticky add little oil to the dough.

31957857_1677128975674924_1543317990110396416_n

Leave a Reply

Your email address will not be published. Required fields are marked *