Aloo bhujia recipe - Potato Sev Recipe - Diwali Recipe - Snacks Recipe - Pooja Recipes - Festival Recipes

Whenever I buy store brought Sev I prefer flavoured Sev.. One of the Haldiram’s aloo bhujiya is one of my favourite. I like the flavour of Chaat masala. However When I do at home I always do plain Sev. I am big fan of Ajwan. I have posted Potato Murukku. That was my kids favourite Ragi based recipe. I have done many times. So I wanted to try Aloo Bhujia at home for quite sometime. Last time When I tried it didn't turn out to well and made Pakkoda out of it. I forgot to sieve the flours (both Besan and Rice). So This time I sieve it before I make the dough. It came out perfect. I have added Lemon juice, Mint leaves more for flavour. I strongly recommend to you to use it. Even if you are not a big fan of Mint you should try this out. The flavour is very mild in this recipe and it really tasted good

Besan flour - 2 cups
Rice flour - 1/2 cups
Potato - 3/4 cups (mashed)
Mint leaves - 10
Cumin seeds - 1 teaspoon
Lemon juice - 1.5 teaspoon
Red chilli Powder - 1 teaspoon
Ajwan - 1/2 teaspoon
Asafoetida - 2 generous pinch
Oil to deep fry
Chat masala - 2 teaspoon (or adjust to your taste)
Curry leaves - 15 ( optional)


Grind together Mint leaves, lemon juice, Cumin seeds, Ajwan and salt. Add mashed potato, red chilli powder, salt, Asafoetida. Grind to smooth paste
Take sieved Flours, Grinded paste and make a non sticky dough by adding water little by little
Take murukku presser with Sev plate. Fill it with dough
Add oil in Deep curved pan. Heat it. Once oil is hot reduce the flame and squeeze the dough in single layer increase the flame to medium. Cook it. Turn it over and cook till bubbles subside. 
Drain the oil and take it out ( I prefer to use a stick like what u see in the pic) place it in kitchen tissue paper to drain extra oil
Repeat the process. If you are using curry leaves in the end add it to oil. Fry till crispy and take it out. once all are done crush it with your fingers. Add Chaat masala and mix well. Add crushed Curry leaves. And mix well
Store it in air tight container and enjoy