Aloo Bhujiya

Crispy, golden, and utterly addictive, Aloo Bhujiya is the perfect homemade snack to satisfy your cravings! This traditional North Indian recipe combines finely grated potatoes with a medley of spices like red chili powder, ajwain, and black salt, perfectly bound with gram flour (besan) to create a flavorful dough. Piped through a sev maker and fried to crunchy perfection, Aloo Bhujiya delivers a harmonious balance of spice and texture in every bite. Whether you’re looking for a teatime treat, a party snack, or a flavorful topping for chaat dishes, this easy-to-make delight is sure to impress. Plus, it stores beautifully in an airtight container, making it a go-to snack for any time of the week. Try this irresistible homemade Aloo Bhujiya and experience the joy of a fresh and flavorful nibble straight from your kitchen!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium-sized Potatoes
• 2 cups Gram flour (besan)
• 1 teaspoon Red chili powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Black salt
• 1 teaspoon Salt
• 1 pinch Asafoetida (hing)
• 1 teaspoon Ajwain (carom seeds)
• 2 cups Oil
• 0.5 cup Water

Directions

Step 1

Peel the potatoes and grate them finely.

Step 2

Squeeze the grated potatoes to remove excess water and then pat them dry with a kitchen towel.

Step 3

In a mixing bowl, combine the grated potatoes, gram flour, red chili powder, turmeric powder, coriander powder, black salt, regular salt, asafoetida, and ajwain.

Step 4

Mix all the ingredients well until a dough-like consistency is achieved. Add a little water if necessary to bind the mixture.

Step 5

Heat oil in a deep frying pan over medium heat until it reaches the desired temperature for frying.

Step 6

Fill a sev maker with the potato mixture using a plate with small holes.

Step 7

Once the oil is hot, carefully press the potato mixture into the oil through the sev maker, forming thin strands. Fry in batches, making sure not to overcrowd the pan.

Step 8

Fry the bhujiya until it is golden brown and crispy. This should take about 2-3 minutes per batch. Stir occasionally to ensure even cooking.

Step 9

Remove the fried bhujiya using a slotted spoon and place it on a plate lined with paper towels to absorb excess oil.

Step 10

Repeat the process with the remaining potato mixture.

Step 11

Once all the bhujiya is fried, let it cool completely before storing it in an airtight container to retain its crispiness.

Nutrition Facts

Serving size	1638.8 grams (1638.8g)

Amount per serving	% Daily Value*
Calories	5702

Total Fat 465.40g	597%
Saturated Fat 31.10g	156%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 4483mg	195%
Total Carbohydrate 319.80g	116%
Dietary Fiber 45.80g	164%
Total Sugars 34.70g
Protein 76.20g	152%

Vitamin D 0IU	0%
Calcium 282mg	22%
Iron 24mg	132%
Potassium 6574mg	140%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 5.3%

Carbs: 22.2%