Aloo Bhujia, Potato Sev, Jar Snack by Tarla Dalal

Aloo Bhujia,
Recipe Link : https://www.tarladalal.com/Aloo-Bhuji...

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Aloo Bhujia

Made with a dough of mashed potatoes, besan and rice flour, the Aloo Bhujia has a melt-in-the-mouth texture. It also has an awesome flavour, with the spiciness of garam masala and the exhilarating tang of dry mango powder. With a perfect blend of spices, this recipe gives you an authentic flavour just like what you get in the market. Enjoy it with a cup of hot tea. You can also try other recipes like Methi Puri or Healthy Khakhra Chivda .

Preparation Time: 15 minutes.
Cooking Time: 25 minutes.
Makes 4 cups.

¾ cup boiled, peeled and mashed potatoes
1¾ cups besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
2 tsp chilli powder
¼ tsp turmeric powder (haldi)
½ tsp garam masala
½ tsp dried mango powder (amchur)
Salt and to taste
Oil for deep-frying
½ tsp black salt (sanchal) for sprinkling
1 tsp chaat masala for sprinkling

1. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
2. Divide the dough into 2 equal portions.
3. Put one portion of the dough in a greased smallest small hole sev "press" mould, press it properly and cover it with the lid.
4. Heat the oil in a deep non-stick pan, press out thin strands of the sev in batches into the hot oil and deep-fry on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper.
5. Repeat steps 3 and 4 to deep-fry the remaining sev.
6. Keep aside to cool for 5 to 10 minutes.
7. Transfer the sev into a deep bowl, add the black salt and chaat masala evenly over it and break into pieces while mixing it with your hands.
8. Store in an air-tight container and use as required.