Aloo bhujia | Crispy Aloo sev

Aloo bhujia | aloo bhujiya|  Crispy Aloo sev | Omapodi recipe | Oma podi |  alu Sev | Besan Sev | Omapodi mixture | Diwali snacks Recipes | Omapodi Video recipe|  Deepavali Recipes with step by step pictures and video recipe. Check out the aloo sev video recipe. If you like the video pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF

aloo bhujiya

Aloo Bhujia is a popular Indian snack made from deep-fried, spicy potato vermicelli or potato sticks. It is a crunchy and savory snack that is often enjoyed with tea or as a side dish with meals.

Should I sieve Kadalai maavu for potato sev?

Lump-free | grain-free batter results in the best Omapodi.  If you think besan has lumps, sieve first, then prepare the dough

How much water should I add to the batter?

The exact quantity might vary depending on the type of besan flour you use. I generally add 4:1 (besan to water ratio) then add extra water as required. Avoid pouring water. Always add little by little and make a pliable crack-free dough.

How long should I fry Omapodi?

Sev fries fast compared to the murukku variety. Always  Fry besan sev  till bubbles subside and sshh sound ceases

Can I skip Carom seeds?

it is optionally but little gives a subtle flavor. also good fro digestion.

Should I add Asafoetida?

YEs, also give nice flavor also good for digestion.

Optimal oil temperature

• Drop a little dough in hot oil
• Too hot oil – dough turns dark (burn)
• Not hot enough – sink to the bottom of the pan soon after dropping
• Right Oil Temperature – dough floats in a few seconds without changing color

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ingredients

Soak Omam

1/8 tsp Carom seeds

1/4 cup hot water

Grind potato

120 grams potato

1/2 tsp turmeric powder

1 tsp kashmiri chilli powder

6 mint leaves

1/2 tsp chaat masala

1 tsp lemon juice

1/2 tsp black salt

1/2 tsp garam masala

 aloo bhujiya dough

1 cup+ 1/4 cup fine besan flour

2 tbsp + 1/2 tbsp  rice flour

Asafoetida

required salt

1/2 tbsp + as-needed water

1/2 tbsp oil

How to make aloo bhujia with step-by-step pictures

Soak Omam

• Add carom seeds and hot water in a vessel and soak for 1 hour

Pressure cook and grind potatoes

• Pressure-cook potatoes with enough water for two whistles

• cool and peel the potato

• Transfer to the mixie

• Furthermore add turmeric powder, garam masala, Kashmiri chilli powder, chaat masala, black salt, lemon juice, and mint leaves; grind well

Heat oil

• Heat oil in a heavy-bottomed deep wide pan at medium flame

Aloo sev dough

• Take 1 cup of besan flour and 2 tbsp of rice flour; mix well

• Furthermore add ground potato, filtered carom water, asafoetida, and salt; mix well and knead

• Add remaining besan and rice flour; mix well

• Wash your hands and wipe well
• grease with oil and knead again

• furthermore, add 1/2 tbsp of hot oil and 1/2 tbsp of water; mix well

• sprinkle extra water and make a pliable crack-free dough
• cover with a damp cloth 

Check oil temperature

• Drop a little dough in hot oil
• Too hot oil – dough turns dark (burn)
• Not hot enough – sink to the bottom of the pan soon after dropping
• Right Oil Temperature – dough floats in a few seconds without changing color 

Fry aloo bhujia

• Place omapodi press in a murukku achu and grease a little oil

• Furthermore, add  a portion of the dough 

• Gently press one layer of aloo sev and fry till the oil bubble subside

• Flip and fry the other side till the bubble subsides and sshhh cease goes off

aloo bhujiya namkeen

• prepare the entire batch and add on a wide plate

• add chaat masala according to your taste

• break into small pieces and mix well

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Ingredients

Soak Omam

• 1/8 tsp Carom seeds
• 1/4 cup hot water

Grind potato

• 120 grams potato
• 1/2 tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 6 mint leaves
• 1/2 tsp chaat masala
• 1 tsp lemon juice
• 1/2 tsp black salt
• 1/2 tsp garam masala

aloo bhujiya dough

• 1 cup+ 1/4 cup fine besan flour
• 2 tbsp + 1/2 tbsp rice flour
• Asafoetida
• required salt
• 1/2 tbsp + as-needed water
• 1/2 tbsp oil

Instructions

Soak Omam

• Add carom seeds and hot water in a vessel and soak for 1 hour

Pressure cook and grind potatoes

• Pressure-cook potatoes with enough water for two whistles
• cool and peel potato
• Transfer to the mixie
• Furthermore add turmeric powder, garam masala, Kashmiri chilli powder, chaat masala, black salt, lemon juice, and mint leaves; grind well

Heat oil

• Heat oil in a heavy-bottomed deep wide pan at medium flame

Aloo sev dough

• Take 1 cup of besan flour and 2 tbsp of rice flour; mix well
• Furthermore add ground potato, filtered carom water, asafoetida, and salt; mix well and knead
• Add remaining besan and rice flour; mix well
• Wash your hands and wipe well
• grease with oil and knead again
• furthermore, add 1/2 tbsp of hot oil and 1/2 tbsp of water; mix well
• sprinkle extra water and make a pliable crack free dough
• cover with a damp cloth
• Check oil temperature
• Drop a little dough in hot oil
• Too hot oil - dough turns dark (burn)
• Not hot enough - sink to the bottom of the pan soon after dropping
• Right Oil Temperature - dough floats in a few seconds without changing color

Fry aloo bhujia

• Place omapodi press in a murukku achu and grease a little oil
• Furthermore, add a portion of the dough
• Gently press one layer of omapodi and fry till the oil bubble subside
• Flip and fry the other side till the bubble subside and sshhh cease goes off

aloo bhujiya namkeen

• prepare the entire batch and add on a wide plate
• add chaat masala according to your taste
• break into small pieces and mix well

Video

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