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    Aloo bhujia | Crispy Aloo sev

    November 8, 2023 By Vidya Srinivasan 1 Comment

    26 shares
    Jump to Recipe Jump to Video Print Recipe

    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

    AFTER SCHOOL SNACKS IN TMF

    BAKED INDIAN SNACKS IN TMF

    FILTER COFFEE WITHOUT CHICORY

    See more Savory bakshanam recipes

     

    ingredients

    Soak Omam

    1/8 teaspoon Carom seeds

    1/4 cup hot water

    Grind potato

    120 grams potato

    1/2 teaspoon turmeric powder

    1 teaspoon kashmiri chilli powder

    6 mint leaves

    1/2 teaspoon chaat masala

    1 teaspoon lemon juice

    1/2 teaspoon black salt

    1/2 teaspoon garam masala

     aloo bhujiya dough

    1 cup+ 1/4 cup fine besan flour

    2 tablespoon + 1/2 tbsp  rice flour

    Asafoetida

    required salt

    1/2 tablespoon + as-needed water

    1/2 tablespoon 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 tablespoon 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 tablespoon of hot oil and 1/2 tablespoon 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 teaspoon Carom seeds
    • 1/4 cup hot water

    Grind potato

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

    aloo bhujiya dough

    • 1 cup+ 1/4 cup fine besan flour
    • 2 tablespoon + 1/2 tablespoon rice flour
    • Asafoetida
    • required salt
    • 1/2 tablespoon + as-needed water
    • 1/2 tablespoon 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 tablespoon 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 tablespoon of hot oil and 1/2 tablespoon 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

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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    Comments

    1. Sushma Nair

      November 10, 2023 at 2:35 am

      Hello Vidya ji
      I was looking for this recipe and got it now... Thank you

      Reply

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