How long it take: 45 minutes
This was in my to-do list for a while. I prepared it a couple of times experimenting with change of ingredients and this time it turned out delicious and thought of just sharing it with you all. I was normally buying Haldirams alu-bhujia for topping with upma and semiya, but I now have switched to my own version! By the way, there is already a Bhujia sev that I put up earlier.
What you need to have:
1. Boiled and grated potato – 1/2 cup
2. Chick pea atta – 3/4 cup
3. Rice atta – 1/3 cup
4. Garam masala powder – 3/4 teaspoon (home made)
5. Turmeric powder – 1/2 teaspoon
6. Asafoetida powder – 1/3 teaspoon
7. White pepper powder – 1/2 teaspoon
8. Black salt powder – 1 or 2 pinch
9. Raw cooking oil – 1 tablespoon
10. Water as desired
11. Salt – to taste
12. Cooking oil – 2 cups ( to fry)
Ingredients of alu-bhujia sev
What you do with what you have:
1. Wash, peel cook potato in the cooker as usual till soft. On cooling, grate it and keep it aside..
2. Sieve both the atta in the siever. Transfer it to a wide bowl along with turmeric powder, salt, black salt powder, asafoetida powder, white pepper powder, garam masala powder, grated potato and cooking oil.
All ingredients in a bowl
3. Mix the dough along with other ingredients and add very little water to make a medium soft dough.
4. Place a part of the dough in the bhujia mould. Place a skillet with cup of cooking oil in it on medium flame. On heating just press bhujia with the mould till one batch of bhujia is pressed out. Fry it till crispy and flip it and fry till done. Repeat the same process for the remaining dough.
Dough in the bhujia mould
Alu-bhujia being fried
5. On cooling just transfer it to a air tight container and will remain afresh if fresh cooking oil is used for frying.
Ready to serve Alu bhujia sev:
Good to remember:
1. Potato must be cooked very smooth to make the dough and to mix it easily with the dough.
2. The dough should not be very smooth to avoid it from not penetrating well from the mold. (That depends upon your mold)
3. More smoother the dough sev will absorb more oil for frying.