Alu Bhujia Sev

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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.


Alu-bhujia 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.


12 thoughts on “Alu Bhujia Sev

    sneha said:
    August 2, 2013 at 12:21 pm

    Looks really great

    sneha said:
    August 2, 2013 at 1:35 pm

    Hi. Wanted the recipe on sana polo

    sslr said:
    August 2, 2013 at 4:30 pm

    I have tried this bhujia just now. It was tasty. I do not have white pepper powder and used red pepper powder in that place, yet taste was good. Thanks for sharing with us.

      prathibalrao responded:
      August 3, 2013 at 5:45 pm

      Hi sslr Thanx for the fee back. Many people do prepare and are reluctant to comment on the blog it self.

    Priya said:
    August 2, 2013 at 4:37 pm

    Such a droolworthy sev, cant ask more..Love to munch some now..

      prathibalrao responded:
      August 4, 2013 at 8:47 pm

      Hi Priya,

      Thanx as usual for your expert comments.

    sneha said:
    August 3, 2013 at 10:31 am

    Thank you so much.I will try it today or tomorrow and tell you how it turned out.
    Thanks again sneha

    sneha said:
    August 5, 2013 at 8:38 am

    Hi. I. Had prepared cabbage sana polo yesterday nd it turned out great. Thanks again

      prathibalrao responded:
      August 5, 2013 at 11:28 am

      Hi Sneha,

      Thanx a lot for your encouraging words and please pass on the link of this blog among your friends community.

    sneha said:
    August 5, 2013 at 1:47 pm

    Sure I will.

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