Aloo bhujia is a popular dry Indian snack prepared using potatoes, gram flour and spices. It is an easy, simple, spicy and savory deep-fried snack.

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Aloo Bhujia, a beloved Indian snack, combines the comforting flavors of potatoes, gram flour, and spices into crunchy, golden strands of delight. Light yellow, this crispy treat stands out visually and captures the essence of festive celebrations and casual gatherings. Whether for a special occasion, a cozy meetup, or an everyday tea-time indulgence, Aloo Bhujia has become a must-have snack.

While it’s easy to grab a packet from the store, why settle for store-bought when you can recreate this iconic snack at home? Making Aloo Bhujia at home ensures a fresher, tastier, and healthier version. The best part? It’s incredibly simple! With just a few basic ingredients and no complicated steps, you’ll have a batch of crunchy, spicy potato noodles that are perfect for topping salads, adding a zing to chaats and bhel, or simply enjoying as a standalone snack with a hot cup of chai.

In this recipe, we use classic spices to bring out its authentic flavor, but you can easily personalize it by adding crushed peppercorns, ginger powder, or your favorite spice mix for a twist. Homemade Aloo Bhujia is not just about taste; it’s about creating memories and comfort, one crispy bite at a time. Let’s dive into the recipe and discover how to make this irresistible snack, right from the comfort of your kitchen!

Note that, you need to fry these on a low to medium flame and also you have to remove them from the oil when they reach a yellowish colour as they continue to cook even after it is removed from the oil. So it may turn so dark if you overcook.

Lastly, the quantity of the potatoes and the besan can be altered according to your taste. So, you can experiment with the quantities of the potatoes and besan, and also with the spices to get a perfect signature recipe of yours.

Aloo bhujia

Aloo bhujia is a popular dry Indian snack prepared using potatoes, gram flour and spices. It is an easy, simple, spicy and savory deep-fried snack.

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Prep Time 7

Cook Time 8

Total Time 15

Course Snack

Cuisine Indian

Servings

Ingredients

2 Boiled potatoes
1 cup Gram flour / Besan
Rice flour (as required)
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Dry mango powder
1/2 tsp Garam masala
1 pinch Mint leaf powder
1/4 tsp Asafoetida / Hing
Salt (as required)
Oil (to fry)

Instructions

Transfer the boiled potatoes into a bowl and mash them.
Add gram flour, turmeric powder, chilli powder, garam masala, asafoetida, dry mango powder, mint leaf powder and salt.
Don't add any water. Mix everything well, you will get a sticky dough.
Start adding the rice flour and adjust it according to the consistency. You need to get a soft dough out of this.
Add 1 tbsp of oil and knead the dough.
Heat oil in the pan.
Take a chakli / murukku maker. Use the small holes (or fine net) option. Fill 3/4 th of it with the prepared dough.
Press the dough over the hot oil.
Fry in hot oil and in low to medium flame.
Flip and cook both sides until it is golden brown.
Once removed from oil, allow it to cool it for sometime.
Crush the aloo bhujia and store it in a air tight container.

Video

Keyword Aloo bhujia, Potato fried noodles

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Aloo Bhujia – Step by Step Instructions

Transfer the boiled potatoes into a bowl and mash them.

Sieve and add the gram flour into the mashed potatoes.

Add the turmeric powder, chilli powder, garam masala, asafoetida, dry mango powder, mint leaf powder and salt.

Give a nice mix to get a sticky dough. Do not add water.

Start adding the rice flour and adjust it according to the consistency. You need to get a soft dough out of this.

Add 1 tbsp of oil and knead the dough.

Take a chakli / murukku maker. Use the small holes (or fine net) option. Apply oil and fill 3/4th of it with the prepared dough.

Press the dough over the hot oil. Fry in hot oil and in low to medium flame.

Flip and cook both sides until it is golden brown.
Once removed from the oil, allow it to cool for some time.

Crush the aloo bhujia and store it in an airtight container.

Cooking Tips For Aloo Bhujia

Potato Selection: Use starchy potatoes like Russet or any variety suitable for making fries. They help achieve a crispier texture.
Gram Flour Consistency: Sift the gram flour (besan) before using it to remove any lumps. This ensures a smooth and even dough for perfect aloo bhujia strands.
Spice Variations: While the classic recipe uses basic spices like red chili powder and chaat masala, you can experiment with additions such as:
- Crushed peppercorns for extra heat.
- Ginger powder for a hint of warmth.
- Hing (asafoetida) for an earthy flavor.
- Dried mint powder for a refreshing twist.
Kneading the Dough: Make sure to knead the dough until it’s soft and smooth. This helps in shaping the aloo bhujia and ensures it passes smoothly through the mold.
Deep Frying Temperature: Fry the bhujia on medium heat. High heat will burn the strands quickly, while low heat may make them absorb excess oil. A consistent medium flame gives an even, crispy texture.
Oil Absorption: Always drain the fried bhujia on a paper towel to remove excess oil, ensuring a light and crunchy snack.

Storage and Shelf Life:

Storage: Store the cooled bhujia in an airtight container to maintain its crispiness. It stays fresh for up to 2-3 weeks when stored properly.
Avoid Moisture: Ensure the bhujia is completely cool before sealing it. Moisture can make it lose its crunch.

Serving Suggestions:

Chaat Topping: Sprinkle it over bhel puri, sev puri, or dahi puri for added crunch and flavor.
Salad Crunch: Add it to salads for a spicy, crispy element that enhances texture.
Tea-time Snack: Pair it with masala chai or ginger tea for a delightful evening treat.
Custom Seasoning: For a flavor boost, toss the prepared bhujia with some chaat masala or a squeeze of lemon juice before serving.

Customization:

Gluten-Free Option: Aloo Bhujia is naturally gluten-free as it uses gram flour, making it suitable for those with gluten sensitivities.
Healthier Twist: For a healthier option, try air-frying or baking the bhujia instead of deep-frying. Adjust the cooking time to ensure it turns crispy.

How to Make Aloo bhujia | Potato snacks