I have been on a hibernation mode all of last month and I am pushing myself out of it so that the blog gets something delicious to feed on.It’s just the blog that has not been looked after and my folks can vouch for the fact that all at home are well fed and looked after :).

Today we are starting the 58th edition of Blogging Marathon and I have chosen Tea Time Snacks as the theme.

With Diwali around the corner, I also wanted to build up my savories repertoire and hence made dishes that suit both the ideas.

The first dish this week is Alu bhujia , a North Indian Snack made using potatoes and chickpea flour. It is ideal to share during Diwali , crunchy pair with a cup of coffee / tea and in my case the perfect snack during a late night chit chat with my SIL’s.

I used:

Potato – 150 grams / 2 medium sized ones, peeled and cut into 2 or 3 pieces
Besan / chickpea flour – 1 1/2 to 2 cups
Red chili powder- 1 teaspoon
Turmeric powder-1/8 teaspoon
Salt to taste
Chaat masala to taste
Oil -for deep frying

Pressure cook the potatoes till soft. Drain and while still warm, puree in a blender. I did not add water. If the potato cools down, you might have to add a little water. But be sure not to add too much water.

Transfer the potato puree into a bowl, add 1 1/2 cups of besan , salt,turmeric powder, chili powder and mix to combine. Add more besan if teh mixture is too loose / sticky.[ My dough was slightly sticky even after using 2 cups flour.]

Fit the murukku press with the plate with multiple holes / Sev plate as seen in the pic.Grease the press.Take a portion of the dough and put into the murukku press and squeeze out the dough. It must flow freely. If the dough is too tight,add a few spoons of water and knead. If the strands stick together, remove from the press and add more flour.

Press out into hot oil and cook on both sides till crunchy. Regulate the heat between high and medium and take care not to fry it very brown.

Remove from heat and repeat the same process with the remaining dough.Break up the bhujia in a plate and add the chaat masala. Toss gently.

Crunchy Alu Bhuji is ready to be savored….

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Bon Appetit….

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