Aloo Sev | Aloo Sev Namkeen | Aloo Sev Namkeen Recipe | How to Make Aloo Bhujia Sev | Aloo Bhujia | Aloo Bhujia Recipes | Aloo Sev Wafers | Aloo Bhujia Sev | Aloo Sev Recipe in English | Aloo Sev Recipe in Hindi | Here's a classic recipe for Aloo Sev – a crispy, savory snack made from potatoes and gram flour (besan), very popular in Indian cuisine:
Ingredients:
2 medium potatoes (boiled and peeled)
1 cup gram flour (besan)
1 tablespoon rice flour (optional, for crispiness)
1/2 teaspoon red chili powder (to taste)
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida (hing)
1 tablespoon hot oil or melted butter
Salt to taste
Water, as needed
Oil for frying
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| Aloo Bhujia Sev at Home |
Instructions:
Prepare the dough:
Mash the boiled potatoes very well, ensuring there are no lumps.
In a mixing bowl, combine the mashed potatoes, gram flour, rice flour (if using), red chili powder, turmeric, asafoetida, and salt.
Add the hot oil or melted butter and mix well.
Gradually add water and knead into a soft, smooth, and slightly sticky dough.
Heat the oil:
Heat oil in a deep frying pan or kadai over medium heat.
Shape the sev:
Grease a sev maker (use a fine or medium sev plate).
Fill the sev maker with a portion of the dough.
Fry the sev:
Once the oil is hot (but not smoking), press the sev maker directly over the oil, rotating it in a circular motion to release strands of sev.
Fry over medium heat until golden brown and crispy, turning occasionally to ensure even frying.
Remove with a slotted spoon and drain excess oil on paper towels.
Cool and store:
Let it cool completely, then gently crush it into smaller pieces.
Store in an airtight container.
Tips:
Ensure the potato mash is smooth – lumps can clog the sev maker. Don't fry too many at once, they will overcrowd the pan.
Adjust the spices to your taste.
Let me know if you'd like any variations or serving suggestions!
You May Also Read:
Maharashtrian Shakkar Para Recipe
Diwali Special Gujarati Farsi Puri Recipe
Gujarati Namkeen Gathiya Recipe
Palak Gathiya Recipe
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