Aloo Bhujia – Potato Sev

Step 1

Take a bowl and combine potatoes, salt, chili powder, asafetida, citric acid, and turmeric, mix them well. Add besan and knead into a pliable dough. Do not use any water moisture from the potatoes will be enough to make the dough. If dough is too soft add little more besan. Lightly oil your palm and knead the dough again. Let it sit for ten minutes.

Step 2

Grease sev maker with fine hole attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.

Step 3

Oil should be moderately hot. Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.

Step 4

Now hold the sev maker over frying pan, press the handle, bhujia will start coming out in to the oil. Slowly move the sev maker in circular motion. Don’t over lap.

Step 5

Fry both sides till they become light golden brown, and oil will stop sizzling. Bhujia is ready. Remove it using slotted spoon.

Step 6

Take them out over paper towel lined plate. And continue the same process for remaining dough.

Step 7

Let the sev cool completely, as it cools they will become crispy.