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Main Ingredients | Potatoes, Gram flour (besan) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 6-10 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Aloo Bhujiya
- 5-6 medium Potatoes boiled and peeled
- 4 cups Gram flour (besan)
- for deep-frying Oil
- 1 teaspoon Garam masala powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Asafoetida
- to taste + to sprinkle Salt
- 1 tablespoon Dried mint powder
- to sprinkle Chaat masala
Method
- Heat sufficient oil in a kadai. Grease a chakli press with some oil.
- Grate potatoes in a bowl. Add garam masala powder, chilli powder, asafoetida, salt and mint powder and mix well.
- Add gram flour gradually and knead into a dough.
- Fill the chakli press fitted with a sev ring attachment with some prepared dough and press out strips directly into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
- Lightly crush the fried aloo bhujiya and transfer onto a plate. Sprinkle some salt, chaat masala and dried mint powder and mix lightly.
- Serve or store in an airtight container.
Nutrition Info
Calories | 2351 |
Carbohydrates | 355.5 |
Protein | 91.9 |
Fat | 63.2 |
Other Fiber | Iron- 24.8mg |
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