Aloo Bhujiya

Ingredients 

• 5-6 medium potatoes, boiled and peeled
• 4 cups gram flour (besan)
• Oil for deep-frying 
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• ½ teaspoon asafoetida
• Salt to taste + to sprinkle 
• 1 tablespoon dried mint powder
• Chaat masala to sprinkle

Method

1. Heat sufficient oil in a kadai. Grease a chakli press with some oil.
2. Grate potatoes in a bowl. Add garam masala powder, chilli powder, asafoetida, salt and mint powder and mix well.
3. Add gram flour gradually and knead into a dough.
4. 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.
5. Lightly crush the fried aloo bhujiya and transfer it onto a plate. Sprinkle some salt, chaat masala and dried mint powder and mix lightly.
6. Serve or store in an airtight container.

Nutrition Info