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Main Ingredients | Dried mixed herbs, Potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- Dried mixed herbs to sprinkle
- 3 medium potatoes boiled, peeled and grated
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- ½ teaspoon dried mint leaves
- ¼ teaspoon asafoetida
- Salt to taste
- 1½ cups gram flour (besan)
- Oil to deep fry
Method
- Heat sufficient oil in a kadai.
- Take potatoes in a parat, add red chilli powder, garam masala powder, dried mint leaves, asafoetida, salt and gram flour, mix well and knead into a soft dough.
- Grease a sev press with a little oil and fill the dough into it.
- Press out bhujiya directly into the hot oil and deep-fry till golden and crisp. Drain on an absorbent paper. Make more bhujiya with the remaining dough.
- Keep the bhujiya on a plate and sprinkle dried mixed herbs. Crush the bhujiya Store in an air-tight container when it has cooled down to room temperature or serve.
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