Potato Sev Recipe or Aloo Sev recipe - snacks - snacks - Foodfied

Potato Sev Recipe or Aloo Sev recipe

by Ritu Sharma 2017-12-19

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Preparation time -30 minutes

Cooking time -20 minutes

Total time -50 minutes

Servings -150 grams

Main ingredients –potato and gram flour

Step by step recipe of potato sev/aloo bhujiya –crisp spiced sev/bhujiya made with potato and gram flour. It has a tangy taste of lemon and spiced with Indian spices, also have an aroma of mint leaves.

I tried this recipe first time on this diwali and it came out so tasty that I can’t explain it by just writing it. You have to try it by your own and then tell me how you feel to have it.

This sev is really very crispy and tangy, even your kids will love it.

Also try my other snacks recipes such as

Poha namkeen

French fries

Potato chips

Chakli

Ingredients for aloo sev –

  1. Besan/gram flour -1 cup
  2. potato -2 medium sized
  3. Turmeric powder -1/4 tsp
  4. Red chili powder -1 tsp
  5. Garam masala powder -1/4 tsp
  6. Lemon juice -1/4 tsp
  7. Fresh mint leaves -15-16
  8.  Salt to taste
  9. Oil for deep frying

How to make it –

Boiling the potatoes for bhujiya -

  1. First boil the potato till they cooked completely.
  2. Now peel them and mash with a masher or fork or by hands.

Preparing the mint crush for bhujiya –

  1. Heat a pan or tawa and place the mint leaves on it.
  2. Cook them until they crisp.
  3. Be careful while cooking the mint leaves, don’t burn them.
  4. When they are cool down, crush the mint leaves roughly.

Preparing the mixture for bhujiya –

  1. Add the crushed mint in the mashed potatoes.
  2. Also add red chili powder, turmeric powder, garam masala and salt to it.
  3. Now squeeze the lemon juice to it.
  4. Mix all the ingredients together.
  5. Now sieve the gram flour into the potato mixture.
  6. Mix well and knead it.
  7. Now for making aloo sev, you need to use the disc with the small fine holes. Grease the top of the disc with some oil, also apply some oil all over in the cylindrical jar of the sev maker.
  8. Rub a bit of oil in your hands, roll the dough into a log and gently place in the sev maker jar.

Frying the aloo sev -

  1. Heat the oil in a kadai for deep frying the sev.
  2. Now into the oil directly press or roll the sev maker to make the potato sev.
  3. The oil will start sizzling when sev comes into its contact.
  4. Flip over and fry the other side as well.
  5. Remove from the oil on a kitchen towel or pepper.
  6. Crush them slightly to make them small in size.
  7. Serve with chai.

Step by step recipe with pictures –

Boiling the potatoes for bhujiya -

First boil the potato till they cooked completely.

Now peel them

And mash with a masher or fork or by hands.

Preparing the mint crush for bhujiya –

Heat a pan or tawa and place the mint leaves on it. Cook them until they crisp.

Be careful while cooking the mint leaves, don’t burn them.

When they are cool down, crush the mint leaves roughly.

Preparing the mixture for bhujiya –

Add the crushed mint in the mashed potatoes.

Also add red chili powder, turmeric powder, garam masala and salt to it.

Now squeeze the lemon juice to it.

Mix all the ingredients together.

Now sieve the gram flour

 

mix into the potato mixture.

Mix well to bring the ingredients together.

 

and knead it. use some water if needed.

Now for making aloo sev, you need to use the disc with the small fine holes.

 

Grease the top of the disc with some oil, also apply some oil all over in the cylindrical jar of the sev maker.

Rub a bit of oil in your hands, roll the dough into a log and gently place in the sev maker jar.

Frying the aloo sev -

Heat the oil in a kadai for deep frying the sev.

Now into the oil directly press or roll the sev maker to make the potato sev.

The oil will start sizzling when sev comes into its contact.

Flip over and fry the other side as well.

Remove from the oil on a kitchen towel or pepper. Crush them slightly to make them small in size.

Serve with chai. preserve the rest in an air tight container.


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