Love Haldiram’s Aloo Bhujia Namkeen? Then, I am presenting a super easy recipe for this all-time favorite Indian savory snack just for you! Learn how to make this yummy, golden brown munch at home in no time!
Like to make your Namkeen at home, here are a few more recipes – Makhana Namkeen, Cornflakes Namkeen and Chivda Namkeen.
About This Recipe
Aloo Bhujia is a dry snack made with chickpea flour and mashed potatoes/boiled potatoes.
It is a must-make during festivals or during meetups and is served with Murukku, Chivda Namkeen, and other dry snacks. It can also be enjoyed as an evening snack with a hot cup of tea.
Nowadays this snack is being increasingly bought from stores, and while they are good, it is fun to make this dish from scratch at the comfort of your home.
Apart from this, you can keep a tab on the quality of ingredients used to make this dish and make sure no unwanted stuff is added to it.
Also, as it is a deep-fried snack, many times there are chances that it ends up having an excess oil when it is made in stores. But, make it at home and you can make sure that it doesn’t turn too oily.
This Aloo Bhujia is,
- Easy to make
- Better than the store-bought ones
- The perfect accompaniment to Chai
- Must for festivals
Potato – Potato or Aloo are boiled, peeled, grated, and then mixed with other ingredients to make this crunchy Aloo Bhujia.
Besan – Most of the Namkeens are made with Besan, and even this one uses Besan as the key ingredient.
Baking Soda – Baking Soda helps any dough to rise, which gives the best end results.
Seasonings – To flavor the potato and besan mixture, we will use some ingredients such as hing, red chili powder, salt, chaat masala powder, lemon juice, and dry masala powder, which makes this homemade Bhujia even tastier.
You can also add some pepper powder, for that extra peppery taste.
Oil – You can use any Vegetable oil to deep fry this Aloo Bhujia.
Step By Step Recipe
Mix besan, grated potato and oil in a pan.
Mix together nicely.
Add salt, 1 teaspoon chaat masala, red chilli powder, hing, baking soda and lemon juice.
Mix nicely. Add very little water and knead to make a tight dough. Cover and keep the dough for 10 minutes.
Divide the dough in 4 parts. Fill one part in the sev press fitted with fine net.
Heat oil in a pan. Press the sev press over the hot oil.
Simmer the heat. Fry till golden brown from both the sides.
Remove from oil on a kitchen tissue lined plate. Sprinkle the remaining chat masala and dry pudina powder on top and mix well. Cool the Aloo Bhujia and store in an airtight container.
Make them in bulk and store it in an airtight container for about 1-2 months at room temperature.
This snack tastes great simply by itself or with tea/coffee. You should also try it along with Aloo Poha and the combination tastes yummy as well!
Sometimes I even top it on my Bombay Sandwiches, for that extra crunch.
Aloo Bhujia Recipe
- ½ cup Potato (Boiled, peeled and grated)
- 2 cups Besan
- 1 tablespoon Oil (Plus for frying)
- 1 teaspoon Salt
- 1 teaspoon Chaat masala (Plus for sprinkling)
- 1 teaspoon Red chilli powder
- ½ teaspoon Hing
- 1 pinch Baking soda
- 2 tablespoon Lemon juice
- ½ teaspoon Dry pudina powder
- Mix besan, grated potato and oil in a pan.
- Mix together nicely.
- Add salt, 1 teaspoon chaat masala, red chilli powder, hing, baking soda and lemon juice.
- Mix nicely.
- Add very little water and knead to make a tight dough.
- Cover and keep the dough for 10 minutes.
- Heat oil in a pan.
- Divide the dough in 4 parts.
- Fill one part in the sev press fitted with fine net.
- Press the sev press over the hot oil.
- Simmer the heat.
- Fry till golden brown from both the sides.
- Remove from oil on a kitchen tissue lined plate.
- Sprinkle the remaining chat masala and dry pudina powder on top and mix well..
- Cool the aloo bhujia.
- Store in an airtight container.
Love your photography! I can feel the crunch of aloo bhujia in my mouth:)
I always wanted to make these tasty dry snacks @ home…ur post has inspired me to do so more than ever…thanks