ALOO BHUJIA

Special,

This Aloo Bhujia is, – Crunchy – Easy to make – Better than the store bought ones – The perfect with Chai – Must make for festivals

STEP

1

Mix besan, grated potato and oil in a bowl. Mix nicely together

STEP

2

Add salt, 1 tsp chaat masala, red chilli powder, hing, baking soda and lemon juice.

STEP

3

Mix nicely. Add very little water and knead to make a tight dough. Cover and keep the dough for 10 minutes.

STEP

4

Divide the dough in 4 parts. Fill one part in the sev press fitted with fine net.

STEP

5

Heat oil in a pan. Press the sev press over the hot oil.

STEP

6

Simmer the heat. Fry till golden brown from both the sides.

STORAGE SUGGESTION Make Aloo Bhujia in bulk and store it in an airtight container for about 1-2 months at room temperature.