This Aloo Bhujia is, – Crunchy – Easy to make – Better than the store bought ones – The perfect with Chai – Must make for festivals
Mix besan, grated potato and oil in a bowl. Mix nicely together
Add salt, 1 tsp 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.
STORAGE SUGGESTION Make Aloo Bhujia in bulk and store it in an airtight container for about 1-2 months at room temperature.