Aloo Bhujia Recipe | Aloo Sev - Cook with Kushi (2024)

Aloo Bhujia or Aloo Sev is a crispy and crunchy, light, and addictive Indian snack prepared using mashed potatoes, spices, herbs, and chickpea (gram) flour. Sev is a vegan and gluten-free snack that can be made in less than 30 minutes.

Recipe card

Aloo sev - Indian snack

Aloo sev, also called crispy fried potato noodles, are popular Indian snacks or namkeen prepared during festivals like Diwali, holi, and Christmas. It is available in different brands in almost all sweets and snacks shops. But homemade is always the best and easy and free from preservatives. You can also adjust the spices to taste.

Indian chaats are incomplete without garnish with sev. You can serve it as an evening snack with a cup of coffee or tea.

Also, check ournamkeen masala sev recipe, Indian snacks and diwali snacks recipes.

Ingredients

Potato: also known as aloo, boiled and mashed.
Gram flour forms the base of the dough. It is available as chickpea flour or besan in any Asian store.
Spices: turmeric powder, red chile powder, chaat masala, salt to taste and hing.

Check out the recipe card for the full list of the ingredients.

Preparation

• Boil the potatoes in your preferred way (pressure cooker, microwave or stovetop).
• Mash the cooked potatoes. This should yield approx 1 cup of mashed potatoes.

Make the bhujia or sev dough

• To the mashed potato, add chickpea flour, rice flour, turmeric powder, red chile, chaat masala, hing, and salt. Pour the hot oil over this mixture.
• Mix this to form a dough. The potato's moisture content is sufficient here, so please do not add any water. If you find it difficult to knead, just grease your palm with oil and continue kneading.
• The dough should be stiff and non-sticky. If you feel it's very sticky, add additional flour.
• Taste the dough and adjust the salt and spices as needed.

How to fry crispy sev?

• Heat oil on medium flame in a heavy-bottomed frying pan.
• Grease the entire inner surface of the sev maker and fit the plate with smaller holes.
• Roll the dough into a log, place it in the sev maker, and close it.
• Check if the oil is hot. Drop a piece of dough. It should come up immediately without browning.
• Once the oil is hot, hold the sev maker over the frying pan, turn or press the handle (depending on how it works), and move it in a circular motion. Stop when you complete one round. Break the end with a spoon or knife.
• Once you drop sev in oil, they will start sizzling. When they firm up, flip them and cook on the other side.
• Fry on a medium flame for 2 to 3 minutes or until it becomes crisp and golden brown.
• Using a slotted spoon, transfer this to a paper towel to absorb any excess oil.
• Repeat the process for the remaining dough.
• Crush them using your hands and store them in an airtight container. This will remain fresh for at least two weeks. Use it as desired.
• To make it more tasty, sprinkle some chat masala as soon as you remove the fried sev from the frying pan.

Tips

• See that the oil is not too hot or too cold (it should be between 330 to 365 F). If it's too hot, then it will turn dark brown very quickly, and if it's too cold, it will absorb excess oil.
• Do not add water while making the dough. To be on the safer side, you can add flour in parts as needed just to absorb all the moisture from potatoes.
• Fry on medium flame. Since they are thin, they get fried super fast.

Some Indian chaats that use sev

Did you like this recipe?Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating belowand/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

Note: We originally posted this crispy aloo sev or crunchy aloo bhujia in Oct 2016. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

More Indian Snacks - Easy, Quick, and Healthy