Tuesday, 28 July 2015

Aloo bhujiya.


2 Medium Sized Potatoes
200 gms Gram Flour 
Pinch of Asafetida 
¼ tsp Turmeric Powder 
1 tsp Garam Masala Powder
½ tsp Chaat Masala Powder
Salt to taste 
Oil for deep frying


Boil the potatoes. Peel the skin of potatoes and mash them without and lumps. Combine the Gram flour, mashed Potatoes, little Chaat masala powder, Garam masala powder, Turmeric powder, Salt and mix all ingredients. Add little Oil in wide bowl, mix well and add the water little by little and knead into soft sticky dough. Heat oil in a kadai. Take a small portion of dough and fill in the sev maker. Very carefully start squeezing in hot oil. Aloo sev gets cooked very fast, so deep fry on medium flame until the sev is light golden in color of all sides evenly. Transfer to the sev on the paper napkin. When cool down the sev completely, store in airtight container.