Alu Bhujia is a dry snack made with chickpea flour/besan and boiled and mashed potatoes. It is prepared during festivals or for get together meetings. Beasan is heavy in carbs and and keeping this in mind, I have used millet flour as a major ingredient for this recipe. As millets absorb less oil, the outcome was crispy bhujiya with less oil and carbs.
- 1.25 Cups boiled and mashed potatoes
- 1 Cup Pearl Millet/Bajra/Kambu Flour
- 1/4 Cup Besan/Kadalamaavu
- 1 Tbsp Hot Oil
- 3/4 Tsp Chilli Powder
- 3/4 Tsp Salt
- 3/4 Tsp Dry mango/Amchoor Powder
- 3/4 Tsp Chaat Masala
- 3/4 Tsp Garam Masala
- 4 Tbsp Water (approximately)
- Oil for frying
- Boil, peel and grate potatoes . Add all the spices and mix thoroughly. Make sure there are no lumps of potatoes.
- Now, add the flours and hot oil. Mix everything well and add water little at a time and make a soft tight dough.
- Heat oil in a pan. When the oil is ready for frying, using the sev plate of the murukku press, squeeze some sev in the oil. Fry the bhujiya on medium heat. Flip a few time times, so that the sev is well fried from all sides.
- Once done, remove on a kitchen tissue.
- After cooling, store it in an air tight container.
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1. The water quantity depends on the moisture content of the potatoes.
2. Any other millet flour can be used for this recipe.
3. Adjust spice level according to individual taste.