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
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- 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.
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.