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Methi Aloo Bhujiya

Bhujiya is a crisp, deep-fried savoury that look like sev and is very addictive. Legend has it that it originated in Bikaner but now it is made all over India. With the addition of different masalas or vegetables, the flavour may vary but the taste remains irresistible This is a Sanjeev Kapoor exclusive recipe.

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Methi Aloo Bhujiya
Main Ingredients Dried fenugreek leaves (kasoori methi), Potatoes
Cuisine Rajasthani,Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Methi Aloo Bhujiya

  • Dried fenugreek leaves (kasoori methi) , roasted and crushed coarsely
  • 5-6 medium Potatoes , boiled, peeled and grated
  • 4 cups Gram flour (besan)
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Asafoetida
  • to taste Salt
  • for deep f for greasing Oil

Method

  1. Take the mashed potatoes in a mixing bowl, add garam masala powder, red chilli powder, asafoetida, salt, dried fenugreek leaves and gram flour and knead into soft dough.
    Heat sufficient oil in kadai.
  2. Fill a small portion of the mixture into a greased chakli press fitted with sev attachment, press out bhujiyas directly into hot oil and deep-fry, on medium heat, till golden. Drain on absorbent paper and set aside to cool down to room temperature.
  3. Crush and serve or store in an air-tight container.
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