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.

By Sanjeev Kapoor 25 Mar 2021 in Recipes Course

New Update

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

Ingredients

1 tablespoon kasuri methi, roasted and crushed coarsely
5-6 medium potatoes, boiled, peeled and grated
1 teaspoon garam masala powder
1 teaspoon red chilli powder
½ teaspoon asafoetida (hing)
Salt to taste
4 cups gram flour (besan)
Oil for deep-frying + for greasing

Method

Mix together potatoes, garam masala, chilli powder, asafoetida, salt and kasuri methi, gram flour in a bowl and knead into soft dough.
Heat sufficient oil in kadai.
Fill a small portion of the mixture into a greased chakli press fitted with sev attachment, press out bhujiyas directly into hot oil, deep-fry till golden. Drain on absorbent paper and cool.
Crush and serve or store in an air-tight container.

#Asafoetida #Dried fenugreek leaves (kasoori methi) #Garam masala powder #Gram flour (besan) #Oil #Potatoes #Red chilli powder #Salt