How to make Aloo Bhujiya - SK Khazana -

Boiled potatoes mixed with gram flour and some masalas and deep-fried as bhujiya

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Garam masala powder (गरम मसाला पावडर)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Aloo Bhujiya - SK Khazana checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Baingan Walnut Rolls Cap Cheese Toast Rava idly Garlic Pepper Prawns

Aloo Bhujiya - SK Khazana

Aloo Bhujiya - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aloo Bhujiya - SK Khazana Recipe

  • Medium potatoes boiled, peeled and grated 5-6

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Salt to taste

  • Dried mint powder 1/2 teaspoon

  • Gram flour 2 cups

  • Oil for greasi to deep fry

Method

Step 1

Mix together potatoes, garam masala, chilli powder, asafoetida, salt and dried mint powder in a bowl. Add gram flour and mix well and knead into a soft dough.

Step 2

Heat sufficient oil in kadai for deep-frying.

Step 3

Grease your hands with a little oil, shape the prepared mixture into a cylinder and stuff into a greased sev press. Press out bhujiya directly into the hot oil and deep-fry till golden brown.

Step 4

Drain on absorbent paper.

Step 5

Crush and serve or store in an air-tight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.