Herb Bhujiya

Ingredients 

• Dried mixed herbs to sprinkle
• 3 medium potatoes boiled, peeled and grated
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• ½ teaspoon dried mint leaves
• ¼ teaspoon asafoetida
• Salt to taste 
• 1½ cups gram flour (besan)
• Oil to deep fry 

Method

1. Heat sufficient oil in a kadai.
2. Take potatoes in a parat, add red chilli powder, garam masala powder, dried mint leaves, asafoetida, salt and gram flour, mix well and knead into a soft dough.
3. Grease a sev press with a little oil and fill the dough into it.
4. Press out bhujiya directly into the hot oil and deep-fry till golden and crisp. Drain on an absorbent paper. Make more bhujiya with the remaining dough.
5. Keep the bhujiya on a plate and sprinkle dried mixed herbs. Crush the bhujiya Store in an air-tight container when it has cooled down to room temperature or serve.