Aloo Bhujia

Aloo Bhujia

Aloo bhujia recipe with step by step photos. Spicy and tangy sev with potato. Addictive tea time snack made with potato and gram flour. A popular crisp savory snack during Diwali- Aloo Bhujia

Time: 1 hour


  • 2 cups gram flour
  • 2-3 potatoes OR ¾ cup mashed potatoes
  • 1 teaspoon carom seeds
  • 30 mint leaves
  • 2 teaspoons chili powder
  • ½ teaspoon chaat masala powder
  • ½ teaspoon amchoor
  • 1 teaspoon lemon juice
  • Salt
  • Oil


  • Wash, boil and peel the potatoes. Potatoes should be cooked thoroughly. Mash the cooked potatoes very well. there should be no lumps at all.
  • Take mint leaves and carom seeds in a mortar and pestle. Pound very well.
  • In a mixing bowl, add mashed potatoes, mint-carom paste, chili powder, turmeric powder, chaat masala powder, amchoor, salt and lemon juice.
  • Add 2 cups besan/ gram flour to the potato mixture. Mix thoroughly without adding water. Once all the ingredients are well incorporated add water gradually and make a
  • soft dough. If the dough is very stiff the sev will turn hard. So make a soft dough.
  • Heat oil for deep frying.
  • Load the murukku press one portion of dough. Press or rotate against hot oil and make sev. Deep fry until golden brown from all the sides. Maintain medium flame.
  • Drain and break the aloo bhujia into small pieces. Sprinkle some more chaat masala over it and toss well. Store in airtight container.