How to Make Alu Bhujia at Home?

In this article, we are going to discuss How to Make Alu Bhujia at Home? Alu Bhujia is a popular Indian snack that combines the delightful flavors of potatoes and a blend of spices to create a crispy, savory treat. It is enjoyed by people of all ages and is perfect as a tea-time snack, party appetizer, or even a side dish with your meals. The best part about Alu Bhujia is that it can be easily made at home with simple ingredients.

How to Make Alu Bhujia at Home Step by Step?

In this guide, we will walk you through a detailed process on how to make Alu Bhujia at home, ensuring you get that perfect taste and crunch every time.

Ingredients You’ll Need

Here are the ingredients you’ll need to make Alu Bhujia:

– 2 medium-sized potatoes (boiled and peeled)

– 1 cup gram flour (besan)

– 1 teaspoon red chili powder

– 1/2 teaspoon turmeric powder

– 1/2 teaspoon black pepper powder

– 1 teaspoon chaat masala

– 1/2 teaspoon asafoetida (hing)

– 1 teaspoon carom seeds (ajwain)

– Salt to taste

– 1 tablespoon lemon juice

– Oil for deep frying

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Begin by boiling the potatoes until they become soft and tender. You can use a pressure cooker or a microwave for this step. After boiling the potatoes, allow them to cool down for a few minutes. Peel the potatoes and mash them thoroughly. The mashed potatoes should be smooth without any lumps, as this will help in creating a consistent texture for the Bhujia.

Step 2: Prepare the Dough

In a large mixing bowl, combine the mashed potatoes with gram flour (besan). Add red chili powder, turmeric powder, black pepper powder, chaat masala, asafoetida, carom seeds, and salt. Mix all the ingredients well to form a dough. The dough should be firm but pliable. If the dough feels too dry, you can add a few drops of water, but be cautious not to make it too wet. Once the dough is ready, add a tablespoon of lemon juice and mix again. Lemon juice introduces a tangy note that enhances the flavors of the spices in the Bhujia.
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Step 3: Prepare the Bhujia Press

Alu Bhujia is traditionally made using a sev maker or Bhujia press, a cylindrical device with a small, perforated plate at the bottom. This helps in creating the thin, noodle-like shape of the Bhujia. Grease the inside of the Bhujia press with a little oil to prevent the dough from sticking. Choose a plate with small holes to get the perfect texture for Alu Bhujia. Place the dough into the Bhujia press and fasten the lid securely.

Step 4: Fry the Alu Bhujia

Heat oil in a deep frying pan or kadhai over a medium flame. To test if the oil is hot enough, drop a small piece of dough into the oil; if it rises to the surface without browning too quickly, the oil is ready for frying. Hold the Bhujia press over the hot oil and gently press the dough out into the oil in circular motions. Do not overcrowd the pan; fry the Bhujia in batches to ensure they cook evenly and become crisp.

Fry the Alu Bhujia until they turn golden brown and crisp. Use a slotted spoon to stir occasionally and ensure they cook evenly on all sides. Once done, remove the Bhujia from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Step 5: Season and Store

After frying all the Bhujia, add a sprinkle of extra chaat masala or black salt for enhanced flavor. Let the Bhujia cool down completely before transferring them to an airtight container. This helps retain their crispiness and ensures they stay fresh for longer. This helps maintain their crispness for a longer time. Alu Bhujia can be stored for up to two weeks in an airtight container, making them an excellent make-ahead snack option.

Also Read: How to Make Besan Laddu at Home?

Tips for Perfect Alu Bhujia

1. Choose the Right Potatoes: Starchy potatoes like Russets work best for Alu Bhujia as they mash smoothly and provide a good texture to the dough.

2. Consistency of Dough: The dough should be firm yet pliable. If it’s too soft, the Bhujia will not hold their shape and might absorb more oil, making them greasy. If the dough is too firm, it will be challenging to press it through the Bhujia maker.

3. Even Frying: Ensure the oil temperature is consistent. Too hot, and the Bhujia will burn on the outside while remaining undercooked inside; too cold, and they will absorb more oil and become soggy.

4. Spicing It Up: Adjust the spice levels according to your taste. You can add more red chili powder for a spicier Bhujia or more chaat masala for a tangy flavor.

5. Storage: Store the Bhujia only after they have completely cooled down to retain their crispness. Moisture can make them soggy, so an airtight container is essential.

6. Experiment with Flavors: While the classic Alu Bhujia is delicious on its own, you can experiment with other flavors. Add crushed dried herbs like mint or cilantro for a unique twist. You can also add garlic powder or onion powder for added flavor.

Enjoying Your Homemade Alu Bhujia

Alu Bhujia is versatile and can be enjoyed in numerous ways. It can be served as a standalone snack with a hot cup of tea or coffee or used as a crunchy topping for chaat dishes, salads, and sandwiches. You can even use Alu Bhujia as a side dish with your meals, adding a crunchy element to your plate.

Conclusion

Making Alu Bhujia at home allows you to control the quality and quantity of ingredients, ensuring a healthier and tastier snack. It’s a fun recipe to make, especially when you’re craving something savory and crunchy. With this step-by-step guide, you can easily make Alu Bhujia at home and enjoy the satisfaction of homemade snacks with your loved ones. So, I hope now you have understood How to Make Alu Bhujia at Home? Happy cooking!