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A classic Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
Prepare the Potatoes
Make the Bhujia Dough
Set Up for Frying
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A classic Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
This indian recipe takes 45 minutes to prepare and yields 8 servings. At 158.09 calories per serving with 5.43g of protein, it's a moderately challenging recipe perfect for snack.
Fry the Aloo Bhujia
Cool and Store
Add 1/2 teaspoon of black pepper powder and 1 teaspoon of finely minced green chili paste to the dough for an extra kick.
Incorporate 1 tablespoon of dried mint powder (pudina) or 1 tablespoon of crushed kasuri methi (dried fenugreek leaves) into the dough for a fragrant twist.
Add 1 teaspoon of garlic powder or 1.5 teaspoons of very fine garlic paste to the dough for a pungent, savory flavor.
The potatoes in Aloo Bhujia are a great source of complex carbohydrates, which provide sustained energy to the body.
Besan (gram flour) is made from chickpeas and offers a good amount of plant-based protein, which is essential for muscle repair and growth.
This snack includes spices like turmeric, known for its anti-inflammatory compound curcumin, and hing (asafoetida), which can aid in digestion.
A half-cup serving (approximately 105g) of homemade Aloo Bhujia contains around 350-400 calories, primarily from carbohydrates and fats due to the potatoes and deep-frying process.
Aloo Bhujia is a deep-fried snack and is high in calories and fat, so it should be consumed in moderation as part of a balanced diet. It is a source of carbohydrates for energy and contains beneficial spices, but it is best enjoyed as an occasional treat.
Oily bhujia is usually a result of the frying oil not being hot enough. If the oil temperature is too low, the dough absorbs more oil before it can cook and become crisp. Ensure the oil is at a consistent medium heat (around 175°C / 350°F).
While a sev maker is the traditional tool, you can use a sturdy piping bag with a small round tip. However, it will be more difficult to press the dough, and the texture might be slightly different.
The key is to let it cool completely to room temperature before storing. Then, place it in a clean, completely dry, and airtight container. This will prevent moisture from getting in and keep it crispy for up to 3 weeks.
Baking is not recommended for this recipe. The texture of Aloo Bhujia is defined by the quick, high-heat cooking of deep-frying, which makes it light and crispy. Baking would result in a hard, dense, and dry product.