Haldiram Aloo Bhujia 200 g (Pack of 6)

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Line a Colander- Place a few kitchen paper towels on a colander and keep it ready. This will be handy when you finish frying. When the oil is hot, squeeze the dough in circles into the oil directly. Fry these on low heat always to avoid burning. And do not squeeze the dough in overlapping fashion. Step 4. In a mixer grinder add mint leaves, ginger and chilli. add 2 teaspoon of water and grind it to fine paste. Add this mixture to above prepared mixture. Mash with fingers to form a dough.

Muruku/ Sev Press– Before you begin making any Namkeen for Diwali, make sure you bring out the Sev press, wash it and dry it in the sun well. Make sure the press is fully dry and that there s no water on it. Cook the potato– Wash and pressure cook the potato with 1 cup water and 1 tsp salt for 3 whistles. Release pressure naturally. Once done, let it cool and peel the potato. Set aside. Other namkeen chivda you may also love are, makhana namkeen, and Murmura Chivda. What are the ingredients needed for Aloo Bhujia?Don’t have namkeen press? Don’t worry, you can still make and relish homemade aloo bhujia. Below are some kitchen gadgets you can use for making aloo bhujia: Remove from oil on a kitchen tissue lined plate. Sprinkle the remaining chat masala and dry pudina powder on top and mix well. Cool the Aloo Bhujia and store in an airtight container. Storage Suggestions Mint leaves– These give a nice refreshing Chatpata flavor to this recipe. So please try not to skip it. I wont recommend adding dried mint leaves. These orangish yellow-colored fried noodles are phenomenal on their own. It can be devoured without any accompaniment or it can also be served along with some masala chai or coffee.

Aloo bhujia tastes so exotic and delectable on its own without anything. But other than munching it, you can also serve it in many ways. Below are some options to serve aloo bhujia:

Aloo bhujia would be great sprinkled on these Indian-style chickpeas and spinach:

Assuming that you have the boiled potato ready, combine the potato, spice powders (red chilli powder, turmeric powder, chaat masala etc), green chili, lemon juice and mint leaves in a blender. Add water and grind this to a smooth lump free paste. Mixing the dough Chaat Masala– This is the spice powder added to all chaat recipes. You can this in many Indian stores. This is the basic flavoring for this recipe and i will not recommend omitting this.