Aloo Sev Bhujia Recipe – Crispy and Spicy Indian Snack
Aloo Sev Bhujia Recipe – Crispy and Spicy Indian Snack
Introduction
Aloo Sev Bhujia is one of the most loved traditional Indian snacks known for its crispy texture and spicy flavor. Made primarily with potatoes, gram flour (besan), and aromatic spices, this crunchy delight is perfect for tea-time, festive occasions, and everyday snacking. Popular across India, especially in Rajasthan, aloo bhujia has become a staple namkeen in households and shops alike.
What makes Aloo Sev Bhujia so special is its perfect balance of spice, crunch, and flavor. It can be enjoyed on its own, sprinkled over chaat, or mixed with peanuts and fried curry leaves for an upgraded snack mix. The homemade version is even better because you can control the quality of oil and spices.
Let’s learn how to prepare crispy, flavorful Aloo Sev Bhujia at home.
Aloo Sev Bhujia Recipe
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Total Time:
45 minutes
Servings:
4–5 people
Ingredients
- 2 medium boiled potatoes
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper powder
- ½ teaspoon chaat masala
- ½ teaspoon ajwain (carom seeds)
- Salt to taste
- 1 tablespoon oil (for dough)
- Water as needed
- Oil for deep frying
Why You Will Love This Recipe
- Super crispy texture
- Perfect tea-time snack
- Easy to store for weeks
- Homemade and hygienic
- Adjustable spice level
Aloo Sev Bhujia is not just a snack; it’s an emotion for every Indian household.
Step-by-Step Cooking Method
Step 1: Prepare the Potato Base
Peel the boiled potatoes and mash them very smoothly. There should be no lumps, as lumps can block the sev maker.
Step 2: Make the Dough
In a large mixing bowl, add mashed potatoes, gram flour, rice flour, red chili powder, turmeric, coriander powder, black pepper, chaat masala, ajwain, and salt.
Add 1 tablespoon oil and mix everything well.
Gradually add little water and knead into a soft yet firm dough. The dough should not be sticky.
Step 3: Prepare for Frying
Heat oil in a deep pan on medium flame.
Grease the sev maker (bhujia maker) with oil. Fill it with prepared dough using a fine sev plate.
Step 4: Fry the Bhujia
Press the sev maker directly over hot oil in circular motion.
Fry on medium flame until the bubbles reduce and bhujia turns golden and crispy.
Flip gently and fry evenly.
Remove using a slotted spoon and place on tissue paper.
Repeat with remaining dough.
Step 5: Final Seasoning
Once cooled completely, lightly crush the sev into smaller pieces.
Sprinkle extra chaat masala if desired and mix gently.
Your crispy Aloo Sev Bhujia is ready!
Tips for Perfect Crispiness
- Mash potatoes completely smooth.
- Add rice flour for extra crunch.
- Oil should be medium hot (not too high).
- Do not overcrowd the pan.
- Always cool completely before storing.
Storage Instructions
Store in an airtight container at room temperature.
It stays fresh and crispy for 2–3 weeks.
Avoid moisture to maintain crunchiness.
Serving Suggestions
- Serve with evening tea
- Use as topping for poha
- Add to bhel puri
- Mix with roasted peanuts
- Pack in festive gift jars
Nutritional Information (Approximate per serving)
- Calories: 250 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 12g
Variations You Can Try
- Garlic Aloo Sev Bhujia
- Extra Spicy Version
- Low-Oil Air Fryer Version
- Mint Flavored Bhujia
- Jain Version (without certain spices)
Why Homemade is Better
Homemade Aloo Sev Bhujia allows you to:
- Control oil quality
- Adjust spice level
- Avoid preservatives
- Ensure hygiene
- Customize flavors
Freshly made bhujia always tastes better than store-bought versions.
Common Mistakes to Avoid
- Dough too soft → Sev becomes oily
- Oil too hot → Burns quickly
- Not mashing potatoes properly → Sev breaks unevenly
- Storing while warm → Loses crispiness
