Potato Sev | Aloo Bhujia Namkeen
Ingredients
Chick pea flour(Besan flour) -2 cups
Boiled & mashed potatoes -2 nos small or 1 medium sized
Red chilly powder -1/4 tsp
Garam masala powder -1/4 tsp
Asafoetida- 1/8 tsp
Salt to taste
Oil for deep frying
Method
👉In a mixing bowl add besan flour,red chilly powder,garam masala powder, salt and asafoetida mix well.
👉Add boiled and mashed or grated potato ,1 tsp hot oil and combine everything well by sprinkling little water to soft dough.Allow it to rest for 10 mins.
👉Grease the inside of the murukku maker with oil ,fix in the small holed mould ,fill with required amount of dough.
👉Heat oil for deep frying once the oil becomes hot reduce the flame.
👉Press the sev directly over the flame.Donot disturb for few seconds .Allow the sev to cook on both sides by gently flipping it until the oil stops bubbling and colour changes to golden brown.
👉Crumble the potato sev to small pieces.
👉Allow it to cool down completely then store in an airtight container.
Note-
✍️If you add too much potato the dough will become watery and you won't be able to press it.Balance it by adding more besan flour or rice flour.
✍️More over make sure you cook and mash the potato very well or else it will block the holes in the murukku maker .If you want you can blend it in mixie to a fine paste.
✍️You can sprinkle chaat masala,dry mango powder on top if you like.
✍️You can sprinkle chaat masala,dry mango powder on top if you like.
Preparation Time -30 mins.
Tags
savouries