Aloo bhujia is a crunchy snack which is almost like the omapodi(thin sev) in which cooked and mashed potato is added to the besan flour and deep fried.I also added some fried peanuts and cashews for extra rich taste and mint juice for added flavor.Here goes the recipe for crunchy aloo bhujia..................................
|Besan/split chickpea flour/kadalamaavu||2cups|
|Red chilly powder||11/4tsp|
|Turmeric powder/manjal podi||1/2tsp|
|Garam masala powder||1/8tsp|
|Mint leaves(optional)||10-15 leaves|
- Pressure cook the potato for 2 whistles,mash or grate the potato and set it aside.
- Crush the mint leaves with a tsp of water in a mortar and squeeze the juice and keep it aside. Heat the oil in a pan and keep it in a medium flame.
- In a wide mouth bowl take the besan,to this add the mashed potato,mint juice,salt,chilly powder,turmeric powder and a tbs of hot oil.
- Knead it well without adding any water,the moisture in the potato will be enough to make a soft dough.
- Fill the murukku press with the dough with the sev blade and squeeze it in the hot oil in a circular motion.
- Cook it in a medium flame till both sides get crisp.Continue for the rest of the dough.
- Then fry the peanuts and cashews separately in the hot oil and keep it aside,to this sprinkle a pinch of salt,chilly powder and garam masaal powder,mix it well.
- Now crumble all the sev to one inch piece and add the nuts,mix it well.
- Store it in an air tight container.
- The bhujia tastes very well on the next day as all the flavors get incorporated well.
- Do not add water while mixing the flour otherwise it will become watery.
- Grease your palms with little oil if the dough is sticky if needed grease the murukku press also.
- If the potato is mashed properly grind it in the blender to a fine paste.
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