Aloo Bhujiya is an irresistible snack for all time. The crunchy munchy tasty is the reason for the temptation to eat Aloo Bhujiya. All chats are incomplete without Bhujiya. No one can imagine a chat without Bhujiya. Both plain as well as aloo Bhujiya are used.
In Maharashtra poha is famous dish for breakfast. Poha is always garnish with Bhujiya and grated fresh coconut. The chat papadi, Dahi puri or Ragada patice or the famous Dabeli….
Bhujiya is made using besan/chana flour added with some basic spices. Adding boiled potato give it a taste of potato/aloo. Both differ in taste. The method of preparation is the same.
- Besan/Chana flour – 11/2 cup
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Boiled potato – 2 small
- Salt – to taste
- Oil – for frying
- Take besan/chana flour in a bowl.
- Add 1 tbsp of oil to the flour.
- Add red chilli powder, turmeric powder and salt to the flour.
- Grate the boiled potatoes and add it to the flour.
- Mix all the ingredients with hands without adding water.
- Knead into dough by adding little water.
- Apply oil from outside, cover and leave it for a minute.
- In the mean time heat oil in a deep bottom kadhai.
- Grease the Bhujiya maker with oil. Fill it with the dough.
- Make the Bhujiya directly into the heated oil.
- The flame should be always on medium. Frying Bhujiya on low flame will absorb more oil and will not rise properly. On high flame it will quickly become brown.
- Fry till light golden color on medium flame.
- Let it cool on room temperature.
- Store in a clean, dry and airtight container.