Aloo Methi Bhujia Diwali Special Sanjeev Kapoor Khazana

With festivities around the corner, this aloo-methi bhujia will be a great snack to make. Munch on it just like that or mix it in your chivda with chopped onion and garlic or garnish it on your chaat.

ALOO METHI BHUJIYA

Ingredients

4 medium potatoes, boiled, peeled, and mashed
2 tsps red chilli powder
1 tsp garam masala powder
tsp asafoetida (hing)
Salt to taste
2-3 tbsps dried fenugreek leaves (kasuri methi)
1 tsp crushed black peppercorns
2 cups gram flour (besan)
2 tbsps oil + for greasing + for deep frying

Method

1. Take mashed potato in a large plate, add red chilli powder, garam masala powder, asafeotida, salt, dried fenugreek leaves, crushed black peppercorns, and gram flour and knead till well combined. Add oil and knead till a dough is formed.
2. Attach the chakli press with the sev attachment and grease it with some oil.
3. Grease your palm with oil, take a portion of the dough and shape it into a log. Transfer it in the greased chakli press and close it tightly.
4. Heat sufficient oil in a kadai. Press out bhujiyas directly into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Allow to cool. Crush it into small pieces and serve or store in an air tight container.

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