Skip to main content

Aloo Bhujia/Potato Sev

Back to hostel food for kids is the theme I chose for the final week of Blogging Marathon #25.As theme is kids based I wanted to share some kid's friendly snacks which has a longer shelf life.
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..................................

Ingredients

IngredientQuantity
Potato2nos.(medium size)
Besan/split chickpea flour/kadalamaavu2cups
Red chilly powder11/4tsp
Turmeric powder/manjal podi 1/2tsp
Garam masala powder 1/8tsp
Mint leaves(optional)10-15 leaves
Peanuts/verkadalai2tbs
Cashews2tbs
Saltto taste
Oilfor frying




Method 
  • 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. 

Enjoy...................................... 
  • 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.

Check out my fellow bloggers running in Blogging Marathon #25.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe. Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also. This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe................................... Basic Information Preparation time 10 minutes Cooking time 25 minutes Makes Around 11/2 cups Ingredients Ingredient Quantity Tomato(finely chopped) 7-8(medium size) Onion(finely chopped) 1(medium size) Garlic/poondu(chopped) 10-12 cloves Red chilly powder/milagai podi 11/2-2tsp Curry leaves 1 sprig Mustard seeds/kadugu ...
Post a Comment
Read more