Crispy Homemade Aloo BhujiaVeg

1

In a large bowl, combine gram flour (besan), mashed/grated potatoes, asafoetida, chaat masala, black pepper, garam masala, and salt.

2

Mix the ingredients thoroughly. The moisture from the potatoes should be sufficient to form a soft dough, so water is likely not needed.

3

Apply a touch of oil to the dough, cover it, and let it rest for 15 minutes to improve the texture.

4

After resting, knead the dough one more time.

5

Select a thick-grade plate for the sev mould and grease the inside of the mould with oil to ensure the dough slides through easily.

6

Heat oil in a deep vessel on high flame.

7

Check the oil temperature by dropping a small ball of dough; it should sink and then slowly rise with bubbles.

8

Insert a portion of the dough into the mould. Press it while rotating the mould over the hot oil to drop the sev into the pan.

9

Fry until the bhujia reaches a golden brown color and becomes nice and crisp.

10

Remove the bhujia and transfer to an absorbent tissue paper to drain the excess oil.