Aloo Bhujiya in Air Fryer

Aloo Bhujiya

This Aloo Bhujiya is non-fry, Crunchy, Easy to make and much better than the store-bought ones.

Nowadays this snack is being increasingly bought from stores, and while they are good, it is fun to make this dish from scratch at the comfort of your home using Air fryer.

I am presenting a super easy recipe for this all-time favorite Indian savory snack just for you! Learn how to make this yummy, golden brown munch at home in no time!

Aloo Bhujiya is a traditional Indian gluten free, crunchy snack made with potatoes, gram flour & spices. One of the simplest recipe without using baking powder/soda or any colour or any taste enhancers. This is a multipurpose snack can be use as a munching snack or topping with chat, poha, ushan, chivda, namkeen and any other dry snacks. The recipe is very simple without any complicated steps, but the end result is simply fabulous and tasty.

It can also be enjoyed as an evening snack with a hot cup of tea or coffee

Aloo Bhujiya made with non-frying method only with home available Ingredients & without preserving agent. You can make it with Air fryer or deep fry method also.

Apart from this, you can keep a tab on the quality of ingredients used to make this dish and make sure no unwanted stuff is added to it.

Also, as it is not a deep-fried snack, it is much better than the store-bought once.

Ingredients:

Gram flour 1 cup

Rice flour 1/4 cup

Potato boiled 3 medium size

Spices:

Turmeric 1/4 tsp

Red chilli powder 1 tsp

Chat masala 2 tsp

Coriander powder 1 tsp

Salt 1/2 tsp

Dry mango powder 1/2 tsp (aamchur)

Ginger powder 1/2 tsp

Sugar powder 1tsp

Dry mint & green coriander leaves powder 2tsp.

Warm Oil 3 tbsp

Firstly, in a large bowl grate potato finely. Add gram flour and rice flour and warm oil. Mix well. Now add chilli powder, turmeric powder, coriander powder, salt, dry mango powder, Ginger Powder, powder sugar and dry mint and green coriander leaves powder. Mix well making sure everything is combined well.

Knead the dough if required to a smooth and soft dough. The dough will be slightly sticky, grease 1 tsp oil and knead to smooth, soft and non-sticky dough.

Grease the small holed mould with some oil and stuff dough into it.

Air Fryer method:

Set air fryer on 325 F for 8 minutes and, press and spread the Aloo Bhujiya in hot air fryer directly after 2 minutes or on parchment paper forming a circle and make sure you do not overlap.

After 3 minutes, flip over and fry the other side till it turns golden and crisp.

Break Aloo Bhujiya into pieces and enjoy.

Deep fry method:

After making dough, press and spread the Aloo Bhujiya directly in hot oil forming a circle and make sure you do not overlap.

After a minute, flip over and fry the other side till it turns golden and crisp.

Drain over kitchen paper to absorb oil.

Finally, break Aloo Bhujiya into pieces and enjoy.

Notes:

• Grate the potato really well. if there are lumps then may be difficult to pass into sev mould.

• Adding rice flour gives a nice crunch to the sev.

• Add the mint paste to the dough to get a different flavour.

• Aloo Bhujiya recipe tastes great for 2 weeks when stored in an airtight container.