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Aloo Bhujiya Sev / Savoury Potato Strings

March 16, 2014 by anjanaskc 8 Comments

Crispy and spicy gram flour and potato crisps

Aloo bhujiya Sev are a crisp and crunchy deep fried savoury snack which looks like thin vermicelli. It is a specialty from the state of Rajasthan and now popular all over the world. Sev are usually made with gram flour and spices, but now there are so many varieties of sev available in the market in so many different and delicious flavours, but Aloo Sev is the most popular variety among people.

Making Aloo bhujiya Sev is easy and quick. Gramflour and a few spices are added to mashed potatoes to make a dough and then drawn into thin sevs and deep fried in hot oil. Sev are made with a special instrument branded as sev maker or kitchen press.

Though Sev is mainly a snack and but also used as a garnish in most Indian chaats or street food and is a very important ingredient in the popular bhel poori.

Today is the festival of Holi  and on this colourful festival we welcome our guests with sweets and savory snacks, and though there is a huge variety of sweets and snacks very easily available in the market but as a tradition we make some at home ourselves on festivals. Aloo bhujiya Sev are one of the easiest snacks to make and have a fairly long shelf life.

On the occasion of Holi, every one has their own  favorite recipes to make but the varieties which are most popularly made on Holi are – Dahiwada , Thandai,  Aloo kachori ,  Aloo Papad  and Gulab jamun

Wishing you all a very Happy and Colourful Holi !!!

how to make aloo bhjiya sev

Print Recipe
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Aloo Bhujiya Sev / Savoury Potato Strings

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: snacks/starters
Cuisine: Indian
Servings: 3
Calories: 125kcal

Ingredients

  • 350 grams Potatoes / Aloo boiled
  • 2 cup Gram flour / Besan
  • a pinch Cloves / Lavang powdered
  • 1.5 tsp Dry Mint / Sookha Pudina
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Asafoetida / Hing powder
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Salt / Namak

Instructions

  • Boil, peel and grate the potato with a fine grater.
  • In a bowl take the grated potato and mix all the spices in it.
  • Add the gram flour and mix it properly.
  • It should form a soft and smooth dough.
  • Now grease a sev maker or kitchen press .
  • Attach the thin or medium thickness sized disc/plate to the kitchen press.
  • Make a log of the dough and and fill it in the kitchen press.
  • Heat enough oil in a wide and deep pan.
  • Now press the sev directly in the pan by pressing the dough through the kitchen press.
  • Let it cook on medium heat from one side. Do not stir it in between.
  • When it becomes slightly crisp then flip it over carefully .
  • Now let it cook from other side till golden and crisp.
  • Drain on a paper napkin and let it cool down completely.
  • Then crush them slightly to make small pieces.
  • Store in a air tight jar.

Notes

NOTE-
  1. Quantity of gram flour depends on the quality of potato,you may need little less or some more gram flour to add in the potato mixture to adjust the consistency of the dough.
  2. Instead of adding mint powder you can add garam masala, tomato powder,lemon juice,pepper powder or any flavour of your choice.

Nutrition

Calories: 125kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 680mg | Potassium: 506mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18% | Vitamin C: 17% | Calcium: 6% | Iron: 19%

Related Recipes

  • Mathri Recipe / Punjabi Masala Mathri
  • How To Make Aloo Samosa ,Punjabi Samosa Recipe
  • Ratlami Besan Sev
  • How to Make Batata Vada , Mumbai Batata Vada Recipe
  • Cheesy Spaghetti Rolls
  • How To Make Aloo Papad and Aloo Sev

Filed Under: Just Home made, Starter/snacks, Tiffin Variety, Travel food Tagged With: Appetizers, crisp, holi recipe, potato, potato sev, snacks

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Comments

  1. Sonia says

    September 5, 2016 at 8:31 pm

    bookmarked!!, I love your blog!

    Reply
  2. Megha Das says

    June 11, 2016 at 10:34 am

    This is so lovely and tasty. I will definitely try this dish.

    Reply
  3. kitchen chimney India says

    March 18, 2014 at 12:55 pm

    Lovely post

    Reply
  4. Priya Suresh says

    March 17, 2014 at 7:55 pm

    My all time favourite, would love to munch some rite now.

    Reply
  5. Archana Potdar says

    March 17, 2014 at 1:32 pm

    Happy Holi this looks great

    Reply
  6. nandoos Kitchen says

    March 17, 2014 at 3:46 am

    lovely! nice presentation and happy holi to you and your family..

    Reply
  7. Manjula Bharath says

    March 17, 2014 at 3:32 am

    wow my all time fav 🙂 aloo bhujia looks perfect wud love to pick some fistful of them and munch them right away :)tempting me !!

    Reply
  8. Veena Theagarajan says

    March 16, 2014 at 2:01 pm

    Looks great.. Perfect snack

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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