Thursday, July 4, 2013

Aloo bhujia/Potato vermicelly

By on 2:37 PM

Aloo bhujia is a crunchy snack which is almost like the omapodi(thin sev) in which cooked and mashed potato and mint juice for the  flavor is added to the besan flour and deep fried.Got this recpe frm here

I didnt gt much tym 2 click a 2yrs old Hanan attacked bujia while cliking :D 


Potato-2no medium
Besan flour/Kadala maav-2cups
Kashmiri chilly powder- 1 1/4tespn
Turmeric powder-1/4tespn
Garam masala powder-1/8tespn
Mint leaves-10-15 no
Curry leaves-1 spring
Peanuts-2tbspn(Optional,here i didnt used)
Cashew nuts-2tbspn(Optional here i didnt used)

  • 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 strain  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 ,cashews and curry leaves 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

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