Aloo Bhujia

1. Mash the boiled and peeled potatoes in a large bowl until there are no lumps.
2. Add butter and mix well.
3. Add the gram flour, rice flour, salt, and chaat masala powder in another large bowl, then mix well.
4. Add a splash of water and the mixture in the first bowl (the potatoes and butter mixture) to the flour mixture in the second bowl.
5. Use your hands to properly mix the ingredients together to make the dough smooth and pliable.
6. Heat oil over a medium flame in a deep frying pan.
7. Put the potato mixture in a sev maker and press it gently over the hot pan and deep fry until the sev turns slightly golden in color.
8. Gently remove and drain the excess oil.
9. Your delicious aloo bhujia is ready to eat.

Tip

Serve it as a snack at teatime or save for later un an airtight container. To ensure your aloo bhujia is never cold and always fresh, get a Vaya Tyffyn lunchbox. These lunchboxes are designed to be airtight and keep your meals in perfect condition. No heating or microwaving is necessary before you can enjoy your piping hot meal.

Trivia

Aloo bhujia were first commercially manufactured in Bikaner, in 1877.