How To Make Bhujia In Your Kitchen
Bhujia sev is a crispy and savory deep-fried snack from the land of Maharashtra. Made from mashed potato and spices, it is impossible not to fall in love with this snack! For some, it’s all about the crispiness and crunchiness of aloo bhujia. For others, the blend of different flavors is the catch.
Health Benefits
Flour is an energy boost. It is a source of carbohydrate. The body needs this carbohydrate so that it can perform its everyday metabolic activities. Carbohydrate is converted into energy when the body absorbs it.
Oil too ensures that the body gets the fat that it needs. Fat helps the body keep warm.
Nutritional Values
Bhujia houses a number of nutrients. Some of these nutrient properties include carbohydrate, protein, fat, sodium, cholesterol, magnesium, potassium, and a number of vitamins. Its regular intake is good because of the numerous benefits the body derives from its consumption.
Ingredients
oil: 3 tbsp
gram flour: 2 tbsp
boiled, pealed, and mashed potatoes: 2 cups
chat masala: 1 tbsp
mango powder--dried: 1 tsp
Turmeric powder: ¼ tsp
Asafetida: 1 tsp
salt to taste
How To Make Bhujia
- In a boil, combine gram flour, boiled potatoes, turmeric powder, salt, and knead to make a smooth dough.
- In a frying pan, heat oil over high flame.
- Grease a chakli extruder and a disc with the tiniest of holes with with oil.
- To check whether the oil for frying has heat, drop a small ball into the fraying pan. If it sizzles and comes up without changing color, your oil is ready for frying.
- Add a big ball of bhujia dough into the mold, close with the holed disc. Presse to extrude long noodles into the frying pan.
- Fry aloo bhujia until golden brown, transfer to a colander or place on paper towels t ordain excess oil.
- Store bhujia in an airtight container.
Trivia
- Depending on how you want it. You can season it as you like. Its taste will make you crave for more. Can you prove me wrong? Would you prepare it today? You will only confirm my claim.