5 from 7 votes
Aloo Bhujia | Potato and Gram flour Sev
Aloo Bhujia | Potato and Gram flour Sev
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A delicious Savory snack made with mashed potato and chickpea flour / besan. A perfect savory snack to make for this festival season. 

Course: Festival Recipes, savory snack, Snack
Cuisine: Indian
Keyword: aloo bhujia, deepavali recipes, diwali bakshanam, diwali snacks, potato sev, savory snacks, Vegan
  • Potatoes - 2 medium or 1 large about 1 1/2 cups mashed
  • Besan / Gram flour / Chickpea flour - 1 cup
  • Salt - to taste
  • Red chili powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Amchur powder - 1 tsp
  • Chaat Masala - 1/2 tsp
  • Asafetida - 2 large pinches
  • Oil - to deep fry
  1. Boil the potatoes until they are very soft and then mash it as fine as possible. I peeled the skin of the potato and then cubed it and boiled it in water until it is very tender. Then I mashed it until it is a very soft.
  2. In another bowl, sieve the gram flour / besan to get rid of any lumps.
  3. Add the dry masala powders (red chili powder, amchur powder, garam masala, asafetida and chaat masala) to the sieved flour. Also add the salt to the mixture.
  4. You could either add the chaat masala in the dough itself or sprinkle it on top after the sev is fried. I like to add it to the dough as I feel the flavor is much better that way.
  5. Now add the flour and spices mixture to the mashed potato and start kneading the dough slowly. It will appear a little crumbly at first but will slowly start to come together. I did not need any water to make the dough, but if your appear too crumbly, sprinkle a little water and form a dough. Make sure that the dough is not too soft or too stiff.
  6. Grease the chakli /murukku maker well and also grease the sev plate with small holes. I used not the tiniest hole one, but the one with a slightly larger hole.
  7. Heat a wide and deep pan with oil to deep fry the Aloo Bhujia.
  8. Divide the dough and use enough to go inside the chakli maker. Follow the instructions and squeeze the sev directly into the hot oil.
  9. reduce the flame to medium low and let it cook on both sides until it is golden brown.
  10. Drain the aloo bhujia in a paper towel lined tray.
  11. Once it cools down to room temperature, break it into pieces and store it in a air tight container.