Besan – Most of the Namkeens are made with Besan, and even this one uses Besan as the key ingredient. This super delicious homemade aloo bhujia recipe has many things that you would want to try at home. So make it and serve it to your family and friends and they would admire you. Tip 9. You don’t need to add too much water while making dough. This is because there is a lot of moisture in the potatoes. So add water little by little. This would prevent it from becoming too soft. Tip 11. To make mint powder, lay fresh mint leaves in a single layer over a baking sheet. Then cover the sheet with another sheet and let them dry in sunlight for 7-8 hours. Alternatively, dry them at room temperature for 3-4 days or until they are dried. Then add dried mint leaves to a grinder and grind until powdered. Made at our hygienic, safe and secure facility under the supervision of experts, AlooBhujia has, over the years, made millions of fans who like to start their day with a side of AlooBhujia with breakfast, and end their day while watching their favourie shows on TV with a bowl full of AlooBhujia. Even though we produce several other products, Haldiram's Nagpur has been synonymous with AlooBhujia for a long time now and we are not complaining!

This keeps well for upto ten days. Just make sure you use dry hands or a dry ladle when handling it. Also, i recommend storing them in a clean, airtight glass jar. This way, it stays crunchy and fresh. Serving Suggestions Line a Colander- Place a few kitchen paper towels on a colander and keep it ready. This will be handy when you finish frying. I have a lot of sweets recipes on my blog but I am equally fan of savoury dishes. This aloo bhujia was on my trial list for a long time. I tried it and it came out very good in first attempt. But I felt there was some thing missing. Since I am a die hard fan of haldiram aloo bhujia and I wanted my aloo bhujia to taste similar so I gave it further try. Tip 8. If you don’t have a namkeen press or namkeen maker then use a potato masher/ricer or a pasta press.Step 4. In a mixer grinder add mint leaves, ginger and chilli. add 2 teaspoon of water and grind it to fine paste. Add this mixture to above prepared mixture. Mash with fingers to form a dough. Also bhujia keep on changing colour after taking out from oil. So take them out of oil at right time. You need boiled and grated or mashed potatoes for making aloo bhujia. Flour potatoes are the best for making aloo bhujia, but you can also use silk potatoes. Gram flour (Besan): The plain bhujia has small pieces of sev. Flavor-wise, it is very mild in every department. If you like mild namkeens, this might be for you but it’s not very tasty when had on its own. It was not the crunchiest amongst the lot either. 2. Haldiram’s Bhujia

Tip 10. Mint powder adds a nice herby punch to this aloo bhujia recipe. You can easily find the mint powder at Asian grocery stores. Or you can also make your own powder by dehydrating fresh mint leaves. Like to make your Namkeen at home, here are a few more recipes – Makhana Namkeen, Cornflakes Namkeen and Chivda Namkeen. Jump to:Generation X loves it, millennials swear by it, Gen Z is addicted to it this namkeen is none other than aloobhujianamkeen. The crunch, the crisp, the munch, there is absolutely nothing that can match the greatness of aloobhujia. We don't want to boast, but Haldiram'sAlooBhujia is one of the most loved Indian namkeen across the globe! I have a Murukku Press that has about 10 different plates to make different Namkeen. I strongly recommend using this for best results. The methi sev is chunkier and drier than the other counterparts. The bigger the chunks get, the drier it becomes. It has a natural methi bitterness to it, which is good. This is mildly spicy, the seasoning is balanced. However, the overall balance between methi, besan and spices is missing. Remove from oil on a kitchen tissue lined plate. Sprinkle the remaining chat masala and dry pudina powder on top and mix well. Cool the Aloo Bhujia and store in an airtight container. Storage Suggestions In India, aloo bhujia is as common as potato chips, and Haldiram’s is the Lay’s of the land. I’m sure there are other brands of aloo bhujia, but I haven’t tried them, and most places don’t serve them. So we are loyal toward Haldiram’s.

So, please exercise caution if you do resort to using this method. Ingredients- Substitutes/ Replacements

Aloo bhujia would be great sprinkled on these Indian-style chickpeas and spinach:

Homemade anything is pure love, so does this aloo bhujia. This Homemade Haldiram Style Aloo Bhujia is best because: I have this habit of getting my Mis-en-place done before starting any dish. And here is a line-up of what I do before frying some Aloo ki Bhujiya. Prep Work Sort the mint leaves- Sort the mint leaves and wash them. Pat them dry with a clean kitchen towel and set aside. Remove fried aloo bhujia using a slotted spoon and transfer it onto a tissue paper-lined plate to absorb excess oil. Fry all the bhujia similar way and let them cool completely. Make a bhujia chaat by adding some chopped onions, chopped coriander, chopped green chilies, lemon juice, red chili powder, and salt to aloo bhujia.