Haldiram Aloo Bhujia 200 g (Pack of 6)

Product Information

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 Gram pulse flour, edible vegetable oil (cottonseed, corn and palm oil), salt, spices, and condiments Potatoes, edible vegetable oil, gram pulse flour, tepary beans flour, rice flour, edible starch, salt, spices, and condiments You can replace one potato with 2 tbsp potato starch. Read our recipe notes and substitutes suggestions to know more.

Make a bhujia chaat by adding some chopped onions, chopped coriander, chopped green chilies, lemon juice, red chili powder, and salt to aloo bhujia. 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. 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):

Fry the aloo bhujia only on a medium flame. Since these are very thin they get over fried very fast. You will need some cooking for making aloo bhujia dough. Frying oil is needed for frying aloo bhujia. Spices: These orangish yellow-colored fried noodles are phenomenal on their own. It can be devoured without any accompaniment or it can also be served along with some masala chai or coffee. Salt– We are adding two types of salt in this recipe. One is the Kala Namak and the other is the regular table salt. So please exercise caution in adding salt to the dough.

But if you cannot source this Sev Machine, then you can try grating the dough over a carrot grater directly into the oil. I have seen people use this method but i have not personally tried it. Assuming that you have the boiled potato ready, combine the potato, spice powders (red chilli powder, turmeric powder, chaat masala etc), green chili, lemon juice and mint leaves in a blender. Add water and grind this to a smooth lump free paste. Mixing the dough So, please exercise caution if you do resort to using this method. Ingredients- Substitutes/ Replacements Potato, edible vegetable oil, gram pulse flour, tepary beans flour, edible starch, rice powder, salt powder, sugar powder, spices and condimentsApart from this, you can keep a tab on the quality of ingredients used to make this dish and make sure no unwanted stuff is added to it.

Mint leaves– These give a nice refreshing Chatpata flavor to this recipe. So please try not to skip it. I wont recommend adding dried mint leaves. When bhujia are taken out of oil they are moist, they later become crispy after cooling down to room temperature. Aloo bhujia tastes so exotic and delectable on its own without anything. But other than munching it, you can also serve it in many ways. Below are some options to serve aloo bhujia: Heating the oil- Begin heating the oil parallelly when you are kneading the dough. Read our recipe notes for more on this. Make them in bulk and store it in an airtight container for about 1-2 months at room temperature. Serving SuggestionsWe have a 30-day return policy, which means you have 30 days after receiving your item to request a return. Haldirams is a renowned Indian brand that has spread to every corner of the nation, thanks to its bhujia, gulab jamun, and soan papdi. It’s common to see an Indian ex-pat cram their suitcase with Haldiram boxes before departing from their homeland. 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.