Haldiram’s Style Aloo Bhujia Recipe – Indian Gluten-free Snack

Aloo Bhujia Recipe | Indian Snacks

Haldiram’s style Aloo Bhujia Recipe – Lockdown 2.0 and i have ran out of GF supplies like biscuits, namkeens etc etc. I can always order the new batch but i am trying to use and make do with what i have first. So some 2-3 days ago i really wanted to have Aloo Bhujia, but then the popular brand’s bhujia packs are gluten contaminated so i decided to make my own at home. My aloo bhujia recipe is fairly simple, but the part where you have to make thin bhujia strips is not so simple if you don’t have the right equipment. I will elaborate more on this later, let’s check the ingredients and the method.

Prep Time: 10 mins

Cooking Time: Under 10 mins

Serves: Enough for 1 person to last a week.

What Ingredients Do You Need to Make Aloo Bhujia:

• Besan ( Gram Flour): 1 1/2 cup
• Boiled potato (large): 1 peeled and grated
• White rice or brown rice flour: 1/4 cup
• Kashmiri chilli powder/ paprika powder: 1 1/2 tsp
• Ajwain seeds (carom seeds): 2 tsps
• Turmeric Powder: 1 tsp
• Salt  to taste
• Pepper powder: 1 tsp
• Dry mango  powder (aamchur): 1/2 tsp
• Oil for kneading: 2 tsp
• Additional oil for deep frying
• Water for kneading: 1/3 cup approx

Method:

• Boil, peel and grate a potato.
• To this grated potato, add  the rice flour, besan (gram flour), salt, pepper powder, chilli powder, ajwain, seeds, turmeric powder, dry mango powder and oil.
• Knead, no need to add water right now. After some  time the flour will start coming together like this (shown in the pic below).’

• Now start adding water, DO NOT add all at once. Add slowly as you knead. Also, you may need  less water than 1/3 cup to knead the dough. The quantity of water  required  also depends on the quality of the flours, hence it may vary. Knead the dough adding water if required to a smooth and soft dough.
• The consistency of the dough should be soft and a  bit sticky.

• Time to make the thin stripes: there are a coupe of  ways to do this: the simplest is to use the muruku maker apparatus with the small hole adjustment to make this. But  if you don’t have it then you can use the lemon squeezer  (this is time consuming, the result of the strips will be good  but the process will take time), third solution is to use the everyday  chalni (spatula) that has a lot of  holes in it. Whatever equipment you decide to use, make sure you apply oil on it  else  the dough will  stick to the spatula, squeezer etc.
• Make the strips (i used lemon squeezer)

• Deep fry in any vegetable oil. Fry in batches.
• If you are using the muruku maker machine then you can directly make the strips and fry them in oil. After frying you can break the long strips with hands.
• Store the aloo bhujia in an air tight container, enjoy with tea/coffee.

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Haldiram’s Style Aloo Bhujia Recipe – Indian Gluten-free Snack

Recipe by KhushbooCourse: SnacksCuisine: Indian

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• Besan ( Gram Flour): 1 1/2 cup

• Boiled potato (large): 1 peeled and grated

• White rice or brown rice flour: 1/4 cup

• Kashmiri chilli powder/ paprika powder: 1 1/2 tsp

• Ajwain seeds (carom seeds): 2 tsps

• Turmeric Powder: 1 tsp

• Salt  to taste

• Pepper powder: 1 tsp

• Dry mango  powder (aamchur): 1/2 tsp

• Oil for kneading: 2 tsp

• Additional oil for deep frying

• Water for kneading: 1/3 cup approx

Directions

• Boil, peel and grate a potato.
• To this grated potato, add the rice flour, besan (gram flour), salt, pepper powder, chilli powder, ajwain, seeds, turmeric powder, dry mango powder and oil.
• Knead, no need to add water right now. After some  time the flour will start coming together like this (shown in the pic below).’
• Now start adding water, DO NOT add all at once. Add slowly as you knead. Also, you may need less water than 1/3 cup to knead the dough. The quantity of water required also depends on the quality of the flours, hence it may vary. Knead the dough adding water if required to a smooth and soft dough.
• The consistency of the dough should be soft and a  bit sticky.
• Time to make the thin stripes: there is a couple of ways to do this: the simplest is to use the muruku maker apparatus with the small hole adjustment to make this. But if you don’t have it then you can use the lemon squeezer  (this is time-consuming, the result of the strips will be good but the process will take time), third solution is to use the everyday chalni (spatula) that has a lot of holes in it. Whatever equipment you decide to use, make sure you apply oil on it else the dough will stick to the spatula, squeezer, etc.
• Make the strips (i used a lemon squeezer)
• Deep fry in any vegetable oil. Fry in batches.
• If you are using the muruku maker machine then you can directly make the strips and fry them in oil. After frying, you can break the long strips with your hands.
• Store the aloo bhujia in an air-tight container, enjoy with tea/coffee.