ALU BHUJIA (SEV)

ALU BHUJIA (SEV)

Ingredients

1. Gramflour (Besan Flour) - 2 cups
2. Potato  - 1 cup (boiled and mashed)
3. Garam Masala Powder - 1/2 tsp
4. Turmeric Powder  1/4 tsp
5. Hing (Asofoetida) - a pinch
6. Salt  to taste
7. Oil   2 tsp + more to deep fry

IMPORTANT NOTE: Now below are ingredients you may use to further flavour this snack. Use all OR omit some according to what flavour you want. Many times I prepare them just plain with adding salt and turmeric only. So it's going to be entirely your choice as to what herbs/spices you are going to use. 

To Wet Grind

1. Mint Leaves   1/4 cup(loosely packed)
2. Green chillies - 1 or 2 
3. Lime Juice - juice from 1/2 a medium sized lime 

Method
First in a mixer jar, blend mint, green chilli, lime juice to a smooth puree.  Strain this and set aside 

In a mixing bowl, add Gramflour, chili powder, turmeric powder, salt and hing and mix everything well.
To that, add mashed potato and the strained puree set aside earlier. Knead everything to a soft dough.
Do not add water, the moisture from the potato is enough, if absolutely necessary, add 1-2 tsp only.

The dough will be sticky, now add 1-2 tsp  oil and knead it to a smooth dough.
Divide the dough into 3 equal portion or divide it based on your pressing mould size.
Now grease the moulding  press with oil and place a portion of the dough into the press.

 Use the sev plate - one with small holes. 
Then Heat oil in a kadai to deep fry, once it gets heated keep the heat to medium and now directly squeeze sev into the hot oil.
Fry on both sides until the bubbles disappear and hissing sound stops.
This takes only 1-2 minutes or less, like sev, Bhujia also cooks very  fast.
Do repeat the same process for all the dough. The dough should be kept covered until use.
Once done...allow fried bhujia to cool for a while, then crush it with your hands and add some chaat masala powder if desired and serve.
Store it in an air tight container. This stays fresh for upto a week.