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Today we are making bhujiya using chickpea flour and potatoes.
They are also known as besan-aloo sev and taste super tempting.
You can have them as light snack at time of the day.
Let’s start with the procedure of making chickpea-potato sev.
For this, we’ll mix potatoes and chickpea flour to make dough.
We have taken 2 cups (200 grams) gram flour in a big mixing bowl.
Also, we have 5 (400 grams) boiled potatoes.
So, let us first peel the potatoes and grate them.
Mix these grated potatoes to the chickpea flour, followed by red chilly powder, ¼ tsp turmeric powder, ¼ tsp garam masala, 1 tsp salt, 1 pinch asafetida and knead soft dough.
If needed, add some water.
Now cover and keep the dough aside for 10 to 15 minutes to rest.
Prepare the sev later.
15 minutes are done and the dough is now ready.
Grease your hands with some oil and knead the dough again until smooth.
We need a sev machine for making the bhujiya.
You can make these sev only when you have this machine.
We can make fine or medium size sev.
So, we will be making sev with fine attachment.
Remove the pistol and fit the fine sev attachment to the machine.
Now place dough in it.
Grease the cylindrical portion of machine with some oil.
Grease your hands with some oil as well and pinch some portion from the dough.
Roll out in a long cylindrical shape and place this inside the machine.
Pull out the pistol and fix it on the machine.
Check the oil if heated rightly.
We need medium hot oil for frying the sev.
Drop a dough chunk to the oil to check.
The oil is rightly hot, keep the flame medium and make sev using the machine.
Press the pistol like this and slide as many sev as possible in the oil.
When the sev are little roasted, flip the sides.
There is no form in the oil now.
Now turn the sev and continue frying.
Sev has turned golden brown, drain them out.
Make sure they don’t get too dark in color.
These are prepared with potatoes and gram flour and it takes very less time to fry the potatoes.
Drain out the sev and place them on a plate.
Similarly prepare the rest as well.
Fill the machine with more dough when needed.
Hold the laddle over the wok so that excess oil drains back to it.
We are with making fine sev and now let us prepare little thick sev.
So, just change the attachment to make these sev.
Take the attachment for thick sev and fix it on the machine.
Place the dough inside the machine with same procedure and make the sev.
Scrumptious and super tempting besan-aloo bhujiya is ready and bhujiya usually comes in fine texture.
But we can also make sev thick little thick texture.
We have prepared both the varieties of sev.
Also, we added very less spices to the potato and chickpea flour to make little less spicy sev so that kids too can have these sev.
If you wish have spicy bhujiya, then break these sev and mix some chaat masala to it and you have spicy-masala aloo bhujiya ready.
This taste delicious too.
Making bhujiya with chickpea and potatoes is really easy.
Just keep note of few things.
While mixing the grated potatoes and spices to the chickpea flour make sure that the dough is neither too thin nor too stiff.
Mix the potatoes and chickpea flour really well.
The dough should be soft like dough used for making roti and paranthas.
If you feel that the dough is too tight then mix some water to it until soft.
Make sure that the dough is not thin.
If the dough gets thin then add some more chickpea flour to it.
The oil for frying the bhujiya should be medium hot and the flame should be medium as well.
When there is no form in the oil, turn the sev and fry until they get little brown in color.
The fine sev takes 3 to 4 minutes to turn golden brown but frying thick sev is little time consuming.
Also, the flame for frying the thick sev should be kept medium-high.
It takes 5 minutes to fry one batch at a time.
Just keep of these little things and you’ll get perfect bhujiya.
Let the chickpea bhujiya cool down completely, store them in any container and relish eating for up to a month.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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