Tuesday, June 7, 2011

Aloo Bhujia


Potatoes - 500 gms
Cornflour - 3/4 cup
Besan/Gram flour - 1/4 cup
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Asafoetida - 2 pinches
Salt - to taste
Citric acid - 1tsp
Mint powder - 1 tsp
Amchur powder - 1 tsp
Chaat masala - 1 tsp
Oil for deep frying

Boil and peel the skin of potatoes.Mash the potatoes,then add cornflour, gram flour,trmeric powder, chili powder, salt, asafoetida and citric acid and kned into a fine dough.Fill this mixture into a sev press,fitted with the finely perforated disk.Heat the oil in a wok.Press the mixture directly into the oil and fry till golden.Drain the oil and sprinkle chaat masala and serve.Preserve in an airtight container.

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