Crispy Aloo Bhujia at Home—Pakistani Snack Recipe

✨ Introduction of Aloo Bhujia

Aloo Bhujia is a beloved Pakistani snack made from spicy mashed potatoes and gram flour, deep-fried to crispy perfection. This homemade recipe delivers the authentic flavor and crunch of traditional Bhujia, perfect for tea time or as a savory treat. It’s easy to make and far better than store-bought versions.

📝 Quick Overview

| Time Spent Preparing     | Time Spent Cooking   | Total Time Total     | Servings |

|   20 mins                            | 15–20 mins                  |  40 mins                    |  6–8        |

 🛒 Ingredients aloo Bhujia

• Peel and mash two big cooked potatoes.
• 1½ cups gram flour (besan)
• 2 tbsp rice flour (for crispiness)
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp chaat masala
• ½ tsp cumin powder (optional)
• 1 tbsp lemon juice
• Salt to taste
• Water as needed
• Oil for deep frying

🍳 Instructions cooking of Aloo Bhujia

Step 1: Make the Dough

1. Put the mashed potatoes, besan, rice flour, turmeric, chaat masala, cumin powder, red chili powder, salt, and lemon juice in a big basin.
2. Create a smooth dough by thoroughly mixing. A splash of water should be added if it feels dry. The dough ought to be pliable rather than sticky.

Step 2: Prepare the Oil

1. Heat the oil in a deep frying pan over medium heat.
2. Drop a tiny piece of dough into the oil to test it; it should rise gradually and sizzle subtly.

Step 3: Shape the Bhujia

1. Use a sev maker or potato ricer with fine holes that has been oiled.
2. Fill with a portion of the dough.
3. Press the dough into hot oil in circular motions.

 Step 4: Fry Until Golden

1. Fry the bhujia on medium heat until golden and crisp.
2. Fry in batches rather than packing the pan full.
3. Using a slotted spoon, remove and drain on paper towels.

Step 5: Cool and Store

1. Let the bhujia cool completely.
2. Keep for up to two or three weeks in an airtight container.

 🍽️ Serving Ideas

• With evening chai ☕

• On top of dahi bhalla, aloo chaat, or chana chaat

• Crumbled over pulao or khichdi for texture

• Packed in kids’ lunchboxes for a crunchy surprise

🔄 Variations

• Add mint powder or amchur (dry mango) for tang.

• Mix in ajwain (carom seeds) or hing (asafoetida) for digestive benefits.

• Want it mild? Skip the chili and go for cumin + coriander instead.

🧾 Nutrition Info (Approximate per serving)

* Calories : 170 kcal       * Carbs  : 24g     * Protein  : 3g     * Fat     : 8g  * Fiber   :  2g

 💡 Tips for Perfect Aloo Bhujia

• Use potatoes that are mashed finely because lumps can block the sev press.

• Rice flour adds a nice crisp texture — don’t skip it.

• Fry on medium heat to avoid burning or sogginess.

• Before storage, let the Bhujia cool fully to maintain its crispness.

 💬 Final Thoughts

Crispy, spicy, and oh-so-addictive, homemade Aloo Bhujia is the ultimate snack that’s better than any store-bought version. Try it once, and it’ll become a staple in your snack rotation. Perfect for festive occasions or everyday munching.