With festivities around the corner, this aloo-methi bhujia will be a terrific treat to make. Munch on it just like that or blend it in your chivda with sliced onion and garlic or garnish it on your chaat.

ALOO METHI BHUJIYA

Ingredients

4 medium potatoes, boiled, peeled, and mashed
2 tsps red chilli powder
1 tsp garam masala powder
3/4 tsp asafoetida (hing).
Salt to taste.
2-3 tablespoons dried fenugreek leaves (kasuri methi).
1 tsp crushed black peppercorns.
2 cups gram flour (besan).
2 tbsps oil + for greasing + for deep frying.

Method.

1. Take mashed potato in a large plate, include red chilli powder, garam masala powder, asafeotida, salt, dried fenugreek leaves, crushed black peppercorns, and gram flour and knead till well integrated. Include oil and knead till a dough is formed.
2. Attach the chakli press with the sev attachment and grease it with some oil.
3. Grease your palm with oil, take a portion of the dough and shape it into a log. Transfer it in the greased chakli press and close it tightly.
4. Heat enough oil in a kadai. Extract bhujiyas straight into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Allow to cool. Crush it into little pieces and serve or store in an air tight container.

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