Top News

Mostly people prefer to eat some food with tea. In the evening, snacks with tea are everyone’s choice because no one likes pakodi or more every day and it can also affect your digestion. Today we have brought you the recipe of Tasty Aloo Bhujia Sev. It will make your tea special. Let’s know how to make it….

Read:- COCK Tips: Achari khichdi is full of taste and health, it is very easy to make

Material :

1 – Boiled Potatoes: 2 Medium Size of Size

2- Besan: 1 cup

3 – Rice flour: 2 tablespoons (it will make Bhujia crisp)

Read:- COCK Tips: Make tomato sauce in this new way with Idli-Dosa, look very wonderful like this

4 – Turmeric Powder: ½ tsp

5 -The chili powder: ½ tsp (you can do more or less according to your taste)

6- Garam Masala: ½ tsp

7 –Amchur powder: ½ tsp (or lemon juice 1 teaspoon, for sourness)

8 –Asafoetida: A pinch

Read:- COCK Tips: Restaurants made in this way like mix wedge fried rice, people eat it only

9-Salt: as per taste

10 -Tele: to fry

Method of preparation:

Step 1 Peel the boiled potatoes and grate it well or mash. Keep in mind that there is no lump in it, otherwise there will be a problem in the sev maker.

Step 2 Take mashed potatoes in a large bowl. Add gram flour, rice flour, turmeric powder, red chili powder, garam masala, mango powder, asafetida and salt and mix well.

Step 3 Try to knead this mixture without adding water, because potatoes already have moisture. If you feel very dry, you can sprinkle 1-2 teaspoons of water. The dough should be soft and smooth. Cover it for 10 minutes.

Read:- Everyone will praise by eating pea cheese vegetable in this new way

Step 4 Take the sev maker (Chakali Maker) and apply finely forged for a finely made mesh. Grease the maker by applying some oil from inside. Take a little part of the dough and fill it in the maker.

Step 5 Heat oil in a pan. Oil medium should be heated. In very hot hot oil, Bhujia will be burnt immediately and can remain raw from inside.

Step 6 Rotate the sev maker in hot oil and add sev (bhujia) to the oil directly. Add as much bhujia at a time as it comes easily in the pan.

Step 7 Fry Bhujia on medium heat until golden and crisp. Keep turning it so that it becomes well roasted from both sides. When the bubbles are reduced and the color becomes golden, take the Bhujia out of the oil.

Step 9 Take out the fried Bhujia on the absorbent paper (tissue paper) so that the extra oil comes out.

Step 10 If Bhujia becomes cold, then break it with light hand and make it in small pieces. Then store it in an airtight container.

Read:- Garlic onion saved tomato vegetable without making it in spring, you will forget and taste vegetables