Alu bujia

February 21, 2008

Alu bhujia is a popular Indian snack made from mashed potatoes and gram flour It is an ideal treat for tea time snacks or entertaining. These snacks are readily available in the shops so making them at home is not a common sight. Well if you are big fan of these nibbles, then making these bhujia from scratch has its charm. Potatoes give a great texture to these munchies and it is rather simple to make. I remember my mum use to make the regular besan bhujia popularly known as sev during holi or diwali. Sweets were common fare but these salty treats added an extra jazz to the fare. Honestly, I am not a fan of these munchies but I love to make them because my husband loves these  nibbles and not to mention my boys.


Alu bhujia is a popular  Indian snack made from mashed potatoes and gram flour It is a ideal treat for tea time snacks or entertaining.

 Generally the common variety of Bhujia available is made of Besan (Chickpea flour). Another yummy variety available is made of mashed potatoes. My friend Veena who is an excellent cook shared this alu bhujia recipe made from mashed potatoes. I made the recipe exactly the way she had instructed and it was very yummy and quite close to what is available in the shops. I have added garlic powder  and it was delicious. You can add dry mint leaves or Fenugreek leaves for a different flavour.

How to make crispy Alu Bhujia at home

Alu Bhujia

  • 3 big potatoes
  • 3/4 cup gram flour ( Besan )
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp chili powder
  • Pinch of Hing
  • 2 tsp dry Garlic powder
  • 1 tsp amchur powder
  • salt and pepper to taste
  • oil for deep frying

Boil potatoes and mash them properly so that there is no lumps. Add dry masalas to the mashed potatoes. Add gram flour and  to the mashed potatoes. Mix them without using water. If the mixture is sticky, add couple of tsp of oil. Roll the dough and keep it aside covered. 

Heat oil to a medium heat in deep frying pan. Pour the mix in the sev mould with fine holes and and press them directly into the oil in a circular manner. Fry them and turn them over once.

Drain on a absorbent paper. When cool gently crumble it and store in an airtight container.


You Might Also Like


  • Reply Anonymous February 29, 2008 at 12:57 pm

    The Potato Sev were absolutely delicious and I am so proud that I have a wife and a friend who cares about me so much and took all the trouble to make these for me.

    I am blessed that I get to eat all these yummy snacks that my sweet wife often makes.

    I love you Shibani.

  • Reply Namratha April 3, 2008 at 6:00 pm

    Looks sooo yummy, can’t wait to try this!!!!

  • Leave a Reply