| Main ingredients | Potatoes, Red chilli powder, Garam masala powder, Asafoetida, Dried fenugreek leaves, Crushed black peppercorns, Gram flour, Oil |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 40-45 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium potatoes, boiled, peeled, and mashed
- 2 teaspoons red chilli powder
- 1 teaspoon garam masala powder
- ¾ teaspoon asafoetida (hing)
- Salt to taste
- 2-3 tablespoons dried fenugreek leaves (kasuri methi)
- 1 teaspoon crushed black peppercorns
- 2 cups gram flour (besan)
- 2 tablespoons oil + for greasing + for deep frying
Method
- Attach a chakli press with a sev attachment and grease it with some oil.
- Take mashed potato in a large plate, add red chilli powder, garam masala powder, asafeotida, salt, dried fenugreek leaves, crushed black peppercorns and gram flour and mix well. Add oil and knead into a dough.
- Grease your palm with oil, take a portion of the dough and shape it into a log. Put it into the greased chakli press and close it.
- Heat sufficient oil in a kadai. Press out bhujiyas directly into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Use up the remaining dough similarly.
- Allow to cool. Crush into small pieces and serve or store in an air tight container.