Muruku/ Sev Press– Before you begin making any Namkeen for Diwali, make sure you bring out the Sev press, wash it and dry it in the sun well. Make sure the press is fully dry and that there s no water on it. Remove fried aloo bhujia using a slotted spoon and transfer it onto a tissue paper-lined plate to absorb excess oil. Fry all the bhujia similar way and let them cool completely. We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

When the oil is hot, squeeze the dough in circles into the oil directly. Fry these on low heat always to avoid burning. And do not squeeze the dough in overlapping fashion.

More Snack/ Appetizer Recipes

These orangish yellow-colored fried noodles are phenomenal on their own. It can be devoured without any accompaniment or it can also be served along with some masala chai or coffee.

Mix nicely. Add very little water and knead to make a tight dough. Cover and keep the dough for 10 minutes.Potatoes, edible vegetable oil, gram pulse flour, tepary beans flour, rice flour, edible starch, salt, spices, and condiments Potato – Potato or Aloo are boiled, peeled, grated, and then mixed with other ingredients to make this crunchy Aloo Bhujia. You can replace one potato with 2 tbsp potato starch. Read our recipe notes and substitutes suggestions to know more. Tip 10. Mint powder adds a nice herby punch to this aloo bhujia recipe. You can easily find the mint powder at Asian grocery stores. Or you can also make your own powder by dehydrating fresh mint leaves. Note– While frying in oil, if they start to hold their shape mean they have cooked enough. Keep an eye on it because once the bhujia is cooked it get burnt easily from over-cooking.