Kara Sev, Aloo bujia

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Crispy & crunchy Aloo Bhujia, Kara mixture, Sev

Ingredients: 

Potatoes – 1 big, 1 medium 
Besan/ Chick pea flour – 3 cups 
Chillie powder – 1 tbsp 
Cooking soda – ¼ tsp 
Ajwain/Carom seeds – ½ tbsp 
Turmeric powder – 1 tsp 
Peanuts – ½ cup 
Fried Bengal gram – ½ cup 
Garlic cloves – 5 to 6 small ones 
Mustard seeds – 1 tsp 
Curry leaves – 1 sprig 
Salt to taste 
Oil for deep fry 
Sev/ Murukku maker 



Instructions/ Procedure:  

       Wash the potatoes and add the cubed potatoes into a pressure cooker. Cook them in water with a pinch of salt until soft. Once the potatoes are cooked, drain out the water and let them cool down. Now, remove the skin of the potatoes and add them to a bowl along with besan flour, chillie powder, turmeric powder (optional), ajwain seeds, salt and cooking soda. Mix well. Add water and make a soft batter. 

       Use Sev maker/Sev sancha machine/ murukku maker and add a portion of above batter into it. In a thick bottomed deep-frying pan, add oil and heat it. Once the oil is heated press the batter into the oil using the sev maker. Once the bubbles start reducing, flip the sev onto the other side to cook evenly. Dish out the fried sev into another big container and let it cool. Follow the same procedure until all the batter is fried. Once the batter is in the hot frying oil, it hardly takes a minute to fry on both sides. If you try to fry it for a longer period, the sev will get burnt and will not taste good. 

      Heat a small stir fry pan and add some oil. Once the oil is heated, add mustard seeds. When the mustard seeds start to splutter, add peanuts and stir them constantly until well done. Dish them out to the Sev. In the remaining oil, add curry leaves. When the curry leaves are sizzling add minced garlic and fried Bengal gram. Stir fry them until Bengal gram is well done. Now, switch off the flame. When the Sev has cooled down, dish out the tempering mixture into the sev. Sprinkle 1 tsp of chillie powder (if required), ¼ tsp of turmeric powder and a pinch of salt. Mix well by tossing so that it coats the Sev evenly. Crispy & crunchy Aloo bujia is ready to serve as snacks with masala tea/ coffee. 

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