Aloo Bhujiya Sev / Savoury Potato Strings

Crispy and spicy gram flour and potato crisps

Sev are a crisp and crunchy deep fried savoury snack which looks like thin vermicelli. It is a specialty from the state of Rajasthan and now popular all over the world. Sev are usually made with gram flour and spices, but now there are so many varieties of sev available in the market in so many different and delicious flavours, but Aloo Sev is the most popular variety among people.

Making Aloo Sev is easy and quick. Gramflour and a few spices are added to mashed potatoes to make a dough and then drawn into thin sevs and deep fried in hot oil. Sev are made with a special instrument branded as sev maker or kitchen press.
Though Sev is mainly a snack and but also used as a garnish in most Indian chaats or street food and is a very important ingredient in the popular bhel poori.

Today is the festival of Holi  and on this colourful festival we welcome our guests with sweets and savory snacks, and though there is a huge variety of sweets and snacks very easily available in the market but as a tradition we make some at home ourselves on festivals. Sev are one of the easiest snacks to make and have a fairly long shelf life.

On the occasion of Holi, every one has their own  favorite recipes to make but the varieties which are most popularly made on Holi are - Dahiwada , Thandai,  Aloo kachori , Gulab Jamun , and  Aloo Papad
               Wishing you all a very Happy and Colourful Holi !!!                             

Prep time - 10 min

Cooking time - 15 min
Cuisine - Indian
Type - Snack

INGREDIENTS-

• Potato, boiled - 350 gm
• Gram flour/ Besan - 2 cup
• Cloves, powdered/ Laung powder - a pinch
• Mint, powdered/ Pudina powder - 1.5 tsp
• Red Chili powder/ Lal mirch - 1.5 tsp
• Asafoetida / Hing - 1/4 tsp
• Turmeric / Haldi - 1/3 tsp
• Salt - 1 tsp

PROCEDURE-

1. Boil, peel and grate the potato with a fine grater.
2. In a bowl take the grated potato and mix all the spices in it.
3. Add the gram flour and mix it properly.
4. It should form a moderately stiff dough.
5. Now grease a sev maker or kitchen press .
6. Attach the thin or medium thickness sized nozzle to the kitchen press.
7. Make a log of the dough and and fill it in the kitchen press.
8. Heat enough oil in a wide and deep pan.
9. Now press the sev directly in the pan by pressing the dough through the kitchen press.
10. Let it cook on medium heat from one side. Do not stir it in between.
11. When it become slightly crisp then flip it over carefully .
12. Now let it cook from other side till golden and crisp.
13. Drain on a paper napkin and let it cool down completely.
14. Then crush them slightly to make small pieces.
15. Store in a air tight jar.

NOTE-

1. Quantity of gram flour depends on the quality of potato,you may need little less or some more gram flour to add in the potato mixture to adjust the consistency of the dough.
2. Instead of adding mint powder you can add garam masala, tomato powder or any flavor of your choice.