Ingredients:

• 2 large potatoes, peeled and grated
• 1 cup gram flour (besan)
• 1/4 teaspoon red chili powder (adjust to your spice preference)
• 1/4 teaspoon asafoetida (hing)
• 1/4 teaspoon ajwain (carom seeds)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon baking soda
• 1-2 tablespoons vegetable oil
• Water, as needed
• Oil for deep frying

Instructions:

1. Prepare the Potato Dough:

   • Start by grating the peeled potatoes finely. Place them in a clean cloth and squeeze out excess moisture from the potatoes.

2. Mix Ingredients:

   • In a mixing bowl, combine the grated potatoes, gram flour (besan), red chili powder, asafoetida, ajwain (carom seeds), salt, baking soda, and 1-2 tablespoons of vegetable oil. Mix everything well to form a smooth dough.

3. Extrude the Bhujia:

   • Heat oil in a deep frying pan over medium heat. While the oil is heating, prepare a sev maker or extruder with the disc that has fine holes for the Aloo Bhujia. Place a portion of the dough into the sev maker.

4. Fry the Aloo Bhujia:

   • Once the oil is hot, carefully press the dough through the sev maker directly into the hot oil. Fry the Aloo Bhujia until it becomes golden brown and crispy. Use a slotted spoon to remove it from the oil and drain on a paper towel.

5. Repeat the Process:

   • Continue this process with the remaining dough in batches, making sure not to overcrowd the frying pan.

6. Cool and Store:

   • Allow the Aloo Bhujia to cool completely. Once cooled, you can store it in an airtight container for several weeks.

7. Serve:

   • Serve Aloo Bhujia as a crunchy snack on its own or as a topping for chaats or other Indian dishes.

Aloo Bhujia is a delicious and crispy snack with a delightful combination of potato and spices. Enjoy its savory crunchiness with your favorite beverage!