Boil, peel and mash or grate potato. Make sure there are no big chunks . Add it to mixing bowl.
Add salt, turmeric, red chilli powder, aamchoor , hing and chat masala
Mix and combine everything nicely without adding water. They would resemble like bread crumb initially .
Add 1 tbsp hot oil and a pinch of soda. Mix .
Add water little by little and knead to make a soft dough. Make sure not to add excess water. Else it will drink more oil. Cover and keep the dough for 5-10 mins.
Grease chakli maker and mixture mould with little oil. You can use either small hole mould or medium-sized ones I would prefer a small hole mould to get thin sev like Haldiram’s. Thin sev is more tasty actually.
Divide the dough into parts, shape as cylindrical log and fill one inside chakli mould. Cover the lid.
Heat oil in a deep pan or kadai .
When oil is hot enough, press the aloo bhujia sev directly into oil. Press sev making circular movements. Don’t over crowd. Keep the flame on medium.
Flip the aloo bhujia and fry till they are turn golden brown and crispy from both sides.When it’s crisp and golden brown, remove from oil on a kitchen tissue.
When it;s still hot … Sprinkle little chat masala on top and mix well. This way, masala will sit on bhujia.
Store Aloo Bhujia in an airtight container and enjoy with a hot cup of chai.
As a variation .. you can flavor this bhujia with puree made of green chilli + coriander + pudina . But the color doesn’t come good if using fresh ones.. so it’s better to use dried herb.
Check the oil readiness by dropping a small ball of dough into the oil. It has to come up immediately. this shows that oil has attained the right temperature and is ready.
While making Sev, the flame should be medium,once they float to to top,medium low flame and fry till they become crisp.The secret of getting crunchy Sev lies here.
If Aloo Bhujia sev is drinking lot of oil means
(a ) either the dough is not enough , you have added extra water
(b) Quantity of potato is more .
To fix (a) / ( b) .. add extra besan flour and knead .