Crispy Aloo Bhujiya (బంగాళదుంప కారప్పూస)2015-05-31
- Cuisine: Andhra Cuisine, North Indian Cuisine, Telugu cuisine
- Course: Andhra Pindi Vantalu
- Skill Level: Beginner, Easy
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- Yield : 1
- Servings : 2
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Crispy Aloo Bhujiya (బంగాళదుంప కారప్పూస)
- Potatoes (Aloo) – ¼ Kg
- Besan – ½ Kg
- Rice Flour – 100 Grams
- Red Chilli Powder – 1 Tb Spoon
- Salt – Tasty
- Turmeric Powder – 1 T Spoon
- Chat Masala – ½ T Spoon
- Pepper Powder – ½ T Spoon
- Oil – for Deep Fry
Boil the potatoes until soft (usually 4 whistles in cooker for soft) then mash the potatoes like fine batter. Cook the green piece until soft and keep aside for cooling purpose.
Take bowl with mashed potatoes, add Besan, Salt, Red chilli Powder, Turmeric Powder, Pepper Powder, mix well until the potato mix well with the ingredients then make a fine batter (not too tight)
Then take a part of the batter in a chakli maker and drop the bhujiya slowly in a deep oil then wait for gold color and reverse the bhujiya and take out
Repeat the procedure for the rest of the batter That is it your favourite all bhujiya is ready to eat along with a fresh Tea.
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This information is per serving.