Aloo Bhujiya Recipe | Aloo Bhujiya Namkeen

aloo bhujiya recipe

Aloo bhujiya Recipe: A spicy and savory deep-fried snack made with chickpea flour and mashed potatoes that are quick and easy to make. The recipe is very simple, with no complicated steps, but the end result is simply fantastic and delicious. It can be served as an evening snack, a side dish to any meal, or even as a topping for a sandwich or any breakfast dish.

Namkeen and spiced sev recipes are always popular in India. There are numerous methods and recipes for making various types of namkeen sev, also known as deep-fried noodles. The aloo bhujia recipe, a key condiment offering from the Haldiram franchise, is one such hugely popular variety.

Aloo Bhujia is a type of dry snack made from chickpea flour and mashed/boiled potatoes.

It is a must-have at festivals or get-togethers, and it is served with Murukku, Chivda Namkeen, and other dry snacks. It’s also delicious as an evening snack with a cup of hot tea.

Nowadays, this snack is increasingly being purchased from stores, and while they are tasty, it is more enjoyable to make this dish from scratch in the comfort of your own home.

Aside from that, you can keep an eye on the quality of the ingredients used to make this dish and ensure that no unwanted ingredients are added to it.

Also, because it is a deep-fried snack, there is a chance that it contains too much oil when made in a store. However, if you make it at home, you can ensure that it does not become overly oily.

This Aloo Bhujia is crunchy, easy to make, and better than store-bought versions. It’s the perfect accompaniment to Chai and a must for festivals.

The most basic bhujiya recipe is aloo bhujia. The main reason for this is due to the ingredient used in it. Apart from the spices and salt added to the dough, it only requires two ingredients. This sev recipe appeals to me because it offers a variety of flavors. It has a starchy flavor from the potatoes as well as a nutty flavor from the besan flour. I usually make it in bulk, store it in an airtight container, and use it as a topping in nearly all of my snack recipes. Although it is traditionally served as a munching snack, it can also serve as a multi-purpose snack.

Anyway, here are some simple and important tips, suggestions, and variations for a delicious aloo bhujia recipe. First and foremost, I have avoided using spices such as black pepper in this recipe, instead of sticking to the basic spice powders. You can experiment by adding spices such as ginger powder, onion powder, and pepper powder. Second, you must fry these over medium to low heat. You must also be cautious and remove it from the oil when it turns yellowish. Do not wait until it reaches a dark yellow color because it will continue to cook even after being removed from the oil and will turn dark. Finally, in this recipe, I used only a boiled and grated potato. You can experiment by increasing the amount of aloo or besan to your liking.

You can also see my other Indian Recipes Collection, it Includes various delicious sweet recipes such as Idli Dhokla Recipe and So on. 

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Aloo Bhujiya Recipe Card:

aloo bhujiya recipe

Aloo Bhujiya Recipe

Do you enjoy aloo Bhujia Namkeen? Then, just for you, I'm sharing a super simple recipe for this all-time favourite Indian savoury snack! In no time, you'll be able to make this delectable golden brown snack at home!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine Indian
Servings 1 Box


  • 1  potato / aloo   (boiled & peeled)
  • 1½  cup  besan / gram flour
  • 1/4 cup  cup rice flour   (fine)
  • 1 tsp  kashmiri red chilli powder
  • 1/4 tsp  turmeric
  • 1/2 tsp cumin powder
  • 1/2 tsp  garam masala
  • 1 tsp  chaat masala
  • 1/2 tsp  aamchur
  • 3/4 tsp   salt
  • 2 tsp  oil
  • oil for frying


  • To begin, finely grate 1 potato in a large mixing bowl.
  • Add 1/4 cup rice flour and1½ cup besan
  • Also add 1 teaspoon chilli powder, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, 1/2 teaspoon aamchur, 3/4 teaspoon salt, and 2 teaspoon oil
  • Mix thoroughly to ensure that everything is well combined.
  • knead the dough until smooth and soft, adding water as needed.
  • The dough will be slightly sticky; grease with 1 tsp oil and knead until smooth, soft, and non-sticky.
  • Grease the small holed mould with oil and fill it with dough.
  • Afterward, press and spread the bhujiya in hot oil, forming a circle in the oil and making sure not to overlap.
  • After a minute, flip the pan over and fry the other side until golden and crisp.
  • Drain on kitchen paper to absorb excess oil.
  • Finally, cut the aloo bhujia into pieces and serve as a tea time snack.
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  • First, finely grate the potato. If there are lumps, it may be difficult to pass through the sev mould.
  • Furthermore, the addition of rice flour gives the sev a nice crunch.
  • Also, for a different flavour, add the mint paste to the dough.
  • Before you begin frying the bhujia, make sure the oil is properly heated. Then, before adding the bhujia to the oil, reduce the heat to a low setting.
  • You don’t want to burn it, so fry it on a medium heat.
  • Adjust the amount of chilli powder to your taste. It is one of the main spices, so don’t under or overuse it.
  • After the bhujia has been removed from the oil, add the Chaat Masala and Pudina Powder. It will stick to it this way.
  • In addition, a teaspoon of Ginger Green Chilli paste can be mixed into the dough.
  • Finally, when stored in an airtight container, the aloo bhujia recipe keeps for 2 weeks.


Is haldiram aloo bhujia nutritious?

Mixtures, moong dals, and aloo bhujia are hazardous to one’s health, owing to the fact that they are deep-fried in very old oil and kept fresh for several months using chemical preservatives. Taking them for an extended period of time can result in high blood pressure, high cholesterol, and diabetes.

Is haldiram Bhujia fattening?

According to the CSE study, a packet of Top Ramen instant noodles contains 0.6 gm of trans fat, while 100 gm of Haldiram Aloo Bhujia contains 2.5 gm of trans fat. Although Haldiram claims that its serving size is 10 gm, this is merely a marketing ploy. People’s consumption habits exceed this serving size, resulting in a higher intake of trans fats.

Is Haldirams’ aloo bhujia vegetarian?

Bikaneri Aloo Bhujia is a well-known namkeen that I always buy whenever I see Haldiram packets in supermarkets. Despite being deep-fried, this Aloo Bhujia recipe is vegan, gluten-free, and uses very little oil.

Is aloo bhujia kosher?

Similar to spiced potato strings as a snack. Made with potatoes, palm oil, gram flour, tepary bean flour, mint, salt, and mild spices. Try it, it’s delicious! … With the halal mark (HALAL FOOD / Helal food).

Is it safe to consume namkeen?

Namkeen Diet: You should be aware that namkeen isn’t exactly healthy. It’s fried and sweet, and many of them are made from highly processed rice or maida (processed flour). It’s not exactly what you’d call healthy. That is a well-known fact.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.