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Crispy and irresistible, Aloo Bhujia is a traditional Indian savory snack with bold, spiced flavors. This popular vegetarian munch is perfect for family snack time and festive celebrations.
Boil the potatoes in their skins until fork-tender, about 20 minutes, then drain and peel while still warm.
Mash the peeled potatoes thoroughly until smooth and lump-free; this ensures even texture in the dough.
In a large mixing bowl, combine mashed potatoes with chickpea flour, rice flour, salt, red chili powder, turmeric, dry mango powder, and asafoetida, mixing well into a smooth, stiff dough. Add a teaspoon of oil if needed.
Heat vegetable oil in a deep pan over medium heat (350°F); while the oil is heating, fill a sev maker or potato ricer with the dough using the medium-holed plate.
Carefully press the dough directly over hot oil in circles, frying in batches without crowding. Fry each batch, turning occasionally with a slotted spoon, until golden and crisp—about 3–4 minutes per batch.
Remove the fried bhujia using a slotted spoon; drain on paper towels to remove excess oil and let cool completely before storing in an airtight container.
