Aloo Bhujia

🔥 Prep

• Peel and boil the 2 potatoes until fork‑tender, about 10 minutes in boiling water.
• Drain and let cool slightly, then mash the potatoes in a bowl until smooth.
• Measure out 150 g besan (chickpea flour) and place in a separate bowl.
• Measure out 0.5 tsp mint powder, 1 tsp chaat masala, 0.5 tsp chilli powder, and 1 tsp salt; combine with the besan.
• Add the spice‑besan mixture to the mashed potatoes and mix until a uniform dough forms; if needed, add a splash of water to achieve a pliable but not sticky consistency.
• Heat 300 ml oil in a deep pan or kadai for frying.

🔥 Cook

• 1. Transfer the dough to a sev maker (or a piping bag with a large star tip) and press directly into the hot oil over medium heat.
• 2. Fry the pressed strands for 2–3 minutes, turning occasionally, until they turn light golden and crisp.
• 3. Using a slotted spoon, remove the bhujia and let excess oil drain onto a plate lined with paper towels.
• 4. Allow the bhujia to cool completely; it will crisp up further as it cools.
• 5. Toss the cooled bhujia with any remaining spice mixture (if desired) and store in an airtight container.

🔥 Serve

• Serve the aloo bhujia as a crunchy snack alongside tea or coffee.
• Pair with lemon wedges or a drizzle of tamarind chutney for extra tang.
• Store leftovers in a sealed container at room temperature for up to 2 weeks, maintaining crispness.