Aloo Bhujia is one of those euphoric delights that instantly brings warmth to any tea-time. This classic Indian potato sev is usually deep-fried, but here we simplify the cooking process using the air fryer. With just a handful of ingredients - boiled potatoes, rice flour, lentil flour, and a few basic spices like red chilli powder and mint leaves - you can make a lighter version that's crisp and golden without using much oil.
The potato mixture comes together quickly and air fries in just 6-7 minutes per batch at the right temperature. Once cooled, it turns beautifully crunchy and can be stored in an airtight jar for a few days. Whether you serve it as a tea-time snack, pack it as a travel bite, or sprinkle it over chaat, this recipe proves that air fryer recipes can easily replace traditional deep-fried favorites.
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Air fryer aloo bhujia - Video recipe
Ingredients
- Boiled potatoes
- Red lentil flour or chickpea flour
- Rice flour
- Baking soda
- Salt
- Red chilli powder
- Mint powder or crushed mint leaves
- Amchur (mango powder)
- Oil
How to make Aloo Bhujia in Air Fryer (Step-by-Step)
Step 1 and 2- Combine the dry mix first to spread the spice powders evenly. These basic spices give aroma and color without using much oil.
Step 3 and 4 - The potatoes act as the binder-no water needed. Mix until crumbly, then drizzle oil and bring together into a semi-firm dough.
Step 5 and 6 - The dough should be tight yet pliable. Load small portions and press thin strands (3-4 inch pieces) for even cooking in the air fryer basket.
Step 7-8 - Air fry at the right temperature @ 170 C| 340 F for 10 minutes.
Step 9 : Spray oil, flip and continue to cook for 6-7 minutes. Total cook time of 16-17 minutes.
Let it cool completely before breaking into smaller pieces. Do a quick taste test, then store in an airtight container to enjoy later.
Step 10 - As a variation, you can also make thinner sev
The total cook time may vary slightly based on your air fryer model and the thickness of the sev strands. A quick taste test helps you find the perfect crispness.
If you enjoy air fryer snacks, try other reader favorites like Air Fryer Shakarpara, Mini Samosa, or Air Fried Moong Dal.
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Aloo Bhujia in Air Fryer | Crispy Potato Sev Recipe
Equipment
- Air fryer
- sev press / chakli maker
- Sieve
- Mixing bowl
Ingredients
- 200 g boiled potatoes grated and chilled
- 180 red lentil flour or chickpea flour, red lentil flour is preferred.Refer notes
- 2 tablespoon rice flour
- 2 pinches baking soda
- ½ tablespoon red chilli powder
- 1 tablespoon mint powder or crushed mint leaves
- 1 tablespoon amchur mango powder
- 3 tablespoon oil
- 1 teaspoon salt adjust to taste
Instructions
Prepare the Dry Ingredients:
- Combine lentil flour, rice flour, baking soda, salt, red chilli powder, mint powder, and mango powder in a large bowl.
Prepare the Dough:
- Add grated boiled potatoes and oil. Knead into a semi-hard dough-no water is needed. The potato mixture should come together easily
Shaping the sev:
- Grease the sev press lightly with oil, fill with dough, and press thin strands (around 3-4 inch pieces) onto parchment paper.
Air Frying:
- Preheat the air fryer at 170C | 340F. Arrange the sev in a single layer and air fry for 16-17 minutes, flipping halfway, until golden brown.
- If you prefer to make thinner sev, it will take little less time
Cooling & Storage:
- Remove the potato sev carefully and let it cool before storing in an airtight container. Keeps crisp for a week.
Video
Notes
Variations
- Tangy finish: Sprinkle a little lemon juice or chaat masala after air frying.
- Minty version: Increase the amount of crushed mint leaves for extra freshness.
- Rice flour twist: Add a bit more rice flour for extra crunch.
Substitutions
- Flour: Chickpea flour works perfectly instead of red lentil flour.
- Mint: Use dry mint powder or finely chopped fresh mint leaves.
- Oil: Any neutral oil is fine since the air fryer needs very little.
FAQ
Tips for Perfect Texture
The grated potatoes provide enough moisture to bind the mixture, ensuring the sev presses easily and stays crisp after air frying.
Once cooled, store in an airtight container to maintain crunch for 2-3 days.
If too dry, knead lightly again with a few drops of oil to soften the dough.
Conclusion
This Air Fryer Aloo Bhujia shows that classic Indian snacks can be reimagined with modern methods. The cooking process is simple-no much oil, no water, and no fuss. With just a few spice powders and the right temperature, you get crisp, golden potato sev in minutes. It's an air fryer recipe that delivers nostalgia, crunch, and comfort all at once.
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