Air fryer aloo bhujia is a crunchy potato sev snack made without deep frying. My updated version uses besan, red lentil flour and plain flour. After boiling small dough balls, I add grated potatoes, mint and amchur during re-kneading, then press the mixture into thin strands for the air fryer. For a potato-free Gujarati version, see my air fryer gathiya recipe.
The updated bhujia cooked at 150°C for 6-7 minutes in my air fryer, and the strands did not stick together. If you prefer fewer preparation steps, I have kept my original no-boiling method below as a variation with its own ingredients and cooking time.
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Ingredients for the updated air fryer aloo bhujia
This version uses besan, red lentil flour and plain flour, plus water, oil, baking soda, turmeric, red chilli powder, ajwain and salt. Add grated potatoes, dried mint and amchur only after the dough balls are boiled. See the recipe card for quantities.
How to make air fryer aloo bhujia - new method
In my newer kitchen test, I boiled the small dough balls before adding the grated potatoes and re-kneading. The sev strands stayed separate during air frying, unlike my original quick method.
Step 1: Sift and combine the three flours before adding seasonings.
Step 2: Add turmeric, chilli powder, ajwain, salt and baking soda to the dry mixture.
Step 3: Mix the dry ingredients evenly before adding liquid.
Step 4: Add water and oil to the seasoned flours.
Step 5: Knead into a soft dough and divide into small balls.
Step 6: Divide the soft dough and shape it into small balls.
Step 7: Add the dough balls to boiling water and cook for 10 minutes.
Step 8: Remove the cooked dough balls and allow them to cool until safe to handle.
Step 9: Add two grated potatoes, dried mint and amchur. Re-knead the cooked dough until smooth.
Step 10: Use a fine sev plate to press thin strands. Arrange them loosely and air fry at 150°C for 6-7 minutes, checking carefully near the end.
Step 11: Let the cooked bhujia cool before serving or storing.
Quick variation - original recipe without boiling the dough
For the original quick version, mix 1 cup red lentil flour with 1 cup boiled and grated potatoes, along with spices. Knead, press into thin strands and air fry.
Original method in four steps
1. Mix the original-method red lentil flour, rice flour, baking soda, red chilli powder, dried mint, amchur and salt.
2. Add grated, chilled boiled potatoes and oil. Knead into a semi-firm dough without extra water.
3. Use a fine sev press to form short strands on perforated parchment, spreading them as evenly as possible.
4. Air fry at 170°C for 10 minutes, spray lightly with oil, turn carefully and cook for another 6-7 minutes. Cool completely.
Original quick-method video
Related recipes
Air Fryer Aloo Bhujia
Equipment
- Air fryer
- sev press
- saucepan
- Mixing bowl
Ingredients
- ¼ cup besan (gram flour)
- ¼ cup red lentil flour
- ¼ cup plain flour
- ¼ cup water for initial dough
- 1 ½ tablespoon oil estimated half-batch amount; plus a little extra for kneading and air frying
- 2 potatoes grated; mix in after dough balls are boiled
- 1 pinch baking soda estimated amount
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon dried mint add with potatoes
- ½ teaspoon amchur (dry mango powder) add with potatoes
- ajwain (carom seeds) to taste
- salt to taste
Instructions
New three-flour method
- Mix besan, red lentil flour and plain flour with baking soda, turmeric, red chilli powder, ajwain and salt.
- Add the water and oil, and knead into a soft dough. Divide into small balls.
- Bring water to a boil in a saucepan and immerse the balls. Cook for 10 minutes.
- Remove the dough balls and cool until safe to handle.
- Add grated potatoes, dried mint and amchur to the cooked dough. Re-knead until smooth and workable for a fine sev press. Add a little more water or oil only if needed.
- Press thin strands through a fine sev-making plate onto perforated parchment or the air-fryer insert. Spread loosely rather than piling them up.
- Air fry at 150°C for 6-7 minutes, checking closely near the end as the thin strands can burn. Cool before serving.
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 may work in place of red lentil flour in the original method, but the texture may differ.
- 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
In the original quick method, grated boiled potatoes supply moisture so no additional water is used. The updated three-flour method uses water before boiling the dough balls.
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.
Storage tip
Let the bhujia cool completely before storing in an airtight container. Thin strands may finish earlier, so check near the end of cooking.
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