Air Fryer Aloo Bhujia
Homemade potato bhujia with a three-flour dough that is boiled, re-kneaded with grated potato and air fried into thin strands. This tested version kept the strands separate.
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
This is the tested newer method: the grated potatoes, dried mint and amchur are mixed in after cooking the dough balls in boiling water and during re-kneading. Use ¼ cup water for the initial dough. The 1 ½ tablespoon oil and pinch of baking soda are scaled estimates from the full namkeen dough; additional water and oil used when re-kneading were not measured. Air fry at 150°C for 6–7 minutes; check to prevent burning.
Quick original variation: The article also preserves the previous no-dough-boiling method using boiled potatoes, red lentil flour and rice flour, which cooks at 170°C for 16–17 minutes. Do not combine the two methods or times.
Allow the bhujia to cool completely before storing in an airtight container. For best crispness, use within 2–3 days; storage duration depends on moisture and conditions.