Aloo Bhujia in Air Fryer | Crispy Potato Sev Recipe
Try this crispy aloo bhujia in an air fryer
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
The dough needs to be semi hard, not to hard (else you will not be able to use the sev press) and not too soft.
Quantity of red lentil flour - you will need little less red lentil flour than the weight of boiled potatoes. it also depends on the moisture content of the potato