Its been a long time since I posted a recipe. I have been busy making art and craft (see http://artsytastycraftsy.weebly.com/). All this while next post on padmajaskitchen has been at the back of my mind. Finally I got around to it..
I first tasted aloo bujiya in a Haldiram’s packet. After some read up, talking to friends etc I created this recipe. My family liked the taste… Success !! It’s a wonderful accompaniment to hot tea in the winter, crunchies with daal rice etc. Share any variations you may have.
Ingredients to make powder
- Black pepper – one-fourth tsp
- Cinnamon – one inch
- Cloves – four
- Maratimoggu / capers – two
In a grinder, make a fine powder. Keep it aside
Ingredients to make aloo bujiya
- Boiled and mashed aloo / potato – one cup
- Besan / chick pea flour – one and half cup
- Turmeric / haldi – one-fourth tsp
- Salt – to taste
- Red chilli powder – one-fourth tsp
- Oil – to deep fry
In a bowl add, mashed aloo, besan, salt, red chilli powder, turmeric and masala powder. Mix well and make a dough. (Don’t add water) The moisture of potato is enough. Now add 2 tbsp of oil to make smooth dough.
Divide the dough in to four equal portions or based on your muruku press size.Now grease the muruku press and fill the dough in muruku press. Rest of the dough should be covered with wet cloth or lid. Heat oil and press it down directly on top of the oil. Fry very fast and transfer on a tissue. Once it cools down, store in airtight container.