Preparation Time : 30 minutes
Cooking Time : 40 minutes
Number Of Serves : 15
Ingredients :
1. Chickpea flour - 4 cups
2. Boiled and mashed potatoes : 6 (medium sized)
3. Red chilli powder - 3 teaspoons
4. Garam masala powder - 1 teaspoon
5. Chat masala powder - 1 teaspoon
6. Asafoetida powder : 1/2 teaspoon
7. Dried and powdered mint leaves - 3 teaspoons
8. Salt - to taste
9. Water - enough for making a soft dough.
10. Oil - 4 cups for deep frying.
Method of preparation
1. Boil potatoes, deskin and mash.
2. To the mashed potatoes, add chilli powder, garam masala powder, chat masala, asafoetida powder, dried and powdered mint leaves and mix.
3 To the above mixture, add 4 cups of chickpea flour, salt and mix thoroughly.
4. Pour enough water to make a soft dough. Small lumps that may be formed while making the dough should be removed to enable free flow of dough while passed through the bujhiya maker.
5. Place a frying pan on medium flame and heat 4 cups of oil.
5. Into the bhujiya maker, insert the plate which has small round shaped wholes.
6. Make medium sized balls of dough. Take one portion of the dough, stretch and load it into the bhujiya maker.
7. When oil becomes hot, slowly press the bhujiya maker and spread the bhujiyas into the hot oil. When one side turns golden brown, flip and let the other side also get cooked.
8. When bhujiya is done, remove from oil and place on a tissue paper to remove excess oil.
9. Repeat the same procedure for rest of the dough.
10. When bhujiya reaches the room temperature, crumble and store in airtight container.
