Aloo Bhujiya Sev Recipe in Air Fryer | Gluten Free Baked Alu Bhujiya Sev

Baked Aloo Bhujiya in Air Fryer 

Spicy Baked Potato & Chickpea Flour Noodles

Aloo bhujiya sev is a spicy, crunchy teatime snack that is made with chickpea flour, potatoes(aloo or alu) and a combination of spices. Bhujiya or sev are usually deep fried thin noodles and are quite addictive. This baked aloo bhujiya recipe is a healthy alternative to the traditional method of deep frying and is equally delicious! Alu sev bhujiya is a great gluten free and protein packed snack option.

Ingredients

1-1/4 cups  Chickpea flour/besan 
1/4 flour    Rice flour 
1/4 teaspoon Turmeric          
1/8 teaspoon   Asafoetida/hing*       
1 large(200 grams)   Cooked & grated potato 
1 teaspoon/to taste   Salt 
1/2 teaspoon/to taste  Chili Powder 
2 teaspoons    Crushed dried mint*
1/2 teaspoon  Garam masala* 
1/2 teaspoon  Dried mango/ aamchur powder* 
1/2 teaspoon  Chaat masala* 
3 tablespoons  Oil (plus additional for brushing) 
Water  As needed

*These spices are easily available in Indian grocery stores.

Step by step video instructions can be found here:

Method:

1. Cook the potatoes. Peel and grate the potatoes. In a large bowl, add the grated potato and all the spice powders. Mix well. 

2. Add the chickpea flour and rice flour. Add the hot oil. Mix well. Add water as required to make a semi-stiff dough.

3. Grease the sev/ bhujiya press and the baking sheet. Preheat the air fryer at 325ºF(165ºC)  Air fry or bake  the aloo bhujiya for 6-8 minutes, turning them over halfway mark and brushing with oil. Reduce the temperatute to 275ºF(135ºC) and air fry for 6 -7 minutes, turning over once.

4. For regular preheat oven at 375 ºF (190ºC) bake for 6-8 minutes, turning them over halfway mark and brushing with oil. Reduce the temperature to 325 (165ºC) and air fry for 6-8 minutes, turning over once.

5. Alternately, you can deep fry the bhujiya/sev in oil at medium- high heat.

6. Cool completely and store in an airtight container.