aloo sev recipe with step by step photos – crisp sev made with potatoes and gram flour (besan). a good tea time snack recipe which can be easily made at home.

for the first time i am posting a sev recipe. lately, my sister had shared aloo bhujia recipe with me. i made a few changes in the proportion of her recipe and made these potato sev. the texture and taste of this potato sev recipe is not like aloo bhujia. the taste is like that of a spiced sev. they are crisp and chatpata. i have also shared few more similar recipes like

• sev recipe (made with besan).
• omapodi recipe (plain sev)
• kara boondi (masala boondi mixture)
• mixture recipe (south indian style)

i made a small batch. but this aloo sev recipe can be doubled or tripled as the ingredients are proportionately taken. since you can easily store them in an air tight container, so making a big batch is a good idea.

serve aloo sev as tea-time snack or anytime snack.

if you are looking for more tea time snacks recipes then do check:

• karanji recipe
• chakli recipe
• shankarpali recipe
• shakkar pare
• namak pare
• chivda recipe
• onion pakoda
• murukku recipe
• nankhatai recipe.

aloo sev recipe

4.34 from 9 votes

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

crisp spiced sev made with besan and potatoes.

Course:snacks

Cuisine:north indian

Servings:150 grams or 1 small jar

Author:Dassana Amit

INGREDIENTS FOR aloo sev recipe

(1 CUP = 250 ML)

• 1 cup besan (gram flour) or 100 grams besan
• 2 medium sized potatoes (aloo) or 160 grams potatoes or ½ cup heaped mashed potatoes
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon garam masala powder
• ½ teaspoon red chili powder (lal mirch powder)
• ¼ teaspoon amchur powder (dry mango powder) or ¼ teaspoon lime or lemon juice
• ⅓ teaspoon black salt or add as per taste
• ½ teaspoon chaat masala
• 1 pinch asafoetida (hing)
• 16 to 18 mint leaves or ½ teaspoon dry mint leaves (pudina patta)
• oil for deep frying

HOW TO MAKE aloo sev recipe

boiling potatoes for sev

• first boil 2 medium potatoes till they are thoroughly cooked. you can cook the potatoes in a pressure cooker or in a steamer.
• when the potatoes become warm, peel and mash them very well with a vegetable masher.

making aloo sev dough

• heat a pan and add 16 to 18 mint leaves. you can rinse the mint leaves and then add. on a low flame stir and roast the leaves till they wilt and become crisp. 
• remove and crush the mint leaves in a mortar-pestle to a fine powder. keep aside. this step is to dry the mint leaves. if you have dried mint leaves, then you can add 1/2 tsp dried mint leaves. crush them and add.
• to the mashed potatoes, add all the spices, salt and the crushed mint leaves. mix very well.
• now seive 1 cup besan or gram flour directly over the potato mixture.
• gently mix and start forming a dough. there is no need to add any water while kneading the dough. the moisture from the potato is enough for binding the dough. else the dough will become very sticky if you add water.
• the dough is slightly sticky. cover the dough and keep aside.
• for making aloo sev, you need to use the disc with small fine holes. grease the top of the this disc with some oil.
• rub a bit of oil in your hands. roll the dough into a log and gently place it in the sev maker mould.
• cover the sev maker with its lid.

frying aloo sev

• heat oil for deep frying in a kadai or pan. add a small piece of the dough. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
• in the oil, directly press the sev maker to make sev. move in rounds so that the aloo sev is evenly distributed.
• the oil will start sizzling as soon as the sev comes in contact with it.
• flip over and fry the other side.
• keep on frying aloo sev till the sizzling reduces in the oil and the color of aloo sev changes to golden. do flip a couple of times, to get an even color.
• with a large strainer spoon, remove the fried aloo sev from the oil. drain the excess oil back in the pan, by shaking the spoon.
• place the fried aloo sev on kitchen paper towels to absorb extra oil.
• when they are still warm, to make them more chatpata, sprinkle 1/2 to 1 tsp chaat masala. once cooled store aloo sev in an air-tight jar.
• serve these crispy potato snack as a diwali snack or a tea time snack.

RECIPE TIPS

• this aloo sev recipe can be doubled or tripled as the ingredients are proportionately taken.

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how to make aloo sev recipe

1. first boil 2 medium sized potatoes till they are thoroughly cooked. you can cook the potatoes in a pressure cooker or in a steamer.

2. when the potatoes become warm, peel and mash them very well with a vegetable masher.

3. heat a pan and add 16 to 18 mint leaves. you can rinse the mint leaves and then add.

4. on a low flame stir and roast the leaves till they wilt and become crisp. remove and crush the mint leaves in a mortar-pestle to a fine powder. keep aside. this step is to dry the mint leaves. if you have dried mint leaves, then you can add ½ tsp dried mint leaves. crush them and add.

5. to the mashed potatoes, add the following spices – ¼ tsp turmeric powder, ¼ tsp garam masala powder, ½ tsp red chili powder, ¼ tsp amchur powder or ¼ tsp lime or lemon juice, ⅓ tsp black salt and ½ tsp chaat masala. for a spicy sev increase the the quantity of red chili powder.

6. mix well and add the powdered mint leaves.

7. now seive 1 cup besan or gram flour directly over the potato mixture.

8. here is a pic of the sifted gram flour.

9. gently mix and start forming a dough. there is no need to add any water while kneading the dough. the moisture from the potato is enough for binding the dough. else the dough will become very sticky if you add water. the dough is just slightly sticky.

10. make a smooth dough. cover the dough and keep aside. if the dough is very sticky, then add a few tablespoons of besan. if it looks dry then add 1 to 2 teaspoon of water.

11. for making aloo sev, you need to use the disc with the small fine holes. grease the top of the this disc with some oil. also apply some oil all over in the cylindrical jar of the sev maker.

12. rub a bit of oil in your hands. roll the dough into a log and gently place it in the sev maker jar. reserve a small piece of the dough to test the oil temperature.

13. cover the sev maker with its lid.

frying aloo sev

14. heat oil for deep frying in a kadai or pan. add a small piece of the dough. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.

15. in the oil, directly press the sev maker to make aloo sev. move in rounds so that the sev is evenly distributed.

16. the oil will start sizzling as soon as the sev comes in contact with it.

17. flip over and fry the other side.

18. keep on frying them till the sizzling reduces in the oil and the color of potato sev changes to golden.

19. do flip a couple of times, to get an even color.

20. with a large strainer spoon, remove the fried potato sev from the oil. drain the excess oil back in the pan, by shaking the spoon.

21. place the fried aloo sev on kitchen paper towels to absorb extra oil.

22. when they are still warm, to make them more chatpata, sprinkle ½ to 1 tsp chaat masala or more if you like. once cooled, store aloo sev in an air-tight jar.

23. serve these crispy potato snack as a diwali snack or a tea time snack.