aloo sev recipe | potato sev | how to make aloo sev | tea time snacks

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potato sev recipe | aloo sev recipe

crisp spiced sev made with besan and potatoes.

4.5 from 8 votes
total time:
50minutes

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.

aloo sev recipe, potato sev recipe

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

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:

potato sev recipe | aloo sev recipe
4.5 from 8 votes
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aloo sev recipe

crisp spiced sev made with besan and potatoes.
course snacks
cuisine north indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 150 grams or 1 small jar
author dassana

ingredients (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
  • 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

  1. first boil 2 medium 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.

making aloo sev dough

  1. 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. 

  2. 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.

  3. to the mashed potatoes, add all the spices, salt and the crushed mint leaves. mix very well.
  4. now seive 1 cup besan or gram flour directly over the potato mixture.
  5. 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.
  6. the dough is slightly sticky. cover the dough and keep aside.
  7. for making aloo sev, you need to use the disc with small fine holes. grease the top of the this disc with some oil.
  8. rub a bit of oil in your hands. roll the dough into a log and gently place it in the sev maker mould.
  9. cover the sev maker with its lid.

frying aloo sev

  1. 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.
  2. in the oil, directly press the sev maker to make sev. move in rounds so that the aloo sev is evenly distributed.

  3. the oil will start sizzling as soon as the sev comes in contact with it.
  4. flip over and fry the other side.
  5. 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.

  6. 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.

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

  8. 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.

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

recipe notes

  • 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.

potatoes for potato sev recipe

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

potatoes for potato sev recipe

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

mint leaves for aloo sev recipe

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.

dried mint leaves

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.

spices for aloo sev recipe

6. mix well and add the powdered mint leaves.

mint leaves for aloo sev recipe

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

besan for aloo sev recipe

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

flour for aloo sev recipe

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.

dough for aloo sev recipe

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.

dough for aloo sev recipe

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.

aloo-sev-recipe10a

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.

dough for aloo sev recipe

13. cover the sev maker with its lid.

making aloo sev recipe

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.

frying potato sev

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

frying potato sev

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

frying potato sev

17. flip over and fry the other side.

frying potato sev

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

frying potato sev

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

frying potato sev

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.

frying potato sev

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

fried potato sev

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.

chaat masala for aloo sev recipe

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

aloo sev recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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20 comments/reviews

  1. Hello dear, I really love your recipes. But I’m unable to download the app from Google Play Store. Can you help?

    • Thanks Neha. The app is no longer working and is also removed from the google play store. you have to check the website for the recipes.

  2. I tried this sev today. it came out too good .nice homemade snack for kids. Everyone at home loved it..☺
    Thank you!

    • thanks Suruchi. agree its a nice snacks for kids. nice to know.

  3. I have made it and it came out awesome thankyou very much for the recipe

    • Welcome Samroz

  4. I am fan of your recipes, simple, no confusion, step by step recipes. Thanks for increasing a techie woman’s interest in cooking. 🙂

    • pleased to know this thankyou kiran 🙂 glad we could incline you towards cooking 🙂

  5. hello dassana 🙂
    i am a die-hard fan of yours.i was an anti-cooking person before being aware of ur blog. but now i just love cooking.i am basically a Malayali but i was born n bought up at North so all the north indian recipe tastes are on my tongue. now with ur blog i am able let my family (a typical mallu family)too taste north indian flavour sitting @ home. love u loooooooooooot dassana…:D

    i havn’t tried tis recipe, but will do soon.i was looking for aloo bhujiyarecipe. can u share it with me? wish there were a ‘nonvegrecipesofindia.com’ from dassana amit…:D

    • thank you much nithu. its uncommon for a south indian to have the north indian recipes taste on the tongue. same here too 🙂

      for aloo bhujiya, use 1 cup gram flour and 1 cup mashed potatoes. the proportion has to be 1:1 for both besan and potatoes. the haldiram ones also use moth beans flour, apart from besan. you can add 2 to 3 tbsp of this flour. the bikaner ones use rice flour. so either add 2 to 3 tbsp of moth bean flour or rice flour. just increase the spices like red chili powder, mint powder and chaat masala powder. you can also add green chili + ginger paste.

  6. Your recipes are fantastic. I tried besan laddus and cha kalissa for the first time today. Even I could not believe that I had made them.They were so tasty. Also tried Mathurawale aloo sabzi. Extremely tasty! !! Please post more no onion no garlic recipes.

    • thankyou so much kakali for your kind words 🙂 would surely try posting more no onion no garlic recipes. wish you and your family a happy and prosperous diwali.

  7. Love u dassana.I thing the way teach us its uniq.I alweys try ur recipes which were alweys turned very testy.ur blog just awesome.thank u .

    • thanks a lot renu.

  8. Best website I have ever seen…. The way you present your dishes feels like mom is teaching me cooking.. Thank you very much for sharing all these recipes…. I specially liked making your tandoori roti… And my husband too loved it.

    • thankyou so much bibha 🙂 glad to know your husband loved the tandoori roti and you are always welcome.

  9. I really love all of the recipes that u make ……….. I t actually shows the interest and purity with which u make all the recipes…. Thanks for sharing such wonderful recipes whenever i need to make something special i only look for ur recipes its like u urself have become familiar with my family members Thank you 🙂

    • thank you very much divya. humbled 🙂
      wish you a happy diwali.

      • Thank you so much. Wish u the same— a very prosperous and happy Diwali…. I wish I could meet such a sincere and dedicated person like you ….. Thank you once more 🙂

        • welcome always divya 🙂 and a very prosperous and happy diwali to you and your family 🙂

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