aloo sev recipe

4.64 from 11 votes

Crisp spiced sev made with besan and potatoes.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Snacks

Cuisine: North Indian

Servings: grams or 1 small jar

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
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

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.

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.

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.

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