Authentic Potato Bhujia Recipe – Crispy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Potato Bhujia Recipe – Crispy Indian Street Food Snack

Hey everyone! If you’ve ever wandered through the bustling streets of India, you’ve probably been captivated by the aroma of freshly fried snacks. And chances are, you’ve stumbled upon bhujia – those delightfully crunchy, savory noodles that are just impossible to resist. Today, I’m sharing my go-to recipe for Potato Bhujia, a version that’s surprisingly easy to make at home and tastes just like the street food favorite! I first made this when I was craving a taste of home and couldn’t find good bhujia anywhere nearby. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This Potato Bhujia recipe is all about that satisfying crunch and bold flavor. It’s perfect for an afternoon snack with chai, a party appetizer, or just when you need a little something to munch on. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian street food. It’s easier than you think, I promise!

Ingredients

Here’s what you’ll need to whip up a batch of this crispy goodness:

• 1 cup instant potato flakes (about 115g)
• 1 cup besan (chickpea flour) (about 100g)
• 1 teaspoon cumin powder
• 1 teaspoon chili powder (Spanish paprika works well!)
• ½ teaspoon salt (or to taste)
• ½ teaspoon sugar
• 1 teaspoon chaat masala
• 1 cup hot water (240ml)
• Peanut oil for frying (as needed)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Instant Potato Flakes: Types and Substitutions

You’ll find different types of instant potato flakes. I prefer the finer ones for a smoother bhujia texture. If you can’t find instant potato flakes, you could try using mashed potatoes, but the texture won’t be quite the same, and you’ll need to adjust the amount of besan.

Besan (Chickpea Flour): Choosing the Right Kind

Besan is the star of many Indian snacks! Make sure you’re using a good quality, fresh besan for the best flavor and texture. It should have a slightly nutty aroma.

Spice Blend Breakdown: Cumin, Chili, and Chaat Masala

The spice blend is where the magic happens. Cumin adds warmth, chili powder provides a gentle heat, and chaat masala brings that signature tangy, savory flavor. Feel free to adjust the chili powder to your liking – I’ll share more on that in the variations section!

Peanut Oil: Regional Variations & Alternatives

Traditionally, peanut oil is used for frying bhujia in many parts of India, giving it a distinct flavor. However, you can use other neutral oils like vegetable oil or canola oil if you prefer. Just be sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the instant potato flakes with the hot water. Stir well until it forms a thick, slightly sticky dough. Let it cool for a few minutes.
2. In a separate bowl, mix together the besan, cumin powder, chili powder, salt, sugar, and chaat masala. This is your flavor base!
3. Now, add the cooled potato mixture to the dry ingredients. Knead everything together really well until you have a smooth, firm dough. It should be pliable but not sticky.
4. Heat up your peanut oil in a heavy-bottomed pan over medium heat. You want enough oil for the bhujia to float and fry evenly.
5. This is where the bhujia mold comes in! Load a portion of the dough into the mold and press it directly into the hot oil. This will create those signature noodle-like strands.
6. Fry for about 1 minute, then gently flip the bhujia and cook the other side for another 30 seconds, or until it’s golden brown and beautifully crisp.
7. Remove the bhujia with a slotted spoon and drain it on paper towels to get rid of any excess oil.
8. Repeat the process until all the dough is used. Let the bhujia cool completely before storing it in an airtight container. Trust me, the cooling is important for maximum crispiness!

Expert Tips

• Oil Temperature is Key: Make sure the oil isn’t too hot, or the bhujia will burn on the outside before it’s cooked through. Medium heat is your friend.
• Don’t Overcrowd the Pan: Fry the bhujia in batches to maintain the oil temperature and ensure even cooking.
• Kneading is Important: A well-kneaded dough will result in a smoother, more consistent bhujia texture.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level: Adjusting the Heat: If you like things spicy, add a pinch of cayenne pepper or increase the amount of chili powder. My friend, Priya, loves to add a dash of red chili flakes for an extra kick!
• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your chaat masala doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your chaat masala is gluten-free.
• Festival Adaptations: Diwali & Holi Snack: Bhujia is a popular snack during Diwali and Holi. You can add a pinch of turmeric powder to the dough for a festive golden color.

Serving Suggestions

Potato Bhujia is fantastic on its own, but it’s even better with a side of mint chutney or tamarind chutney. It’s also a great addition to a chaat platter!

Storage Instructions

Store the cooled bhujia in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house!

FAQs

Let’s answer some common questions:

• What is bhujia traditionally made from? Traditionally, bhujia was made from moth beans, but over time, potato-based versions became incredibly popular.
• Can I make bhujia without a bhujia mold? It’s tricky, but you can try using a piping bag with a small round nozzle. It won’t be quite the same shape, but it will still taste delicious!
• How can I achieve extra crispiness in my bhujia? Make sure the oil is at the right temperature, don’t overcrowd the pan, and let the bhujia cool completely before storing it.
• What is the shelf life of homemade bhujia? Homemade bhujia will stay crispy for up to a week if stored in an airtight container.
• Can I use a different type of oil for frying? Yes, you can use vegetable oil or canola oil, but peanut oil is traditional and adds a unique flavor.

Enjoy making this delicious and authentic Potato Bhujia! I hope it brings a little bit of India to your kitchen. Let me know how it turns out in the comments below!