Aloo Bhujia

Ingredients

• Potatoes, boiled, peeled and , mashed 500g
• Cornflour ½ cup
• Haldi ½ tsp
• Chilli powder ½ tsp or to taste
• Heeng 1/8 tsp
• Salt 2 tsp or to taste
• Citric Acid /tartri ¼ tsp
• A 'sev' press
• Oil for deep frying

Preparation

• Mix the potatoes, cornflour, haldi, chilli powder, salt, heeng and tartri into dough like consistency.

• Fill the mixture into the press and keep aside.

• Heat the oil till a little bit of mixture thrown in comes up at once.

• Press the mixture directly into the oil and fry till golden.

• Drain on absorbent paper, cool and store in an airtight jar.