Go Back
Singhara Chilli Bhujia | Navratri Recipe | Falahari Sev
Sneha Paul

Singhara Chilli Bhujia

Crispy, crunchy and spicy singhara chilli bhujia. A gluten-free and vegan recipe that can be eaten during Navratri.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 cup singhara atta
  • 2 cup boiled and mashed potatoes
  • 4-5 tbsp green chilli paste
  • Rock salt or sendha namak to taste
  • Oil for frying

Method
 

  1. In a large mixing bowl, add the mashed potatoes, singhara atta, salt and green chilli paste.
  2. Mix everything together and make a smooth dough. Apply a little oil on the dough.
  3. Then take a kitchen press or chakli maker and attach the jali (attachment) with the tiny holes. Grease the chakli maker with oil and place the dough into it.
  4. Heat oil in a wok, keep it on medium heat. Then directly press the dough into the oil. Let it fry for some time. Flip the singhara chilli bhujia and fry till it becomes golden on both sides. Transfer them to a plate lined with tissue paper, to drain the excess oil.
  5. After it cools down completely, crush it gently and store it in an airtight container. Serve it with tea or coffee or sprinkle it on top of chaat.

Notes

  1. The green chilli paste should be smooth or it will not pass through the chakli maker. You can also use the juice of the chillies.
  2. Before making the dough make sure you pass the singhara atta through a sieve. This would get rid of all the impurities in the atta.