Let me start by stating the obvious, I love Haldiram’s Aaloo Bhujia. When I ran out of my inventory of bhujia during the lockdown, I knew I had to try out this crispy Haldiram style aaloo bhujia recipe as I was missing my go to munching snack during the 10 minute breaks that I get while taking my online classes. Also, the absence of bhujia was sorely felt during the evenings when my dad asked me if there was some namkeen to go with the tea?
I was always curious about who invented bhujia? God bless Maharaj Dungar Singh of Bikaner in whose rule bhujia was first prepared in 1877. Today, almost all variants are inspired from the original Bikaneri bhujia recipe and they also got a GI tag for it in 2010. As I already mentioned before, I’ve been smitten by Haldiram aaloo bhujia and that’s the one we’re going to learn to make in today’s recipe. Let’s get started right away.
Ingredients required for crispy aaloo bhujia recipe –
Special equipment required
You will need a bhujia extruder for this recipe. I used an old wooden extruder kept at my home, if you don’t have one at home, you can try this Bhujia extruder from Amazon.
Use the simple procedure to make Haldiram style aloo bhujia as follows
And that’s it. Your home Haldiram style aaloo bhujia is ready. Enjoy this all time snackable snack with your evening tea, or snack on it when you’re binge watching your favorite movies on Amazon Prime or Netflix.
Lastly, I feel Aaloo is the Agarwal of foods. No one seems to agree on one spelling, you can find Aloo bhujia, Aalu bhujia and even Alu bhujia, but who cares? As long as the way it tastes.
You can also check out my recipe for Bengali Rasgullas and Tangy Mango candy. Do let me know if you enjoyed reading this recipe in the comments, see you in the next one soon. 🙂
Okay so now we won’t have to rush to Haldiram stores every month 😂 Thank You so much for Your help!🤩
Yes, atmanirbhar bano
Yes, let me know how your attempt turns out.