Aloo bhujia (sav)

Ingredients	Quantity
Potatoes	250 gms
Besan (sanagapindi)	150 gms
Cinnamon stick	¼ inch piece
Cloves	8
Pepper corns	1 table spoon
Hinge	Pinch
Ajwain	1 table spoon
Salt	To taste
Oil	Deep fry
Turmeric	Pinch

Preparation method

1. Grind the cloves, cinnamon stick, pepper corns ajwain, hinge  make a fine powder.
2. Boil the potatoes in the pressure cooker till they became soft.
3. When cool peel the skin and very nicely mash it without any lumps.
4. Take a bowl add besan(sanaga pindi), salt mash the potatoes, and add garam masala powder  and add 2 table spoon of oil . Nicely mash without any lumps.
5. Mix it well. Sprinkle little water and knead this into a dough.do not worry if it is sticky.
6. Put the dough inside in the muruku presser and start squeezing in hot oil. Potatoes get cooked very fast, so take it out as soon as it is done. The sizzle sound will subside once it is cooked, be careful not to get it too brown
7. Repeat the same process for the rest of the dough.
8. Then aloo bhujia is ready to serve..

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