Boil the potatoes, peel and grate. Sieve the gram flour and take it out in a vessel. Mix grated potato, salt, asafoetida, turmeric powder, mint powder, red chilli powder, Crushed Cloves, dry mango powder and garam masala in gram flour and knead smooth dough. (without water) Keep the dough aside for 15-20 minutes, so that the dough sets.
The dough will be slightly sticky, grease 1 tsp oil and knead to smooth and soft dough.
Grease the small holed sav maker mould with some oil and stuff dough into it.press and spread the bhujiya in hot oil forming a circle in the oil.
After a minute, flip over and fry the other side till it turns golden and crisp.drain over kitchen paper to absorb oil.
Cool the aloo bhujia and serve with tea.
You can store in an airtight container.
