Aloo sev

Ingredients:

• Potatoes   4
• Gram Flour 2cups
• Cinnamon  Small Piece
• Cloves   8
• Black Pepper  1tsp
• Asafoetida    A Pinch
• Turmeric Powder    1/2tsp
• Salt   to tatse
• Oil  For Deep Frying

Method:

1. Wash potatoes & keep them aside.Boil the potatoes and  Peel the boiled potatoes and grate them using a grater.  
2. Make the spice powder using a mixie.Make fine powder of cinnamon, cloves and black pepper.Make sure the powder is fine.
3. Heat a pan and add sufficient oil to deep fry the aloo sev.While the oil is getting hot prepare the dough.
4. Take a mixing bowl and add gram flour, turmeric powder, salt, asafoetida and freshly ground spice powder. Mix all well with fingers and add grated potatoes. Mix well to form dough. No need to add any amount of water as the moisture in boiled potatoes would be sufficient to make the dough. Scrape the sticky mixture in between using a plate or a spoon or ladle and make the dough.
5. Use any sev press or sev maker and make aloo sev. Wet palm with water and take a portion of the dough and form into cylindrical shape. 
6. Fill the dough into the cylindrical mould and close the lid. When the oil is hot enough start making aloo sev.
7. Using sev mould turn in a spiral shape just like karapoosa or chakralu.. Fry the aloo sev on medium flame till one side is slightly crisp. 
8. Then turn with a ladle and fry on high flame till the other side turns crisp. Remove the fried aloo bhujia from oil using a slotted ladle and place it on the paper napkin to soak excess oil. 
9. Repeat the process of pressing the sev in hot oil and frying it till all the dough is used up.Cool the aloo sev to room temperature to become extra crisp and store them.