- While frying in oil, if they start to hold their shape mean they have cooked enough. Keep an eye on it because once the bhujia is cooked it get burnt easily from over-cooking.
Also bhujia keep on changing colour after taking out from oil. So take them out of oil at right time.
When bhujia are taken out of oil they are moist, they later become crispy after cooling down to room temperature.
Step 9.
Dry roast the mint leaves on medium heat.
Step 10.
Sprinkle chaat masala and crushed roasted mint leaves on bhujia.
Then softly break the aloo bhujia and transfer to air tight container.