Wash, boil and peel the potatoes. Potatoes should be cooked thoroughly. Mash the cooked potatoes very well. there should be no lumps at all.

Take mint leaves and carom seeds in a mortar and pestle. Pound very well.

In a mixing bowl, add mashed potatoes, mint-carom paste, chili powder, turmeric powder, chaat masala powder, amchoor, salt and lemon juice.

Add 2 cups besan/ gram flour to the potato mixture. Mix thoroughly without adding water. Once all the ingredients are well incorporated add water gradually and make a soft dough. If the dough is very stiff the sev will turn hard. So make a soft dough.

Heat oil for deep frying.

Load the murukku press one portion of dough. Press or rotate against hot oil and make sev. Deep fry until golden brown from all the sides. Maintain medium flame.

Drain and break the aloo bhujia into small pieces. Sprinkle some more chaat masala over it and toss well. Store in airtight container.