Heat sufficient oil in a kadai. Grease a chakli press with some oil.
Grate potatoes in a bowl. Add garam masala powder, chilli powder, asafoetida, salt and mint powder and mix well.
Add gram flour gradually and knead into a dough.
Fill the chakli press fitted with a sev ring attachment with some prepared dough and press out strips directly into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Lightly crush the fried aloo bhujiya and transfer onto a plate. Sprinkle some salt, chaat masala and dried mint powder and mix lightly.
Serve or store in an airtight container.