Aloo Bhajia Recipe - Potato Bajji
Crispy outside and soft inside Aloo Bhajia or Potato Bajji Recipe is a popular tea time snack enjoyed across all over the country. Serve Aloo Bhajia along with green chutney and a hot cup of tea during monsoons or cold winter evenings.
Aloo Bhajia Recipe - Potato Bajji is a common tea time snack thoroughly enjoyed by all. It is also called as Aloogadde Bajji in South India. You can find Aloo Bajji sold in most tea stalls or snack joints across India especially in the evenings.
Thin potato slices are dunked in a gram flour batter and then deep fried to get these crunchy treats. The potatoes are not flavoured or seasoned but the batter is flavoured with spices like red chilli powder and cumin seeds. You can even add some Chaat masala on the crispy Aloo Bajji before serving to make them more flavourful.
Here are other Bajjia/Bajji recipes that can be served hot as evening snack to your family members.
- 4 Potato (Aloo)
- 1/2 cup Gram flour (besan)
- 2 tablespoon All Purpose Flour (Maida)
- 2 teaspoon Red chilli powder
- 1/2 teaspoon Ajwain (Carom seeds)
- Salt , to taste
- Cooking oil , as required
How to make Aloo Bhajia Recipe - Potato Bajji
To begin making Aloo Bajia, wash and peel the potatoes. Cut them into thin slices and immerse them in a bowl of water till you prepare the batter for the bajia.
Heat the oil in a kadai on medium flame.
In a mixing bowl, combine besan flour, maida, red chilli powder, ajwain and salt along with 1/3 cup of water. Mix well to a make a smooth batter. Add a tablespoon of hot oil to this and mix it well. This step will ensure the bajias are crisp.
Add few slices of potatoes to the batter and make sure the potatoes are covered with the batter.
Once the oil is hot, pick up each potato slice from the batter, remove excess batter and drop them carefully into the oil.
Fry them on both sides till it is golden in colour.
Drain them and put them on kitchen towel to remove excess oil.
Transfer the fried bajias to a serving plate and serve.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.