Potato bajji or aloo bajji recipe – an easy Indian potato fritters snack. This is a quick snack recipe and is one of my favorite ones. Most of us love potatoes in any form and when it is deep fried, it is all the more delicious.
In this potato bajji recipe potatoes are thinly sliced and then dipped in a chickpea flour batter and deep fried in oil.
The batter has just a few basic everyday spices in it. It is one of the quickest snacks that you can prepare in a few minutes.
Potato bajji is one of the most popular snacks in restaurants in South India. But I find them loaded with food color. At home you don’t have to include any food color and I just use turmeric powder to give a yellowish hue to the bajji.
You just can’t resist having a plate of potato bajjis with a hot cup of tea as an evening snack. Crispy on the outside and soft on the inside, these bajjis are a kid’s favorite snack. Lets move on to the recipe for easy and quick potato bajji.
step by step recipe for potato bajji
- Take chickpea flour, rice flour, turmeric powder, red chilli powder and salt in a bowl. Mix well.
- Add water in little quantities to make a batter that is neither too thick nor too thin. Beat the batter well for 2-3 minutes. There should be no lumps in the batter.
- Peel the potatoes and slice them using a slicer.
- Heat oil for deep frying. Dip each potato slice in the batter and gently place it in the hot oil. Deep fry the bajjis in small batches on medium low heat till they turn crispy and change color. Potato bajjis are now ready to be served.
- 2 medium-sized potatoes
- 3/4 cup chickpea flour / besan / gram flour
- 2 tbsp rice flour
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Oil for deep frying
- Peel the potatoes. Thinly slice them using a slicer.
- Keep the sliced potatoes immersed in a bowl of water till used.
- In a bowl, take the chickpea flour and rice flour. Add salt, turmeric powder and red chilli powder.
- Mix well. Add water to make a batter that is neither too thick nor too thin. Beat the batter for 2-3 minutes.
- Meanwhile heat oil in a kadai or pan for deep frying.
- Dip a potato slice in the batter and gently place in the oil. Repeat this for a few potato slices. Deep fry the potato bajjis in small batches on a medium-low flame till they change color on both sides. Transfer the potato bajjis on a tissue paper.
- Continue this process for the remaining sliced potatoes.
- Potato bajjis are ready to be served hot.
2. Deep fry the bajjis on a medium-low flame so that the bajjis are properly cooked on the inside.
3. Make sure that the batter is not too thick.
4. Potato bajjis can be served with coconut chutney or ketchup. They also taste great on their own or with a cup of tea or juice.