aloo bajji recipe, potato bajji or batata bhajiya

aloo bajji or potato bajji is a simple snack recipe made by dipping raw potato slices into besan batter and deep frying.

Aloo is an ingredient which is highly used in every cuisine to make many snacks related recipes and there are numerous ways to make use of potato.

These can be commonly called with various names such as potato bajji, aloo bajji, aloo bhajiya or batata bhajiya and all mean the same recipe.

Various potato recipes on the blog:

There are many kinds of snacks recipes made using potato and some snacks with aloo are punjabi samosa made using aloo, aloo pakora, pav bhaji recipe as some of the snacks delicacies made on the blog.

How to make aloo or potato bhajiya:

Potato that is chosen should be medium size and it is first peeled and then made into thin round slices.

These are then dipped in besan or chick pea batter. This besan batter that is made is done by adding spices, herbs, water and made into medium consistency batter which is good enough to coat the slices well.

Ingredients used to make aloo bajji:

The ingredients that are essential to make these bhajiyas are mainly 2 ingredients that is besan and potatoes.

The other ingredients that are added into the batter to make it delicious are salt, chilli powder, turmeric powder, ginger garlic paste. herbs such as coriander powder, cumin seeds for better digestion, curry leaves for good fragrance and to get slight crunchy texture rice flour is added but it is entirely optional.

Other potato recipes on the blog that can be tried are aloo paratha

Tips to make perfect potato bajji or batata bhajiya:

• Do not cut thick slices of potatoes.
• Make sure they are neither thin nor thick while cutting with a knife or make use of a potato slicer which is easily available in markets.
• The batter that is made should have a normal consistency which is neither thick nor thin.
• The batter should not have any lumps.
• Adding a pinch of baking soda makes the bajji soft as well as rice flour makes the bajji cruncher to a slight extent.
• While frying the bhajiyas never flip or turn them often.
• Flipping then once gives perfect texture to the bajji and turning each side often makes the bajji hard and no fun in having the snack.
• This snack recipe tastes best if used with ketchup or a sauce from tomatoes.
• Always have tomato ketchup handy to enjoy the right flavors of snacks.
• It can also be eaten plain with a hot cup of coffee.

Best time to make this snack:

Every time during the monsoon we often make this snack or we make it during iftar time of the month of Ramadan.

Ramadan is incomplete without savories and this is one of the most commonly made snack during fasting.

Another best time to make it is during the monsoon or the cold winter evenings which crave us to have some delicious and at the same time quick snacks which can be made in just 5 to 10 minutes.

I have tried to make many savories that can be made in a very short span of time and shall soon be posting as I keep writing new posts and also with video procedures too.

I have made a video of the recipe and I will be sharing step by step method for the recipe to look at them and try them during the ongoing monsoons.

Step by step pics below:

• Take a mixing bowl add besan or chickpea flour into the bowl.

• Add rice flour into it.

• Add salt as per taste, red chili powder, turmeric powder, baking soda, ginger garlic paste.

• Add chopped coriander leaves, chopped curry leaves, cumin seeds into it.

• Mix all the ingredients well.

• Add water little by little until a medium consistency batter is obtained.

• The batter should neither be thin nor thick and should be without lumps.
• Take each potato, wash them well and wipe with a cloth.

• Peel them and make round slices out of them.

• Heat oil for deep frying.

• Take each slice and dip them into the besan batter.

• Take the dipped potato slice and drop carefully in oil.

• Similarly drop one batch of bajji into the oil.

• Deep fry them on low to medium flame.

• Flip or turn each side only once.
• Deep fry them for few minutes on low flame on each side until nicely done.

• Take them out and place on an absorbent paper.
• Serve hot hot bajji with dip or tomato ketchup.
• Note: In the recipe I have added rice flour but can be skipped if not looking for the crispy texture and just prefer a soft bajji or pakoda.

How to make the potato bajji snack video procedure below:

How to make aloo bajji or potato bajji: