Potato Bajji Recipe: How To Make Aloo Bajiya

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Potato bajji, also famously known as aloo pakora in North India, is a popular snack that is prepared in most households. The aloo bajiya is prepared by frying sliced potatoes in a spicy batter.

Aloo bajji is an all time favourite nibble with an evening cup of chai. People usually prefer to eat something hot during the monsoon season and this bajji is the ideal snack. It is usually served with coconut chutney or ketchup.

Potato bajji is a quick and easy snack to make and is a great appetizer for parties. It is also made during the festive season or during vrats, as an evening snack. So, if you would like to try this recipe, watch the video on how to make aloo pakora. Here is a step-by-step procedure with images on how to make aloo bajji.

POTATO BAJJI VIDEO RECIPE

POTATO BAJJI RECIPE | HOW TO MAKE ALOO BAJIYA | ALOO PAKORA RECIPE | ALOO BAJJI RECIPE

Potato Bajji Recipe | How To Make Aloo Bajiya | Aloo Pakora Recipe | Aloo Bajji Recipe

Prep Time

15 Mins

Cook Time

5M

Total Time

20 Mins

Recipe By: Suma Jayanth

Recipe Type: Snacks

Serves: 6

Ingredients

• Potato (washed) - 1

  Salt to taste

  Besan (gram flour) - 1 cup

  Rice flour - 2 tbsp

  Jeera - 1 tsp

  Red chilli powder - 3 tsp

  Coriander leaves (finely chopped) - 2 tsp

  Oil - 4 tbsp + for frying

  Water - 2¼th cups

How to Prepare

• 1. Take the potato and peel the skin off.

  2. Slice it with the slicer into thin pieces.

  3. Take besan in a bowl and add rice flour into it.

  4. Add cumin seeds and red chilli powder into it.

  5. Add salt according to your preference.

  6. Add 2 teaspoons of finely chopped coriander leaves.

  7. Then add 4 tablespoons of oil into a small pan.

  8. Heat the oil for about a minute and add it into the mixture.

  9. Mix well and add water little by little to make it into a smooth batter.

  10. Heat oil in a pan for frying.

  11. Take a potato slice and dip it into the batter.

  12. Put the coated potato slices one after the other into the oil for frying.

  13. Once they cook on one side, flip them over to the other side.

  14. Fry them until they turn crisp and golden brown.

  15. Remove them from the stove and place them in a bowl to remove the excess oil.

  16. Serve them hot with sauce or chutney.

Instructions

• 1. Rice flour is added to make the bajji crispy.
• 2. You can cut the potato into slices instead of using the slicer.
• 3. You can add ajwain in the batter as well for a different flavour.

Nutritional Information

• Serving Size - 4 pieces
• Calories - 651 cal
• Fat - 56 g
• Protein - 6 g
• Carbohydrates - 38 g
• Sugar - 1 g
• Fibre - 6 g

STEP BY STEP - HOW TO MAKE POTATO BAJJI

1. Take the potato and peel the skin off.

2. Slice it with the slicer into thin pieces.

3. Take besan in a bowl and add rice flour into it.

4. Add cumin seeds and red chilli powder into it.

5. Add salt according to your preference.

6. Add 2 teaspoons of finely chopped coriander leaves.

7. Then, add 4 tablespoons of oil into a small pan.

8. Heat the oil for about a minute and add it into the mixture.

9. Mix well and add water little by little to make it into a smooth batter.

10. Heat oil in a pan for frying.

11. Take a potato slice and dip it into the batter.

12. Put the coated potato slices one after the other into the oil for frying.

13. Once they cook on one side, flip them over to the other side.

14. Fry them until they turn crisp and golden brown.

15. Remove them from the stove and place them in a bowl to remove the excess oil.

16. Serve them hot with sauce or chutney.