Potato Bajji | Aloo Pakora | Urulaikizhangu Bajji | Potato Fritters
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Potato Bajji is a popular Indian snack, especially in South India, often served during festivals and monsoon season. This dish showcases the versatility of potatoes, which are coated in a spiced gram flour batter and deep-fried to crispy perfection. It’s commonly enjoyed with a side of tangy chutney or sauce, making it a favorite at tea time and gatherings. Today, variations exist across India, with different spices and even fillings, but the essence of the crispy, spicy potato remains beloved by many.
Ingredients
- ●potatoes
- ●gram flour
- ●rice flour
- ●turmeric powder
- ●red chili powder
- ●cumin seeds
- ●asafoetida
- ●salt
- ●water
- ●oil
- ●coriander leaves
- ●green chilies
Instructions
- 1Slice potatoes into thin rounds and soak in water to prevent browning.
- 2In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt.
- 3Gradually add water to the flour mixture to form a smooth batter.
- 4Heat oil in a deep frying pan over medium heat until hot.
- 5Remove potato slices from water and pat dry with a towel.
- 6Dip each potato slice into the batter, ensuring it's well coated.
- 7Carefully place the coated potato slices into the hot oil, frying in batches.
- 8Fry until golden brown and crispy, about 4-5 minutes per batch.
- 9Remove with a slotted spoon and drain on paper towels.
- 10Garnish with chopped coriander leaves and serve hot with chutney or sauce.
Ingredient Alternatives
gram flour
Healthier: chickpea flour
Cheaper: all-purpose flour
Chickpea flour maintains the flavor while being more nutritious.
rice flour
Healthier: oat flour
Cheaper: cornstarch
Oat flour is healthier while cornstarch provides a crispy texture.
Techniques
frying
Equipment
mixing bowldeep frying panslotted spoonpaper towels
🌶️🌶️🌶️Hotgluten
Also Known As
Aloo BajjiBatata Bhaji
Ingredients
- ●2 cups potatoes, thinly sliced
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/2 cup water (as needed)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.
- 2Gradually add water to the dry ingredients to form a smooth batter.
- 3Add the thinly sliced potatoes to the batter and mix well to coat the potatoes evenly.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, carefully drop spoonfuls of the potato mixture into the oil.
- 6Fry the pakoras in batches, making sure not to overcrowd the pan.
- 7Fry until they are golden brown and crispy, about 4-5 minutes per batch.
- 8Remove the pakoras with a slotted spoon and drain on paper towels.
- 9Serve hot with chutney or sauce of your choice.
Equipment
mixing bowldeep frying panslotted spoonpaper towels
🌶️🌶️🌶️Low
Ingredients
- ●2 medium urulaikizhangu (elephant yam)
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp asafoetida (hing)
- ●1/2 tsp baking soda
- ●Salt to taste
- ●Water as needed
- ●Oil for deep frying
Instructions
- 1Peel and slice the urulaikizhangu into thin rounds or wedges.
- 2In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, asafoetida, baking soda, and salt.
- 3Gradually add water to the dry ingredients to make a smooth batter. The batter should be thick enough to coat the yam slices.
- 4Heat oil in a deep frying pan over medium heat.
- 5Dip each slice of urulaikizhangu into the batter, ensuring it is well coated.
- 6Carefully place the coated slices into the hot oil, frying in batches to avoid overcrowding.
- 7Fry until golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.
- 8Remove the bajjis with a slotted spoon and drain on paper towels to remove excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Deep frying panMixing bowlSlotted spoonPaper towels
🌶️🌶️🌶️Medium
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