Who doesn’t love bajjis? Whether it’s the spicy mirchi bajji, crispy onion bajji, capsicum bajji, or raw banana bajji, there’s a bajji for everyone. They’re especially delightful during the monsoon season. Today, I’m sharing a classic aloo bajji recipe. These savory snacks are perfect for quickly whipping up a treat when unexpected guests arrive. Serve them hot with green chutney or tomato ketchup along with masala chai for a delightful snack. Also check out my zucchini bajji recipe. More Indian potato snack ideas
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What Is Aloo Bajji?
Aloo Bajji, also known as aloo bhajiya, alu bajji, potato bajji, potato bhajiya, aloo pakora, are Indian-style potato fritters where sliced potatoes are dipped in gram flour batter and fried until golden and crisp. They are generally served as a tea-time snack and best enjoyed with chutneys or ketchup.
Ingredients
Potato - I used Yukon Gold potatoes. However, you can use any variety of potatoes, like russet, or red potatoes. Besan flour (Gram Flour) - is a gluten-free flour and is the primary ingredient used to make batter. Rice Flour - is added to give a crispy texture to the pakoras. Ginger - You can use homemade ginger paste or minced ginger. It is added for the flavor, so don’t skip it. Spices & Seasonings - You can enhance the flavors of pakodas using spices like ajwain (carrom seeds), turmeric, red chili powder, garam masala, and salt. Baking Soda: Also known as cooking soda. It helps to achieve fluffy and light pakodas.
How to Make Aloo Pakora
Peel the potatoes and slice them into thin rounds using a knife or mandoline slicer. Place the potato slices in a bowl of cold water until you’re ready to use them. This step helps remove excess starch and prevents browning. In a mixing bowl, add besan (gram flour), rice flour, ginger, ajwain, red chili powder, turmeric powder, garam masala, salt, and baking soda (optional). Mix well to combine the dry ingredients. Gradually add water, a little at a time, while whisking to achieve a smooth batter with a medium-thick consistency. The batter should be neither too thick nor too thin; it should coat the potato slices evenly. Whisk the batter for at least 2 minutes to ensure it is light, fluffy, and airy. Heat oil in a wide, deep kadai on a medium-high flame. Once the oil is hot enough, add a few potato slices to the batter, gently toss them to coat evenly, shake off any excess batter, and carefully slide each coated slice into the oil. Avoid overcrowding the pan. Fry the bajjis until they turn crispy and golden brown on both sides. Once done, use a slotted spoon to remove bajjis from the oil and place them on a paper napkin to absorb any excess oil. Potato bajjis are ready. Sprinkle some chaat masala for a tangy touch. Serve immediately.
Tips to Make the Best Alu Bajji
Type of Potato to use: It is ideal to use starchy potatoes like Yukon Gold or Russet, as they hold their shape well while frying. Avoid using waxy potatoes. Thinly Sliced Potatoes: Slice the potatoes thinly and evenly to achieve crispy pakoras. Thick slices may result in undercooked potatoes and soggy exteriors. Use a sharp knife or a mandoline slicer for uniform cuts. Fry In batches: Always fry the aloo bajjis in small batches, allowing them to cook evenly and crispy. Do not overcrowd Serve Immediately: Serve bajjis immediately after frying them for a crispy texture.
Variations
Dont have Rice flour: If you don’t have rice flour, you can substitute it with an equal amount of cornflour (cornstarch), or you can omit it altogether. Dont have ajwain seeds: You can substitute ajwain with jeera (cumin) seeds for the bajji. This will add a pleasant flavor and aid in digestion. Other Vegetables: You can replace potatoes with onions, zucchini, bottle gourd (lauki), ridge gourd, or eggplants for a variety of flavors and textures.
More Indian Snack Recipes
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