Aloo Bajji is a soft, mouth-watering snack made by slicing aloo, dipping it in besan flour batter and frying it. Aloo Bajji is a popular tea time snack & relished with chutney. Aloo Bajji Recipe is explained in this post with step by step pictures.
Hot Bajji – Who can say no to it? either its vazhakai or urulaikilangu bajji – I just cant stop with one. When it was raining cats & dogs last week hubby suggested to make aloo bajji with a add on saying that you can make a post too…yeah he knows me well.
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I jumped out of the bed, whipped up the batter and made these bajjis and hubby was happy eating the hot bajjis with his favorite coconut chutney. But I had to stop my temptation till I clicked the pics then happily started munching them.
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📖 Recipe Card
Aloo Bajji | Aloo Pakora
Ingredients
- 3/4 cup besan flour
- 1/4 cup rice flour
- 2 medium sized potato
- 1/2 teaspoon ginger garlic paste
- 1/4 teaspoon fennel seeds powder
- 1 teaspoon red chilli powder
- 1/4 teaspoon baking soda
- a pinch orange food color
- oil to deep fry
- salt to taste
Instructions
- Rinse and wash potatoes, pat them dry. Peel off the skin, then slice them using a slicer - Dont make the slices very thick else it will not get cooked inside - Set aside.
- In a mixing bowl add all the ingredients except potato and oil.
- Add water and make it to thick paste first without any lumps. Then add water little by little to form a thick batter(like the dosa batter but not too runny).
- Heat oil - Dip each potato slice in the batter, turn to coat well on both the sides.
- Carefully transfer it to the preheated oil. Turn over to cook well on both sides till golden brown. Drain in tissue paper.
- Serve the Aloo bajjis hot with coconut chutney - yum combo!
Notes
- Make sure the batter is not too runny else the batter will not coat well on the veggie.
- Adding baking soda gives fluffiness and soft texture to the bajjis but you can very well skip it too.
Aloo Bajji Recipe Step by Step
- Rinse and wash potatoes, pat them dry. Peel off the skin, then slice them using a slicer – Dont make the slices very thick else it will not get cooked inside – Set aside. In a mixing bowl add all the ingredients except potato and oil.
- Add water and make it to thick paste first without any lumps. Then add water little by little to form a thick batter(like the dosa batter but not too runny). Heat oil – Dip each potato slice in the batter, turn to coat well on both the sides.
- Carefully transfer it to the preheated oil. Turn over to cook well on both sides till golden brown. Drain in tissue paper.
Serve the bajjis hot with coconut chutney – yum combo!
Expert Tips
- Make sure the batter is not too runny else the batter will not coat well on the veggie.
- Adding baking soda gives fluffiness and soft texture to the bajjis but you can very well skip it too.
Prathima Rao
No one can say NO!!! These look so hot & mighty tempting!!! Pass me a plate!!!
Prathima Rao
Prats Corner
Prathibha
It is the tea time and seeing a bajji post now is not apt 4 me..looks delicious n love it 2 d core
Roha
Lovely Click
jeyashrisuresh
Totally tempting bajjis. Addition of GG paste is new to me. Loved all ur clicks tempting me to grab one right now
dassana
yummy and perfect. when i saw the pic on fb, i had to check the post… wow 🙂
divya
Makes me hungry,highly irresistible.
PT
beautiful presentation..
Shabitha Karthikeyan
Lovely pics. Though I'm not a big fan, My Hubby loves it. Nicely done !!
Tamilarasi Sasikumar
yummy snack…love it…
Gauri
Just want some now, don't want to make them, just serve me )
RAKS KITCHEN
Perfect puffed up, fresh bajjis. Looks way too tempting!
Dipti Joshi
Perfect Bajjis with tea n chutney!!
pythonesk99
Hi – I have a question about besan flour. Do you have to keep it in the fridge or will it keep at room temperature? I'm American so I don't know about besan, but I bought a bag of it at the Indian store.
Thanks!
Laurel
Sweetlime
Yummy and so colourful…Like the pics…Keep rocking
Sharmilee! :)
@Pythonesk99 : If you want to store it for long then refrigerate no need to freeze it…
Priya
Rendu yeduthukalama, my all time fav.
mithu
Yummy. makes me hungry
ksmnest
i am from coimbatore. but now i am in australia on holidays in my daughters house. today i tried your baji receipe by myself.
very easy to cook and yummy..thanks for your nice recipe
s.ayyammal
cauvery
can we make it without rice flour…or can i add maida as a substitute for rice flour…..
SHARMILEE J
I am not really sure of substitutes for rice flour…….
Vaishu G
Hi .. is baking soda surely needed …
SHARMILEE J
It gives fluffy texture n gives softness to the bajji….so I recommend adding it
Vaishu G
Thank you
preeti
Shrami,Do you use 240 ml cup?
Sharmilee J
My 1 cup measures 250ml
SHANMUGAPRIYA
HI SHARMILEE .I TRIED THIS POTATO BHAJI AND MUTTER GRAVY BOTH WERE VERY NICE.THANK YOU.U LOOK GOOD