Aloo Bhajia Recipe – Potato Bajji
Aloo Bhajia, also known as Potato Bajji or Aloogadde Bajji in South India, is a popular and beloved tea-time snack that everyone enjoys. Whether served in snack joints or tea stalls, this crispy delight has a special place in Indian cuisine, especially in the evenings when the aroma of frying potatoes fills the air. Perfectly spiced and deep-fried, Aloo Bhajia makes for a comforting snack that’s both crispy on the outside and soft on the inside. Let’s explore the steps to recreate this simple yet flavorful snack in your own kitchen.
Cuisine: North Indian Recipes
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredients Name | Quantity |
|---|---|
| Potato (Aloo) | 4 potatoes |
| Gram Flour (Besan) | 1/2 cup |
| All Purpose Flour (Maida) | 2 tbsp |
| Red Chilli Powder | 2 tsp |
| Ajwain (Carom Seeds) | 1/2 tsp |
| Salt | To taste |
| Oil | For deep frying |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Carbohydrates | 30-35 g |
| Protein | 3-5 g |
| Fat | 6-8 g |
| Fiber | 3-4 g |
Instructions:
-
Prepare the Potatoes:
- Begin by washing and peeling the potatoes. Slice them thinly into round pieces. Once sliced, place the potatoes into a bowl of water to prevent them from turning brown while you prepare the batter.
-
Prepare the Batter:
- In a separate mixing bowl, combine the gram flour (besan), all-purpose flour (maida), red chili powder, ajwain (carom seeds), and salt. Mix these ingredients thoroughly.
- Gradually add water, little by little, and whisk the mixture into a smooth, thick batter. The consistency should be just enough to coat the potato slices. The batter should not be too runny; it should be able to stick to the potato slices.
-
Heat the Oil:
- Heat enough oil in a deep frying pan or kadai over medium heat. You can test the oil by dropping a small amount of batter into it—if it sizzles and rises to the surface immediately, the oil is hot enough for frying.
-
Fry the Aloo Bhajias:
- Once the oil is hot, take a slice of potato and dip it into the batter, ensuring it’s evenly coated. Gently drop it into the hot oil. Fry the potato slices in small batches, making sure they don’t stick together.
- Fry until they turn golden brown and crispy, which should take about 3-4 minutes per batch. Turn the bhajias occasionally to ensure even cooking on both sides.
-
Drain the Oil:
- Once the Aloo Bhajias are golden and crispy, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
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Serve:
- Serve the hot Aloo Bhajias immediately with green chutney, tamarind chutney, or a simple cup of masala chai. This snack pairs perfectly with a warm beverage during the rainy or winter season.
Pro Tips for Perfect Aloo Bhajia:
- Slice the Potatoes Thinly: Thin slices ensure that the bhajias cook evenly and become crisp on the outside while remaining soft on the inside.
- Right Batter Consistency: Make sure the batter is not too watery. The thickness should help the batter coat the potatoes perfectly.
- Proper Oil Temperature: If the oil is too hot, the bhajias will burn on the outside and remain uncooked inside. If the oil is not hot enough, they will absorb more oil and become greasy. A medium flame is ideal for even frying.
Aloo Bhajia is more than just a snack; it’s a warm memory of street food culture and an integral part of Indian tea-time traditions. Whether you’re enjoying it alone or sharing it with friends and family, this crispy, golden, and perfectly spiced treat is bound to bring a smile to everyone’s face. Make this irresistible snack today and enjoy the burst of flavors in every bite!
