Crispy Aloo Bhajia – Spicy Potato Bajji Recipe

Aloo Bhajia – Crispy Potato Bajji Recipe

Aloo Bhajia, also known as Potato Bajji, is a popular North Indian snack that is crispy, flavorful, and utterly satisfying. These golden, crispy fritters made with thin slices of potato coated in a spiced chickpea flour batter are perfect for an evening tea-time indulgence. Paired with a tangy Green Chutney and a hot cup of Masala Chai, this snack is bound to bring comfort and delight to your taste buds.

Ingredients for Aloo Bhajia

Preparation Time:

• 10 minutes

Cooking Time:

• 20 minutes

Total Time:

• 30 minutes

Servings:

• 4 servings

Cuisine:

• North Indian

Course:

• Snack

Diet:

• Vegetarian

Instructions

1. Prepare the Potatoes:
   Begin by washing and peeling the potatoes. Cut them into thin, round slices. As you slice the potatoes, place them in a bowl of water to prevent browning while you prepare the batter.

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2. Heat the Oil:
   In a deep frying pan or kadai, heat enough sunflower oil on medium heat to fry the bhajias. The oil should be hot enough for frying but not smoking.

3. Make the Batter:
   In a large mixing bowl, combine the gram flour (besan), all-purpose flour (maida), red chilli powder, ajwain (carom seeds), and salt. Add about 1/3 cup of water gradually and stir well to form a smooth batter. The batter should be thick enough to coat the potato slices evenly. For extra crispness, add a tablespoon of hot oil into the batter and mix thoroughly.

4. Coat the Potatoes:
   Drain the sliced potatoes from the water. Add a few potato slices to the batter, ensuring they are well coated with the spicy batter.

5. Fry the Bhajias:
   Once the oil is hot (test it by dropping a small amount of batter into the oil — it should sizzle), carefully drop the coated potato slices into the oil. Avoid overcrowding the pan to ensure even frying.

6. Golden and Crispy:
   Fry the bhajias on both sides, turning them gently until they are golden brown and crispy. This should take around 3-5 minutes, depending on the heat of the oil.

7. Drain the Oil:
   Once the bhajias are cooked to a crispy golden perfection, remove them from the oil and place them on a kitchen towel to absorb any excess oil.

8. Serve:
   Transfer the crispy Aloo Bhajias to a serving plate. Serve them hot, accompanied by tangy Green Chutney or a spicy Masala Chai for a traditional tea-time experience.

Tips for the Perfect Aloo Bhajia

• Thickness of the Batter: The batter should not be too runny, as it needs to coat the potatoes well. If it’s too thick, it will form lumps. If it’s too runny, it won’t stick to the potatoes properly.

• Hot Oil: To ensure crisp bhajias, make sure the oil is at the right temperature. If it’s too cold, the batter will absorb excess oil, making the bhajias soggy. If it’s too hot, the outside will burn while the inside remains uncooked.

• Variation: You can also experiment by adding a pinch of asafoetida (hing) or cumin seeds for extra flavor.

• Serving: Aloo Bhajia pairs wonderfully with Green Chutney made from cilantro and mint or even Tamarind Chutney for a tangy twist. For an indulgent treat, serve them with a cup of hot Masala Chai.

Nutritional Information (per serving)

Enjoy this crispy, flavorful, and spicy treat from North India! Perfect for an afternoon snack or to serve at gatherings, Aloo Bhajia is sure to be a crowd-pleaser.