Aloo Bajji also known as Aloo Pakora are Indian style potato fritters made using potato, gram flour, herbs and spices. Aloo Bajji also known as Urulaikizhangu Bajji in South India is a popular tea time snack and relished with chutney. Learn to make Aloo Bajji with step by step pictures.
Hot Aloo Bajji – Who can say no to it? either its vazhakai or urulaikilangu bajji – I just can’t 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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About Aloo Bajji
Aloo Bajji also known as Aloo Pakora are potato fritters which has crisp edges and soft center. It is made by slicing potatoes, dipping it in besan flour, spices, herbs batter and deep frying it. Aloo Bajji is so tasty that one cannot say no to it.
Aloo Bajji is called by different names: Aloo Pakora, Potato Bajji, Urulaikizhangu Bajji etc. It is very easy and quick to make and gives more volume with just one potato itself so very apt to prepare for guests or a gathering.
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. Aloo Bajji tastes great on its own however most commonly served with coconut chutney.
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Aloo Bajji Ingredients
- Besan flour – Fine besan flour is used, do not use the coarse flour variety.
- Rice flour – You can use regular rice flour or idiyappam flour too.
- Potato – Slice the potatoes thin as shown so that it cooks evenly while frying.
- Ginger garlic paste – Ginger garlic paste adds flavor to the bajji
- Spice powders – Fennel seeds powder, turmeric powder, red chili powder is used.
- Cooking soda – Soda helps to make the batter airy and light making bajjis soft and crisp.
- Oil – Use flavorless oil for deep frying.
How to make Aloo Bajji Recipe Step by Step
1.Rinse and wash potatoes, pat them dry. Peel off the skin, then slice them using a slicer – Don’t 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.
2.Add water and make it to a 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.
3.Carefully transfer it to the preheated oil. Turn over to cook well on both sides till golden brown. Drain in tissue paper. Repeat to finish.
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 the potatoes well .
- Adding baking soda gives fluffiness and soft texture to the bajjis but you can very well skip it too.
- You can skip food color and use kashmiri red chili powder too.
Serving and Storage
Bajjis are meant to eat hot so I would not suggest storing them. However the batter keeps well in fridge for 2 days.
If you have any more questions about this Aloo Bajji Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Bajji Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aloo Bajji Recipe | Aloo Pakora Recipe
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
- 1/8 teaspoon turmeric 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 – Don’t 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 a 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. Repeat to finish.
- Serve the bajjis hot with coconut chutney – yum combo!
Notes
- Make sure the batter is not too runny else the batter will not coat the potatoes well .
- Adding baking soda gives fluffiness and soft texture to the bajjis but you can very well skip it too.
- You can skip food color and use kashmiri red chili powder 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