Recipe Cooked, Photographed and Written by Praveena
PrepTime:15 mins CookTime:15 mins Cuisine:Indian
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Aloo Bajji, also known as potato Pakoda / Aloo ke pakora / bangaladumpa bajji, is a delightful Indian snack known for its irresistible taste and crunchy texture.
It’s a perfect snack to enjoy with a cup of hot tea / coffee, and this popular Indian street food classic is loved for its simplicity and deliciousness.
Each slice of potato is generously coated in a spiced chickpea flour batter, creating a mouth watering contrast between the softness of the potato and the crunch of the outer layer.
The secret to these delectable fritters lies in the flavourful blend of spices, including ajwain, cumin, and chili powder, which infuse each bite with a burst of warmth and zest.
When deep fried (or) air fried, to a perfect golden brown, the Aloo ke Pakora achieves a balance of textures and tastes that’s utterly satisfying & tantalizes your taste buds.
Get ready then, to make this easy Indian snack – our Aloo Bajji recipe. And its my son’s favourite snack 🙂
Table of Contents:
- Possible Alterations for the recipe, ‘Potato Bajji / Aloo Pakoda’:
- Other recipes from my blog:
- Step wise pics Procedure for, ‘Aloo Bajji / Potato Pakoda (Deep Fry, Air Fryer methods)’:
- Prep Work:
- Prepare the Bajji Batter:
- Deep Fry Method ‘Potato Bajji / Aloo ke Pakoda’:
- ‘Aloo Bajji / Potato Pakoda’ in Air Fryer Method:
- Tips & Storage:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Potato Bajji / Aloo Pakoda’:
Adding more spice: You might add two green chillies (finely chopped) in the batter.
Alternative to coriander: Curry leaves is the best option for coriander leaves. If not, just skip adding. Any other herbs, wouldn’t suit.
Other vegetables to use: Absolutely yes, the same batter, same recipe can be used for any of these vegetables>> courgettes/zucchini, eggplant, sweet potato, green tomato, ridge gourd/turai, plantain/raw green banana.
To Oven bake: Follow the below instructions of Air Fryer method. But you need to pre-heat the oven for 10 more mins.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Appetiser recipes collection⇒ Starters / Snacks
Air Fryer recipes collection⇒ Air – Fryer Recipes
Smoothie recipes collection⇒ Drink / Beverage
Dips recipes collection⇒ Chutney / Pachchadi / Dip
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Ingredients:
-
Besan / Chickpea Flour -1 cup
-
Rice flour / Biyyampindi – 2 tablespoon
-
Vaamu / Ajwain / Carom Seeds -1 teaspoon
-
Jeera / Whole Cumin Seeds – 1 teaspoon
-
Kashmiri Red Chilli Powder / Kaaram – 1 teaspoon
-
Fresh Coriander Leaves – 1 tablespoon (chopped)
-
Salt – 2 teaspoons
-
Baking Soda / Eno – ½ teaspoon
-
Turmeric Powder – ½ teaspoon
-
Water to mix – ¾ cup
-
Potatoes – 2 (large size)
-
Cooking Oil – 2 cups (for stove top method)
-
” ” – 1 teaspoon (for air fryer method)
Special Ingredients:
- Baking Soda / Eno
- Vaamu / Ajwain / Carom Seeds
- Rice flour / Biyyam Pindi
Step wise pics Procedure for, ‘Aloo Bajji / Potato Pakoda (Deep Fry, Air Fryer methods)’:
Prep Work:
Prepare the Bajji Batter:
Deep Fry Method ‘Potato Bajji / Aloo ke Pakoda’:
‘Aloo Bajji / Potato Pakoda’ in Air Fryer Method:
Tips & Storage:
- The colour of the aloo pakora depends on the amount, quality of turmeric powder, red chilli powder that is added in the batter.
- Adjust the salt & spice as per your taste.
- Soaking the potato slices in water for 5 mins, lets the starch to be released off and prevents oxidation.
- And air drying / pat drying them on the kitchen towel, removes the excess water. Do not skip this step.
- For the air fryer method, once the 10 mins timer is done, leave the fried pakora for 5 mins to cool off, so that they come out of the parchment paper very easily.
- Those made in Air Fryer turn out flat by default, cannot expect them to bulge just like the deep fried ones. But the Air Fryer version uses very little oil.
- Storage: I would suggest only to make them fresh. Though they are tasty, they turn soggy just after a couple of hours.
- But, if you have left over bajji, you might air fry them for 1-2 mins, to make them warm.
Result:
- The overall taste of aloo bajji is a delightful combination of crispy, spicy, savoury, and slightly tangy flavours.
- Whether you’re savouring it as a snack or an appetizer, aloo pakora promises a burst of flavour and a satisfying crunch in every bite.
- Aloo Pakoda / Potato Bajji, is often served with various chutneys or sauces, such as mint chutney or tamarind chutney, which adds flavour and a cooling contrast to the heat of the fritters.
- We relished these crunchy potato fritters, with date tamarind chutney and sliced red capsicum.
Ingredients, Accessories on ‘AMAZON’ to SHOP’:
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Recipe Card & Print:
Aloo Bajji / Potato Pakoda / Aloo Pakora (Deep Fry, Air Fryer Methods)
Equipment
- 1 Wide Mixing Bowl
- 1 Deep Frying Pan for stove-top method
- 1 Air-Fryer for air-fryer method
Ingredients
- 1 cup Besan / Chickpea Flour / Senagapindi
- 2 tablespoons Rice flour / Biyyampindi
- 1 teaspoon Vaamu / Whole Carom Seeds
- 1 teaspoon Jeera / Whole Cumin Seeds
- 1 teaspoon Kashmiri Red Chilli Powder / Kaaram
- 1 tablespoon Chopped Fresh Coriander Leaves
- 2 teaspoons Salt
- ½ teaspoon Baking Soda / Eno
- ½ teaspoon Turmeric Powder
- ¾ cup Water to mix
- 2 count Potatoes (large size)
- 2 cups Cooking Oil (for stove top method)
- 1 teaspoon " " (for air fryer method)
Instructions
Prep Work:
- Gather all the ingredients at one place, including the equipment needed.
- Wash and peel the potatoes. Using a regular kitchen knife, gently slice each potato starting from one edge to the other.Immediately, transfer them into a bowl of salted water (add 1 tsp of salt). to avoid oxidation.
Prepare the Bajji Batter:
- Into a wide mixing bowl, add all these>> besan, rice flour, red chilli powder, whole carom seeds, whole cumin seeds, coriander leaves, turmeric powder, baking soda, salt.
- Add water (¾ cup) little by little and mix everything thoroughly with hand or using a fork. Batter consistency should be as shown. Take the potato slices from water, spread them separately, on a plate, to dry.
Deep Fry Method 'Aloo Pakoda / Potato Bajji':
- Put a deep frying pan on stove top over high flame. Add the cooking oil and let it heat to max.
- Using a wide spoon, dip each potato slice into the batter totally and gently slide it into the hot oil.
- Let them fry on one side for 1 min, then gently turn each to the other side. Fry them on both sides by turning to other side, until they turn golden in colour as shown. Might take 5 mins.
- Using a slotted ladle, take them onto a separate plate covered with kitchen towel, to remove excess oil. Repeat the same process for other slices too. Done!
'Aloo Bajji / Potato Fritters' in Air Fryer Method:
- Cover the air fryer mesh with parchment paper that has holes, if not poke few holes using a needle. Brush the paper with oil. Dip each potato slice into the batter, place them on the paper.
- Close the air fryer lid, set the mode to AIR FRYER, time to 5 MINS, temperature to 180ºC.When the air fryer beeps, open it, spray the bajjis with very little oil, close the lid, set to same settings.
- When the timer is done, air fryer beeps. Then switch it off, let it rest for 5 mins, only then you need to take the bajji out. If not they might be bit sticky. Done!
Notes
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