Aloo Bajji / Potato Pakoda / Aloo Pakora (Deep Fry, Air Fryer Methods)
Potato Bajji / Aloo ke Pakoda, an Indian style quick & easy, gluten free, plant based snack made using fresh potatoes and few basic ingredients. Recipe below has step wise pics & tips for both 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
Please see the MAIN POST for recipe with step wise PICS & TIPS!