Crispy Potato Bajji (Indian Potato Fritters)
25 minutes
957 reads
About Crispy Potato Bajji (Indian Potato Fritters)
Craving a crispy, savory snack that bursts with flavor? Look no further than these irresistible Crispy Potato Bajji, a beloved Indian street food staple. Imagine thinly sliced potatoes, enveloped in a fragrantly spiced gram flour batter, and fried to golden perfection.These crunchy fritters offer a delightful balance of textures and spices, making them the perfect accompaniment to a steaming cup of chai or a satisfying bite anytime. This easy-to-follow recipe provides all the secrets to achieving ultimate bajji bliss, with expert tips for maximum crispiness.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Potatoes
- 2 Potato
Batter
- 1/2 cup Gram Flour besan
- 1/8 tsp Baking Soda (optional, for extra crispiness)
- 1/2 tsp Carom Seeds ajwain
- 1/2 tsp Turmeric
- 1 tsp Chili Powder
- 1/2 tsp Chaat Masala
- 1 tsp Salt
- 1/4 tsp Pepper black
- 1/2 cup Water (or as needed)
For Frying
- 1 cup Oil (for frying)
Instructions
- Peel the potatoes and slice them into thin roundels, about ⅛-inch thick. Soaking the slices in chilled salted water prevents browning and helps achieve a crispier fritter.
- In a mixing bowl, combine the gram flour, baking soda (if using), carom seeds, turmeric powder, chili powder, chaat masala, salt, and pepper.
- Whisk the dry ingredients together until well combined.
- Gradually add water to the dry ingredients, whisking constantly to form a smooth batter. The batter should be thick enough to coat the potatoes but not too runny.
- Drain the potato slices and pat them dry with a clean kitchen towel. This removes excess water, which helps the batter adhere and promotes even frying.
- Heat the oil in a deep skillet or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
- Dip each potato slice into the batter, ensuring it's fully coated. Carefully drop the battered slices into the hot oil, a few at a time, avoiding overcrowding the pan.
- Fry the bajji for 2-3 minutes per side, flipping them once, until they turn golden brown and crispy. Remove the bajji from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the hot, crispy Potato Bajji immediately with your favorite chutney or ketchup and a cup of chai for a truly delightful snack.
Recipe Notes
Expert Tips
- For a richer flavor, try roasting the vegetables before blending them into the soup.
- Adjust the seasonings to your liking. Add a pinch of red pepper flakes for a touch of heat.
- Garnish with fresh herbs or a dollop of cream before serving for an extra touch of elegance.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 642kcalCarbohydrates: 28gProtein: 6gFat: 57gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 36gTrans Fat: 1gSodium: 94mgPotassium: 591mgFiber: 5gSugar: 3gVitamin A: 157IUVitamin C: 21mgCalcium: 23mgIron: 2mg
Akum Raj Jamir
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3 Comments
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I’m eager to make this recipe!
This looks fantastic! Appreciate the share.
This is so tempting! Can’t wait to cook it.