Aloo Pakora, also known as Potato Bajji, is a popular Indian snack where sliced potatoes are coated in a spiced gram flour batter and deep-fried until golden and crispy. This snack is both vegan and gluten-free.
Who doesn’t love bajjis? Whether it's the spicy mirchi bajji, crispy onion bajji, capsicum bajji, or raw banana bajji, there's a bajji for everyone. They're especially delightful during the monsoon season.
Today, I'm sharing a classic aloo bajji recipe. These savory snacks are perfect for quickly whipping up a treat when unexpected guests arrive. Serve them hot with green chutney or tomato ketchup along with masala chai for a delightful snack. Also check out my zucchini bajji recipe.
More Indian potato snack ideas
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What Is Aloo Bajji?
Aloo Bajji, also known as aloo bhajiya, alu bajji, potato bajji, potato bhajiya, aloo pakora, are Indian-style potato fritters where sliced potatoes are dipped in gram flour batter and fried until golden and crisp. They are generally served as a tea-time snack and best enjoyed with chutneys or ketchup.
Ingredients
- Potato - I used Yukon Gold potatoes. However, you can use any variety of potatoes, like russet, or red potatoes.
- Besan flour (Gram Flour) - is a gluten-free flour and is the primary ingredient used to make batter.
- Rice Flour - is added to give a crispy texture to the pakoras.
- Ginger - You can use homemade ginger paste or minced ginger. It is added for the flavor, so don't skip it.
- Spices & Seasonings - You can enhance the flavors of pakodas using spices like ajwain (carrom seeds), turmeric, red chili powder, garam masala, and salt.
- Baking Soda: Also known as cooking soda. It helps to achieve fluffy and light pakodas.
How to Make Aloo Pakora
Peel 2 medium potatoes and slice them into thin rounds using a knife or mandoline slicer. Place the potato slices in a bowl of cold water until you’re ready to use them. This step helps remove excess starch and prevents browning.
In a mixing bowl, add ½ cup besan (gram flour), 2 tablespoons rice flour, ½ teaspoon ginger paste, ½ teaspoon ajwain, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala, salt, and 1 pinch of baking soda (optional). Mix well to combine the dry ingredients.
Gradually add water, a little at a time, while whisking to achieve a smooth batter with a medium-thick consistency.
The batter should be neither too thick nor too thin; it should coat the potato slices evenly. Whisk the batter for at least 2 minutes to ensure it is light, fluffy, and airy.
Heat oil in a wide, deep kadai on a medium-high flame.
Once the oil is hot enough, add a few potato slices to the batter, gently toss them to coat evenly, shake off any excess batter, and carefully slide each coated slice into the oil. Avoid overcrowding the pan.
Fry the bajjis until they turn crispy and golden brown on both sides.
Once done, use a slotted spoon to remove bajjis from the oil and place them on a paper napkin to absorb any excess oil.
Potato bajjis are ready. Sprinkle some chaat masala for a tangy touch. Serve immediately.
Serving Suggestions
Aloo Pakoras pair perfectly with green chutney, coconut chutney, tomato ketchup, and a hot cup of masala chai for an evening snack.
Pair it with dishes like sona masoori rice, rasam, and curd rice to make a complete and satisfying meal.
Tips to Make the Best Alu Bajji
- Type of Potato to use: It is ideal to use starchy potatoes like Yukon Gold or Russet, as they hold their shape well while frying. Avoid using waxy potatoes.
- Thinly Sliced Potatoes: Slice the potatoes thinly and evenly to achieve crispy pakoras. Thick slices may result in undercooked potatoes and soggy exteriors. Use a sharp knife or a mandoline slicer for uniform cuts.
- Fry In batches: Always fry the aloo bajjis in small batches, allowing them to cook evenly and crispy. Do not overcrowd
- Serve Immediately: Serve bajjis immediately after frying them for a crispy texture.
Variations
- Dont have Rice flour: If you don't have rice flour, you can substitute it with an equal amount of cornflour (cornstarch), or you can omit it altogether.
- Dont have ajwain seeds: You can substitute ajwain with jeera (cumin) seeds for the bajji. This will add a pleasant flavor and aid in digestion.
- Other Vegetables: You can replace potatoes with onions, zucchini, bottle gourd (lauki), ridge gourd, or eggplants for a variety of flavors and textures.
Frequently Asked Questions
No pakoras are not healthy as they are deep-fried. Deep-fried food items may take a toll on your health. However, you can air fry the potato bajji to make them healthy.
As the name suggests, aloo pakora is made up of thinly sliced potatoes, dipped in spiced gram flour batter, and fried in oil until golden brown.
When preparing the batter for your fritters, using cold water may help to keep them crispy. The cold batter prevents the fritters from absorbing too much oil, keeping them light and crispy.
Too much water in the batter is one of the most frequent reasons for soggy pakodas. Ensure the batter is slightly thick and coats the potato slices well for crispier fritters.
You must pay attention to the temperature of the oil if you want perfectly crispy, non-greasy pakoras. If you begin frying your pakoras before the oil has heated sufficiently, they will absorb more oil as they cook.
There are many recipes you can prepare with leftover pakoda batter. For instance, cheela, besan dosa, pakoda for kadhi, and more.
More Indian Snack Recipes
Aloo Pakoda (Potato Bajji)
Ingredients
- 2 medium potatoes
- ½ cup besan (gram flour)
- 2 tablespoons rice flour (or corn starch)
- ½ teaspoon ginger paste
- ½ teaspoon ajwain (carrom seeds)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- salt to taste
- 1 pinch cooking soda (optional)
- oil for deep frying
Instructions
- Peel the potatoes and slice them into thin rounds using a knife or mandoline slicer. Place the potato slices in a bowl of cold water until you’re ready to use them. This step helps remove excess starch and prevents browning.
- In a mixing bowl, add besan (gram flour), rice flour, ginger, ajwain, red chili powder, turmeric powder, garam masala, salt, and baking soda (optional). Mix well to combine the dry ingredients.
- Gradually add water, a little at a time, while whisking to achieve a smooth batter with a medium-thick consistency.
- The batter should be neither too thick nor too thin; it should coat the potato slices evenly. Whisk the batter for at least 2 minutes to ensure it is light, fluffy, and airy.
- Heat oil in a wide, deep kadai on a medium-high flame.
- Once the oil is hot enough, add a few potato slices to the batter, gently toss them to coat evenly, shake off any excess batter, and carefully slide each coated slice into the oil. Avoid overcrowding the pan.
- Fry the bajjis until they turn crispy and golden brown on both sides.
- Once done, use a slotted spoon to remove bajjis from the oil and place them on a paper napkin to absorb any excess oil.
- Potato bajjis are ready. Sprinkle some chaat masala for a tangy touch. Serve immediately.
Nutrition
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