Monday, 14 October 2013

Batata bhaji (Aloo Pakoda)


Potato- 2 medium size 
Besan (gram or chick pea flour)- ½ cup
Rice flour- 1 tbsp
Water- approx. 3 tbsp
Cumin powder- 1 tsp
Chilli powder- ½ tsp (optional)
Turmeric powder- 1 tsp
Soda bi-carb (baking soda)- ¼ tsp
Salt to taste.
Oil for frying

Peel potatoes and cut into thin round slices. For 15 minutes, soak into salty water. This will help to reduce starch in potato.

Mix besan, rice flour, cumin powder, chilli powder, turmeric powder, soda and salt in a bowl. Also a
dd 2 tsp hot oil (mohan) and mix well. Add water slowly and stir the mixture. There should not be lumps in the batter. The batter should just coat the potato slice and it should not be a flowing batter but a stiff batter. 

Heat the oil in a wok. Turn flame to medium heat once oil is hot. Drain the water from potato slices into the batter, they are completely coated and deep fry them till colour turns nice golden. Be careful not to over crowd the wok. You can put 5-6 bhajjias in at a time.

Serve hot with tamrind chutney and green chutney.


Sapana Behl said...

I love potato bajji ! Yours looks yummy...

Purva Sawant said...

Thanks sapana

Yes Cook said...

One of my favorites. Love your recipe.
Thanks for sharing.

Shruti J said...

I simply can't resist when I have a plate full of fritters in front of me! Doesn't matter if it's raining or not... I can have these anytime :)

Rajesh Kumar said...

Delicious yummy...your recipes....
Chowringhee Kamla Nagar

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