Click it and Unblock the Notifications
Latest Updates
-
Restaurant Style Paneer Masala Recipe for a Perfect Dinner -
Bagalamukhi Jayanti 2026 Date: When ‘Dhurandhar’ Fame Aditya Dhar Visited Bagalamukhi Temple With Yami Gautam -
Ritesh Bawri’s Journey from 14 Near-Death Experiences to Reversing Chronic Illness -
Crispy South Indian Snack: The Ultimate Medu Vada Recipe -
Who Is Sadhvi Satish Sail? The Journey From Goa To Miss India World 2026 Crown -
Makeup Hacks 101: How to Keep Your Makeup Fresh in Summer Without Overdoing It -
Maharashtra Restaurants Must Declare Fake Paneer From May 1: How To Spot Fake Vs Real Paneer -
Asthma, Medication, and Weight: Why Anant Ambani May Not Be Losing Weight Easily -
Celeb Beauty Routine: Inside Bigg Boss 17 Fame Soniya Bansal’s Everyday Skincare Ritual -
Light Healthy Meal: The Ultimate Vegetable Soup Recipe
Potato Bajji Recipe: How To Make Aloo Bajiya
Potato bajji or aloo pakora is a popular Indian snack that is prepared during ordinary parties and also during festivals as an evening snack. Here is a detailed procedure with images and a video.
Potato bajji, also famously known as aloo pakora in North India, is a popular snack that is prepared in most households. The aloo bajiya is prepared by frying sliced potatoes in a spicy batter.
Aloo bajji is an all time favourite nibble with an evening cup of chai. People usually prefer to eat something hot during the monsoon season and this bajji is the ideal snack. It is usually served with coconut chutney or ketchup.
Potato bajji is a quick and easy snack to make and is a great appetizer for parties. It is also made during the festive season or during vrats, as an evening snack. So, if you would like to try this recipe, watch the video on how to make aloo pakora. Here is a step-by-step procedure with images on how to make aloo bajji.
POTATO BAJJI VIDEO RECIPE
Recipe By: Suma Jayanth
Recipe Type: Snacks
Serves: 6
-
Potato (washed) - 1
Salt to taste
Besan (gram flour) - 1 cup
Rice flour - 2 tbsp
Jeera - 1 tsp
Red chilli powder - 3 tsp
Coriander leaves (finely chopped) - 2 tsp
Oil - 4 tbsp + for frying
Water - 2¼th cups
-
1. Take the potato and peel the skin off.
2. Slice it with the slicer into thin pieces.
3. Take besan in a bowl and add rice flour into it.
4. Add cumin seeds and red chilli powder into it.
5. Add salt according to your preference.
6. Add 2 teaspoons of finely chopped coriander leaves.
7. Then add 4 tablespoons of oil into a small pan.
8. Heat the oil for about a minute and add it into the mixture.
9. Mix well and add water little by little to make it into a smooth batter.
10. Heat oil in a pan for frying.
11. Take a potato slice and dip it into the batter.
12. Put the coated potato slices one after the other into the oil for frying.
13. Once they cook on one side, flip them over to the other side.
14. Fry them until they turn crisp and golden brown.
15. Remove them from the stove and place them in a bowl to remove the excess oil.
16. Serve them hot with sauce or chutney.
- 1. Rice flour is added to make the bajji crispy.
- 2. You can cut the potato into slices instead of using the slicer.
- 3. You can add ajwain in the batter as well for a different flavour.
- Serving Size - 4 pieces
- Calories - 651 cal
- Fat - 56 g
- Protein - 6 g
- Carbohydrates - 38 g
- Sugar - 1 g
- Fibre - 6 g
STEP BY STEP - HOW TO MAKE POTATO BAJJI
1. Take the potato and peel the skin off.
2. Slice it with the slicer into thin pieces.
3. Take besan in a bowl and add rice flour into it.
4. Add cumin seeds and red chilli powder into it.
5. Add salt according to your preference.
6. Add 2 teaspoons of finely chopped coriander leaves.
7. Then, add 4 tablespoons of oil into a small pan.
8. Heat the oil for about a minute and add it into the mixture.
9. Mix well and add water little by little to make it into a smooth batter.
10. Heat oil in a pan for frying.
11. Take a potato slice and dip it into the batter.
12. Put the coated potato slices one after the other into the oil for frying.
13. Once they cook on one side, flip them over to the other side.
14. Fry them until they turn crisp and golden brown.
15. Remove them from the stove and place them in a bowl to remove the excess oil.
16. Serve them hot with sauce or chutney.
Continue with Google