Aloo Bajji /Aloo Pakora/Potato Fritters

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Bajji/Bhajia/Pakora are undeniably everyone’s favorite Indian snack especially along with Tea. These lil crispy,  soft fritters can be made with several veggies but most famous are onions,Potatoes. You can also make Eggplant, Ajwain leaf, Beetlenut leaf, mixed veggie, Cauliflower,  even Tomato Bajji.  And the King of all these fritters are Chilli Bajji (Mirchi Bajji) 😋😋. 

Serve these Bajji with Ketchup or Tomato Chilli sauce or Green Chutney and most importantly with Tea. I make Tea in Instant pot while making Bajjis so no need to baby sit Tea. Do try my perfect Instant Pot Chai recipe. Not a Tea lover, then serve with Mango Lassi, smoothie , Raspberry lemonade. 

Looking for more easy, street food snacks, try my Chakli chivda (Chegodi Chudwa), Dadpe Poha, baked Masala Chickpeas recipes 

Lets fry some Bajjis now-

Total time:

30 minutes

Servings:

4

Ingredients(I use US standard measuring; 1cup=8oz=250ml):

• Oil for deep frying (I used Peanut oil)
• 2 Cups Besan (Chickpea flour)
• 2 tbsp Rice Flour 
• 2 Large Potatoes (I used Russet)
• 2 tsp chili powder or adjust 
• 1 tsp salt or adjust
• 1/8 th tsp/ couple pinches Baking soda 
• 1/2 tsp Ajwain (Vaamu)
• 1 cup water or as needed 
• 2 tbsp Chat Masala  or as needed

For stuffing Bajjis:

• 1/2 Onion 
• 1/2 Lemon
• 1/4 tsp chilli powder optionally

Aloo Bajji/Potato Fritters recipe

• Peel 2 large Potatoes and rinse with water. 
• Using a chips cutter/slicer, cut thin rounds of Potatoes. Many graters come with slicing option to make thin rounds. You can also use knife to do it. Slicer will be more even. If using knife, do not cut too thick, it will not cook properly. 
• Keep pieces aside. If you are not making right away, keep pieces in water so they don’t turn color. 
• In a mixing bowl, add 2 Cups Besan, 1 tsp Salt, 2 tsp chilli powder, 1/2 tsp Ajwain seeds (Vama). Adjust spices according to your taste. Add few pinches of Baking soda (about 1/8th tsp). 
• Now add water gradually and make a thick flowing batter. Mix well to remove clumps. 
• Heat oil in a Kadai for deep frying. I use peanut oil for frying. Use Iron Kadai if you have. It’s a healthy option. Oil should be hot. Then keep it on medium flame. I use this Kadai/Wok for my everyday cooking curries, frying and it's one of my best buys. It's easy to clean and super cute.It has a bigger size too but this one is good enough for my family of 4.

• Add a drop of batter to oil, it should float up while oil bubbles. Then oil is ready. 
• Now dip each Potato piece in flour, add to oil carefully, repeat, add more . Do not crowd the Kadai. 
• Now on medium flame, fry both sides till browned. If you keep high flame the top browns but inside won’t cook. 
• Repeat the process. Once done, drain oil n place on a plate. Sprinkle Chat masala on top. 
• Now chop onions finely, squeeze lemon juice in it. add pinch of chilli powder if you like spice, slit a Bajji from top, stuff onions and serve. They will be out of this world :-).
• Or Serve Bajji /Pakora with Sauce/Chutney and steaming hot cup of Tea. 
  
  
  
• You can make Tea parallel in Instant pot so you don’t have to babysit two things. Or serve these with Mango lassi , Raspberry lemonade.