Aloo Bajji

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and rinse the potatoes thoroughly.
   • Using a mandoline slicer or a sharp knife, slice the potatoes into very thin, uniform rounds (about 1.5-2mm thick).
   • Immediately place the sliced potatoes in a bowl of cold water to prevent oxidation and remove excess starch. Let them soak while you prepare the batter.
2. 2

   Make the Bajji Batter

   • In a medium-sized mixing bowl, sift together the besan and rice flour to remove any lumps.
   • Add the red chilli powder, turmeric powder, hing, crushed ajwain, baking soda, and salt. Whisk the dry ingredients until well combined.
   • Gradually pour in the water while whisking continuously to form a smooth, lump-free batter. The ideal consistency is similar to pancake batter—thick enough to coat the back of a spoon but still able to drip off smoothly.
   • Let the batter rest for 10 minutes. This helps the flavors meld and the flour to hydrate.
3. 3

   Heat the Oil for Frying

   • Pour oil into a heavy-bottomed kadai or deep pan, filling it to about one-third of its capacity.
   • Heat the oil over medium-high heat until it reaches a temperature of 180°C (350°F).
   • To test without a thermometer, drop a tiny bit of batter into the oil. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
4. 4

   Fry the Bajjis

   • Once the oil is hot, take 1 tablespoon of the hot oil and carefully add it to the batter. Whisk it in quickly; this is a key step for making the bajjis extra crispy.
   • Drain the potato slices completely and pat them dry with a clean kitchen towel. This prevents the batter from sliding off and reduces oil splattering.
   • Dip one potato slice at a time into the batter, ensuring it is fully and evenly coated. Let any excess batter drip back into the bowl.
   • Gently slide the coated slices into the hot oil. Fry in small batches of 4-5 to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for about 2-3 minutes on each side, flipping once, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried bajjis from the oil.
5. 5

   Drain and Serve

   • Place the hot bajjis on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.