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Crispy, savory potato fritters from the heart of Bihar. Thinly sliced potatoes are dipped in a spiced chickpea flour batter and shallow-fried until golden. An irresistible tea-time snack that's ready in minutes.
For 4 servings
Prepare the Potatoes
Make the Batter
Heat the Oil
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Crispy, savory potato fritters from the heart of Bihar. Thinly sliced potatoes are dipped in a spiced chickpea flour batter and shallow-fried until golden. An irresistible tea-time snack that's ready in minutes.
This bihari recipe takes 35 minutes to prepare and yields 4 servings. At 285.22 calories per serving with 9.97g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Bachkas
Drain and Serve
You can use the same batter to make bachkas with other vegetables like thinly sliced eggplant (baingan), bottle gourd (lauki), or pumpkin (kaddu).
Add 1/4 teaspoon of garam masala or a pinch of black pepper to the batter for a slightly different flavor profile.
Incorporate finely chopped mint leaves or kasuri methi (dried fenugreek leaves) into the batter for a fresh aroma.
The batter is made from besan (chickpea flour), which is an excellent source of plant-based protein, essential for muscle repair and growth.
Potatoes provide complex carbohydrates, which are the body's primary source of energy, keeping you feeling full and energized.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to improve digestion and prevent bloating.
Besan is naturally rich in dietary fiber, which supports a healthy digestive system and can help in managing blood sugar levels.
A single serving of about 5 pieces of Aloo Bachka contains approximately 290 calories. Each individual piece has around 55-60 calories, primarily from the potatoes, flour, and absorbed oil.
Aloo Bachka is a deep-fried snack, so it should be consumed in moderation as part of a balanced diet. However, it contains beneficial ingredients like besan (a good source of protein and fiber) and potatoes (a source of potassium and Vitamin C). Making it at home allows you to control the quality of oil used.
Yes, you can make a healthier version in an air fryer. Dip the potato slices in the batter, spray them lightly with oil, and air fry at 180°C (360°F) for 12-15 minutes, flipping halfway through. The texture will be less crispy than the fried version but still delicious.
Soggy bachkas are usually caused by two things: the oil temperature being too low, which causes them to absorb oil, or overcrowding the pan, which drops the oil temperature. Ensure your oil is properly heated and fry in small batches.
Store leftover bachkas in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, place them in a preheated oven or an air fryer at 180°C (360°F) for 5-7 minutes. Avoid microwaving as it will make them soft.
Aloo Bachka is very versatile. It's a perfect evening snack with a cup of chai (tea). It can also be served as an appetizer with green chutney or tamarind chutney, or as a side dish with a traditional Bihari meal of dal, rice, and sabzi.