Aloo Bajji
Golden, crispy battered potato slices fried to perfection. These Aloo Bajji are a beloved Indian street food snack, featuring tender potato rounds dipped in a spiced gram flour batter and deep-fried until crunchy on the outside and soft on the inside. Perfect with a cup of hot chai on a rainy evening.
For 8 servings
- prep
Slice the potatoes.
1.Peel the potatoes and slice them into ½-inch thick rounds.2.Soak the potato slices in a bowl of water to prevent browning and remove excess starch. - mix
Prepare the batter.
1.In a mixing bowl, combine besan, rice flour, red chili powder, turmeric, cumin seeds, asafoetida, cooking soda, and salt.2.Gradually add water while whisking continuously to make a smooth, lump-free batter.3.The batter should be thick enough to coat the potato slices but not runny.TIPAdd water little by little. If you overshoot, add a spoon of besan to thicken it back up. - fry · ~5 min
Heat the oil.
Pour oil into a heavy-bottomed pan and heat it over medium-high heat. To test if the oil is ready, drop a small amount of batter into it — the batter should sizzle and rise to the surface immediately without browning too fast.
TIPMaintaining steady medium-high heat is key. Oil that's too hot burns the outside before the potato cooks; oil that's too cool makes the bajji greasy. - fry
Coat and fry the potato slices.
1.Drain the potato slices and pat them dry with a kitchen towel.2.Dip each potato slice into the batter, ensuring it is evenly coated on all sides.3.Carefully slide the coated slices into the hot oil, frying 3-4 pieces at a time without overcrowding.4.Fry until golden brown and crispy, turning once halfway through (about 4-5 minutes total).TIPDo not overcrowd the pan — it drops the oil temperature and makes the bajji soggy. - fry
Drain excess oil.
Remove the fried Aloo Bajji with a slotted spoon, letting excess oil drip back into the pan. Transfer to a plate lined with paper towels.
- serve
Serve hot.
Serve the Aloo Bajji immediately while hot and crispy, with coconut chutney, mint chutney, or tomato ketchup.
TIPAloo Bajji lose their crispiness as they cool, so serve them right out of the oil.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the potato slices very dry before dipping; excess moisture makes the batter slide off.
- 2Add the water to the batter gradually and whisk in one direction to keep it airy and lump-free.
- 3Test oil temperature with a batter drop: it should sizzle and float up without browning in under 5 seconds.
- 4Fry in small batches (3–4 slices at a time) to keep the oil temperature steady and bajji crispy.
- 5Serve immediately after frying — aloo bajji lose their crunch within minutes as they cool.
- 6For extra crunch, add a teaspoon of hot oil to the batter just before frying.
Adapt it for your goals.
Low-oil (air-fried)
Brush the coated potato slices lightly with oil and air-fry at 200°C (400°F) for 12–15 minutes, flipping halfway. This cuts down oil significantly while keeping a decent crunch.
stuffed aloo bajjiStuffed aloo bajji
Make a slit in each potato round and stuff with a pinch of chaat masala or finely chopped green chilies before battering and frying for a spicy surprise inside.
high proteinHigh-protein
Replace half the chickpea flour with roasted and powdered moong dal (split yellow gram) for a denser, protein-packed batter with a nutty flavor.
Why this is on our healthy list.
Rich in Plant Protein
The besan (chickpea flour) batter provides a good amount of plant-based protein, helping with muscle repair and satiety.
Digestive-Friendly Spices
Asafoetida and cumin seeds are traditionally used to aid digestion and reduce bloating, balancing the richness of deep-frying.
Gluten-Free Base
Both besan and rice flour are naturally gluten-free, making this snack suitable for those avoiding gluten.
Frequently asked questions
Add water gradually — if it gets thin, stir in a tablespoon of besan to thicken it. The batter should coat the back of a spoon thickly.
