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Crispy, golden fritters made with thinly sliced potatoes dipped in a savory chickpea flour batter. This classic South Indian tea-time snack is incredibly addictive and perfect for a rainy day, ready in minutes.
Prepare the Potatoes
Make the Bajji Batter
Heat the Oil for Frying
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Crispy, golden fritters made with thinly sliced potatoes dipped in a savory chickpea flour batter. This classic South Indian tea-time snack is incredibly addictive and perfect for a rainy day, ready in minutes.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 308.55 calories per serving with 7.73g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Bajjis
Drain and Serve
Use the same batter to make bajjis with other vegetables like onion rings (Vengaya Bajji), raw banana slices (Vazhakkai Bajji), eggplant slices (Kathirikai Bajji), or whole green chillies (Milagai Bajji).
Add 1/4 teaspoon of garam masala or a pinch of carom seeds (ajwain) to the batter for a different flavor profile.
Mix 1-2 tablespoons of finely chopped cilantro or mint leaves into the batter for a fresh, herby flavor.
The primary ingredient in the batter is besan (chickpea flour), which is a good source of plant-based protein, essential for muscle repair and growth.
Potatoes are rich in complex carbohydrates, which provide a sustained release of energy, making this snack quite filling.
Spices like hing (asafoetida) and ajwain (carom seeds) are traditionally used in Indian cooking to aid digestion and prevent bloating and gas.
For maximum crispiness, ensure your batter is the right consistency, add 1/4 cup of rice flour, and mix a tablespoon of hot oil into the batter just before frying. Also, fry in small batches in properly heated oil.
This usually happens if the oil is not hot enough. The batter soaks up oil instead of instantly cooking when it hits the pan. Ensure your oil is at a steady medium-high temperature (around 180°C or 350°F) before you start frying.
While traditional bajjis are deep-fried, you can make a healthier version in an air fryer. Dip the potato slices in a slightly thicker batter, spray them with oil, and air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through. The texture will be different but still delicious.
Aloo Bajji is best served hot with traditional South Indian accompaniments like coconut chutney or mint-coriander chutney. It also pairs wonderfully with tomato ketchup and a hot cup of masala chai.
Aloo Bajji is a deep-fried snack, which makes it high in calories and fat. It is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
One serving of Aloo Bajji (approximately 5 pieces) contains around 250-300 calories, primarily from the carbohydrates in the potato and flour, and the fat absorbed from the frying oil.
You can prepare the dry mix in advance. However, it's best to add water and make the wet batter just before you plan to fry. If you let the wet batter sit for too long, the baking soda will lose its potency, and the bajjis may not be as light and fluffy.