Potato bajji (aloo pakora / urulaikizhangu bajji) is a classic South Indian tea-time snack made with thinly sliced potatoes dipped in a spiced besan batter and deep-fried till golden and puffy. Learn how to make crispy, restaurant-style potato bajji at home with step-by-step photos!
I make Potato bonda and onion bajji very often as both are Raksha’s favorite. But I have seen my mom making Potato bajji, Brinjal bajji and many more varieties of bajji before my marriage. So recently I too tried Potato bajji and Karpooravalli leaves bajji for the first time in my kitchen.
Its preparation is very easy. If you make the basic bajji batter, you can prepare any number of bajji varieties with it. Both came out very well and we all loved it a lot. Raksha enjoyed potato bajji (Aloo pakora in Hindi, Urulaikizhangu bajji in Tamil) with tomato ketchup. Try this easy, yummy bajji recipe for your kids as evening snacks during this holidays. They will love it for sure. Lets see how to make this crispy, puffy Potato bajji at home.
Quick Notes for US & Abroad Kitchens
- Potato Variety: In US grocery stores, Yukon Gold or standard Russet potatoes work best. Yukon Gold slices give a naturally creamy, tender center, while Russet potatoes give a lighter bite.
- Besan Selection: Use fine gram flour (besan) from Indian grocery brands like Laxmi, Swad or Deep. If using chickpea flour from stores like Whole Foods or Trader Joe’s, ensure it is finely sifted so the batter is smooth without lumps.
- Stove Heat Management: When frying on electric coil or glass-top stoves, keep the heat on medium-high to get that initial rapid puff. If the burner overheats, lower the flame slightly so the potato ring cooks thoroughly inside without the crust browning too quickly.
- Slicing Thickness: Slice the potatoes evenly to about 1/4-inch thickness using a mandoline slicer or a sharp chef’s knife. If sliced too thick, the potato stays raw inside; if sliced too thin, it becomes soggy.
Potato bajji recipe
Ingredients
For Bajji Batter
- ¾ cup Besan flour / Kadalai maavu (approx. 90g / 3.2 oz)
- ¼ cup Rice flour (approx. 35g / 1.2 oz)
- 1 ½ tsp Red chilli powder use Kashmiri chilli powder for natural bright color
- ½ tsp Hing / Asafetida
- ½ tsp Ajwain / Omam OR Cumin seeds / Jeera
- 2 pinches Cooking soda (baking soda) approx. 1/4 tsp
- 1 pinch Orange food color optional
- Salt as needed
- ¾ to 1 cup Water as needed to make ribbon consistency batter
Main Ingredients
- 2 Potatoes (Medium) peeled and sliced into 1/4 inch rings
- Cooking oil for deep frying
Instructions
- Wash and peel the skin of potato. Cut the head and tail portions slightly and slice into 1/8 inch thick rings. Set aside. Do not slice too thick, otherwise it will not cook properly. Use a sharp knife for slicing.
- In a wide mixing bowl, mix all the flours (besan and rice flour), red chilli powder (use Kashmiri chilli powder to avoid food color), ajwain or cumin seeds, salt, cooking soda and food color if using.
- Add water gradually to make a slightly watery batter (like dosa batter). If you make it too watery, bajji will have tails; at the same time, thick batter yields hard bajjis. The batter should be thick enough to flow like a ribbon and coat the potato slices well. Dip the potato rings into the batter and coat them evenly.
- Heat oil in a kadai and check with a drop of batter to find the correct heating point. If you drop a little batter, it should rise immediately and float on top. As soon as you get this heating point, lower the flame to medium and gently drop the batter-coated potato slices into the hot oil.
- Deep fry until the bajji turns golden brown and the bubbles cease. Flip gently and cook for another minute. Drain and remove onto a paper towel.
- Enjoy hot, puffy potato bajji with tomato ketchup, coconut chutney and a hot cup of tea!
Notes
- Addition of food color gives a nice color to bajji as you see in stalls. But use Kashmiri red chilli powder if you want to avoid food color and get natural bright colored bajji.
- My mom and mother-in-law add cumin seeds but I used ajwain for an enhanced flavour. Use either as per your choice.
- Please do not skip adding cooking soda. It gives a puffy, soft bajji. Make sure you don’t add too much because the bajji will absorb excess oil.
- Adjust the consistency of batter. Batter should not be too thin or too thick. If your batter has become too thin, add besan and rice flour in a 3:1 ratio and adjust. If it is too thick, add a little extra water tablespoon by tablespoon.
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Enjoy hot, crispy, puffy Potato bajji for your teatime!
For more traditional festive ideas, check out my complete collection of South Indian Diwali Sweets and Snacks Recipes.
Yeah !! bajji's are favorite of everyone. Looks super yummy.
Thanks Sathya :)
Hello Chitra, I love all your Bajji recipes. Thank you for sharing accurate measurements and precise instructions!
Thank you so much Anusha :)