POTATO BAJJI

Crispy and crunchy on the outside, soft and steamy on the inside, this crowd favorite street food is the perfect thing to eat with your afternoon chai. POTATO BAJJIS are extra popular during monsoon season. Anytime it rains you’ll inevitably hear an uncle yell, “Bajji Weather!”

Potato Bajjis are my favorite, but you can dip anything you’d like into this batter. Think of it as the tempura of India. 

Servings: 4 Total Active Time: 45 minutes

 
 
1. Slice the potatoes into ⅙ inch thick rounds. Let them soak in room temperature water while making the batter.

1. Slice the potatoes into ⅙ inch thick rounds. Let them soak in room temperature water while making the batter.

2. Mix together the rest of the ingredients. Start with ½ cup water and mix well. Add additional water until the batter is loose but not too runny. It should cling to the potato without covering it in a thick coating. Taste and adjust salt and chilli

2. Mix together the rest of the ingredients. Start with ½ cup water and mix well. Add additional water until the batter is loose but not too runny. It should cling to the potato without covering it in a thick coating. Taste and adjust salt and chilli powder to taste.

3. Pour 1 inch of oil into a deep pan and heat over a medium-high flame. Test readiness by dropping a spoonful of the batter into the oil. It should rise to the top and cook for at least 2 minutes without burning. Dip a potato slice into the batter.

3. Pour 1 inch of oil into a deep pan and heat over a medium-high flame. Test readiness by dropping a spoonful of the batter into the oil. It should rise to the top and cook for at least 2 minutes without burning. Dip a potato slice into the batter.

4. Slide out and immediately drop into the oil. Repeat until the pan is full, but not overcrowded.

4. Slide out and immediately drop into the oil. Repeat until the pan is full, but not overcrowded.

5. Cook for 3-5 minutes, flipping halfway.

5. Cook for 3-5 minutes, flipping halfway.

6. When golden brown, remove from oil and drain on paper towels. Serve immediately with your favorite sauce or chutney.

6. When golden brown, remove from oil and drain on paper towels. Serve immediately with your favorite sauce or chutney.

Potato Bajji

Potato Bajji

Yield: 4
Author:
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 2 medium potatoes
  • 3/4 cup gram flour
  • 4 tablespoons rice flour
  • 2 teaspoons red chilli powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger finely minced
  • Salt to taste
  • neutral oil for frying 
  • 1 cup water

Instructions

  1. Slice the potatoes into ⅙ inch thick rounds. Let them soak in room temperature water while making the batter.
  2. Mix together the rest of the ingredients. Start with ½ cup water and mix well. Add additional water until the batter is loose but not too runny. It should cling to the potato without covering it in a thick coating. Taste and adjust salt and chilli powder to taste.
  3. Pour 1 inch of oil into a deep pan and heat over a medium-high flame. Test readiness by dropping a spoonful of the batter into the oil. It should rise to the top and cook for at least 2 minutes without burning.
  4. Dip a potato slice into the batter.
  5. Slide out and immediately drop into the oil. Repeat until the pan is full, but not overcrowded.
  6. Cook for 3-5 minutes, flipping halfway.
  7. When golden brown, remove from oil and drain on paper towels. Serve immediately with your favorite sauce or chutney.
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