Dec 5, 2012

Potato Bajji...

I am sure bajjis dont need any intro, they are just so famous and that everybody likes the. Bajjis are a very common snack all over India. People use different vegetables to make different bajjis say onion, potato, carrot, mirchi etc. Each has its own unique flavor 

I feel it is the easiest snack when one might have an unexpected guest and there is really no time to think of anything better. So this always comes in handy. Served hot with chutney or sauce it is best on rainy days too. A hot cup of chai on one hand and a hot hot bajji on the other hand is so comforting

Serves... 4 ppl
Serve option... Hot with chutney or ketchup

This is what u'll need....

Potato - 1 big
Besan/Gram Flour - 
Red chilli powder - 1 tspn
Asafoetida - a pich
Jeera powder - 1/2 tspn
Oil for frying
Salt to taste

Here is the stir....
  • Wash and peel the potatoes. Wash again in water to remove any dirt that might stick after peeling the potatoes. Slice it into very thin rounds 
  • Take a small working bowl and add in all the ingredients except the oil and potato. Adjust chilli powder to suit your taste
  • Now add water little by little and stir around to make sure everything blends well. Stir it to a fine consistency that has no lumps at all. The final batter should be a little thinner than dosa batter
  • Heat oil in a pan. When the oil is hot enough, pick a slice of potato and dip it in the batter so that it is evenly coated on both sides
  • Now drop it gently into the oil. Add a few more that would fit in the pan
  • Wait for a few seconds then flip it to the  other side. Cook till they are golden brown and crisp
  • Drain them paper towels to remove any excess oil
  • Serve hot with chutney or sauce

  • Dont keep the batter too thick as the cooked bajjis will seem to be doughy
  • Oil should not be very hot which might just darken the bajjis instead of cooking it right. Better to try cooking on medium flame
  • Bajjis should puff up like puris. In case you have difficulties getting them puffed up, try adding a pinch of baking powder or cooking soda. But make sure it is just a pinch

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