Potato Bajji | Aloo Bajji | Urulai Kizhangu Bajji

Potato Bajji also is known as aloo bajji or urulai kizhangu bajji is a perfect snack that can be prepared within 20 mins. It pairs well with coconut chutney or tomato ketchup or else it tastes great as such.

Check my other Snack Recipes like
1. Mirchi Bajji
2. Raw Banana Bajji
3. Onion Bajji

Aloo Bajji

Potato Bajji | Aloo Bajji | Urulai Kizhangu Bajji

Priya Santhamohan

Potato Bajji also is known as aloo bajji or urulai kizhangu bajji is a perfect snack that can be prepared within 20 mins. It pairs well with coconut chutney or tomato ketchup or else it tastes great as such.

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Snack, Street Food

Cuisine South Indian

Servings 4 People

Equipment

• Stovetop
• Slicer
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Large Potato
• ½ Cup Bengal Gram flour
• ¼ Cup Rice Atta
• 2 tsp Red Chilli Powder
• 1 tsp Jeera Powder / Ajwain
• 1 Generous Pinch Hing
• 1 Pinch Food Colour Optional
• Salt and Water As needed
• 2 tsp Ghee Optional
• 2 Pinch Cooking soda
• Oil For deep frying

Instructions

 

• Peel the skin of the potato and wash it. Slice it little thick or thin with a knife or slicer. Keep them immersed in water till use, to avoid color change. Take a bowl, mix everything given in the table above except oil and potato slices.
• Add water little by little to form a thick batter. The batter should be like dosa batter consistency. Add 1 small ladle of hot oil to the batter. Take the potato slice out of water and drain the water completely.
• Heat oil in a kadai. Dip and coat the potato slices in the batter on both sides and drop it in the oil. Fry them both sides until golden brown. Drain the Potato Bajji in kitchen towel.

  Serve the Potato Bajji with coconut chutney or tomato ketchup.

Notes

Tips for Urulai Kizhangu Bajji

1. Don’t slice the potatoes thick or else the bajji will not get cooked inside.
2. Adding cooking soda gives soft and fluffy aloo bajji.
3. Also don’t add more soda than mentioned or else bajji absorbs too much oil.
4. You can also add a tsp of ghee to the batter which lends a nice flavour to the Potato Bajji.

Keyword Aloo Bajji, Potato Bajji, Urulai Kizhangu Bajji

Method for Potato Bajji

1. Peel the skin of the potato and wash it. Slice it little thick or thin with a knife or slicer. Keep them immersed in water till use, to avoid color change. Take a bowl, mix everything given in the table above except oil and potato slices.

2. Add water little by little to form a thick batter. The batter should be like dosa batter consistency. Add 1 small ladle of hot oil to the batter. Take the potato slice out of water and drain the water completely.

3. Heat oil in a Kadai. Dip and coat the potato slices in the batter on both sides and drop it in the oil. Fry them on both sides until golden brown. Drain the Potato Bajji in a kitchen towel.

Serve the Urulai Kizhangu Bajji with coconut chutney or tomato ketchup.

Potato Bajji