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Best Easy Aloo Bajji Recipe

Name: Best Easy Aloo Bajji Recipe
Total time: 30 min
Yield: 110 g
Ingredients: russet potatoes 2 pieces; chickpea flour 1 cup; rice flour 2 tbsp; baking soda 1 pinch; vegetable oil 2 cups; cumin seeds 1 tsp; red chili powder 1 tsp; turmeric powder 0.5 tsp; salt 1 tsp; water 0.75 cup

Crispy, spiced, and utterly delicious, Aloo Bajji is a classic Indian snack loved across the country. This vegetarian favorite is perfect for family snack time, parties, and festive occasions.

Cook 30 min Difficulty NORMAL 195 kcal

#vegetarian #indian snack #party food #crispy

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Ingredients

Main ingredients

russet potatoes 2 pieces
chickpea flour 1 cup
rice flour 2 tbsp
baking soda 1 pinch
vegetable oil 2 cups

Seasonings/Sauce

cumin seeds 1 tsp
red chili powder 1 tsp
turmeric powder 0.5 tsp
salt 1 tsp
water 0.75 cup

Nutrition summary

Carbohydrates 30 g 63%

Protein 4 g 8%

Fat 7 g 29%

Serving size 110g

Cooking steps

1

Peel the russet potatoes and slice them into thin, even 1/8-inch rounds to ensure even frying.
2

In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, salt, and a pinch of baking soda. Gradually add water and whisk to achieve a thick, smooth batter with no lumps.
3

Heat vegetable oil in a heavy-bottomed skillet over medium-high heat (350°F) for best crispiness. Carefully monitor the oil temperature to avoid burning.
4

Dip each potato slice into the batter, letting any excess drip off, and gently slide it into the hot oil. Fry in batches, being careful not to overcrowd the pan.
5

Fry each side for 2–3 minutes until golden and crispy, then remove and drain on a paper towel. Serve immediately while hot for the fullest crunch.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient in Aloo Bajji is the russet potato, which provides the beloved starchy texture and foundational flavor. The chickpea flour batter, enhanced with spices, brings the classic aroma and signature crunch.

Q. How can I ensure my Aloo Bajji turns out crispy and golden?

Maintaining the right oil temperature (around 350°F, medium-high heat) is crucial. Slice potatoes evenly and don't overcrowd the pan. Rice flour in the batter adds extra crispiness, and draining on a paper towel prevents sogginess.

Q. What is the best way to avoid soggy or undercooked bajjis?

Be sure to slice potatoes thinly for even cooking, and fry the bajjis in hot oil without overcrowding. Fry each batch until both sides are golden and drain thoroughly. This prevents both undercooked centers and soggy exteriors.

Q. How many calories are there per serving and what is the carb-to-protein ratio?

Each serving contains about 195 kcal, with 30g carbohydrates (63%), 4g protein (8%), and 7g fat (29%). Carbohydrates are the primary source of energy in this snack.

Best Easy Aloo Bajji Recipe

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