Potato Bajji | Aloo Pakora – Urulaikilangu Bajji Recipe

 

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.

Potato bajji recipe

Potato bajji/ Aloo pakora recipe – Kids evening snacks recipes

Cuisine: Indian

Category: Snacks

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 200ml For bajji batter Besan flour/Kadalai maavu – 3/4 cup Rice flour – 1/4 cup Red chilli powder – 1.5 tsp ( Use Kashmiri chilli powder to get red colored bajji) Hing/Asafetida – 1/2 tsp Ajwain/Omam OR Cumin seeds/Jeera – 1/2 tsp Cooking soda – 2 big pinches ( approx 1/4 tsp) Water – as needed  ( I used around 3/4 to 1 cup) Salt – as needed Orange food color – a pinch ( Optional) Potato – 2 nos ( Medium) Cooking oil – to deep fry

METHOD

Wash  and peel the skin of potato.Cut the head & tail portions slightly & slice into 1/4 inch thick rings.Set aside.Do not slice too thick.It won’t cook properly.Use a sharp knife for slicing. In a wide bowl, mix all the flours,spice powders ( Use Kashmiri chilli powder to avoid food color), Ajwain or cumin, salt, cooking soda and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails.At the same time, thick batter yields hard bajjis.The batter should be thick & flow like a ribbon.It should coat the potato pieces well.Adjust water & flour accordingly.Dip the potato rings in the batter & coat it well. Heat oil in a kadai and check with a drop of batter to find the correct heating point.i.e. If u put a drop of batter, the batter will rise immediately and floats on top. As soon as u get this heating point, simmer the flame and drop the potato slices coated well with batter. Deep fry till the bajji color changes golden brown and the bubbles ceases.Flip it and again cook for a minute. Drain & remove in a tissue paper. Enjoy with a cup of tea!

Note

Addition of food color gives a nice color to bajji as u see in stalls.But use Kashmiri red chilli powder if you want to avoid food color and get natural bright colored bajji.  My mom & mil adds cumin seeds but I used ajwain for an enhanced flavour. Use any as per ur wish. Please don’t skip adding soda. It gives a  puffy,soft bajji. Make sure u don’t add much because bajji will be very oily and it is unhealthy too. Adjust the consistency of batter. Batter should not be too thin or too thick. If ur batter has become too thin , add besan & rice flour in 3:1 ratio and adjust the batter.If it is too thick add more water. Always add the extra water using a tbsp & check it.