Alu Bajji, also known as Aloo Pakora or Potato Fritters, is a popular Indian snack that is crispy on the outside and soft on the inside. It’s a delicious and easy-to-make dish that is perfect for rainy days or as a tea-time treat. Here’s a simple and tasty Alu Bajji recipe for you to enjoy:
Ingredients:
- – 2 large potatoes, peeled and thinly sliced
- – 1 cup chickpea flour (besan)
- – 2 tablespoons rice flour
- – 1 teaspoon red chili powder (adjust to your spice preference)
- – 1/2 teaspoon turmeric powder
- – 1/2 teaspoon cumin seeds
- – A pinch of asafoetida (hing)
- – Salt to taste
- – Water, as needed
- – Oil, for deep frying
Instructions:
- 1.In a mixing bowl, combine chickpea flour (besan), rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, and salt. Mix well to form a smooth dry mixture.
- 2.Gradually add water to the dry mixture while stirring continuously. Keep adding water until you achieve a thick, smooth batter that can coat the back of a spoon. The batter should not be too runny or too thick.
- 3.Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
- 4.Dip the thinly sliced potato rounds into the batter, ensuring they are well-coated.
- 5.Carefully drop the coated potato slices into the hot oil, a few at a time. Fry them until they turn golden brown and crispy on both sides. Flip them occasionally to ensure even frying.
- 6.Once the Alu Bajjis are golden and crispy, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 7.Serve the Alu Bajjis hot with green chutney, tamarind chutney, or tomato ketchup for dipping. Enjoy this delicious and crunchy snack with a cup of tea or coffee.
Tips:
- – For an extra flavorful twist, you can add a pinch of garam masala or chaat masala to the batter.
- – If you want to make the Alu Bajjis gluten-free, omit the rice flour and use only chickpea flour.
- – To make the potato slices extra crispy, soak them in cold water for a few minutes before dipping them in the batter.
Alu Bajji is best served immediately after frying to retain its crispy texture. Enjoy these delectable fritters with your loved ones and savor the delightful flavors of Indian street food right at home!