Aloo Bhajiya is a popular Indian snack made by deep-frying spiced potato fritters. It’s crispy on the outside and soft on the inside. These are typically enjoyed with chutneys or served as part of a tea-time snack in many Indian households.
Here's a simple recipe to make Aloo Bhajiya:
Ingredients:
2 large potatoes, boiled and mashed
1 cup besan (gram flour)
1-2 green chilies, finely chopped (optional)
1 teaspoon cumin seeds
1/2 teaspoon ajwain (carom seeds) (optional)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon garam masala (optional)
1 teaspoon ginger-garlic paste (optional)
1/2 teaspoon amchur powder (dry mango powder) (optional)
Salt, to taste
Fresh coriander, chopped (optional)
Baking soda (optional, for extra fluffiness)
Water, as needed to make the batter
Oil, for deep frying
Instructions:
Prepare the Potatoes:
Boil the potatoes in a pressure cooker or pot until they are soft.
Peel the potatoes and mash them nicely in a bowl.
Make the Bhajiya Batter:
In another bowl, combine the besan (gram flour), cumin seeds, ajwain, red chili powder, turmeric, garam masala, amchur powder, and salt.
Gradually add water to form a smooth batter. It should be thick enough to coat the potato mixture, but not too runny.
Optionally, add a pinch of baking soda to make the bhajiyas extra crispy.
Prepare the Filling:
Add the boiled mashed potatoes to the batter.
Add chopped green chilies, ginger-garlic paste, and fresh coriander to the mixture.
Mix everything well. The mixture should have a consistency that holds together but is not too stiff.
Shape and Fry the Bhajiyas:
Heat oil in a deep frying pan or kadhai on medium heat.
Take small portions of the potato-besan mixture and shape them into round or oval fritters.
Carefully drop them into hot oil, making sure not to overcrowd the pan.
Fry the bhajiyas until golden brown and crisp on all sides, about 3-4 minutes. You can turn them gently while frying for even crispness.
Drain and Serve:
Remove the bhajiyas from the oil and drain them on a paper towel to absorb excess oil.
Serve hot with green chutney, tamarind chutney, or ketchup.
Tips:
You can also add finely chopped onions, peas, or other veggies to the mixture for variation.
For extra crunch, you can sprinkle some rice flour or semolina (rava) in the batter.
Enjoy your Aloo Bhajiya with a cup of masala chai or as a snack during rainy days!
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