Aloo Bajji | Aloo Pakora | Potato Fritters

Gems Gems, December 1, 2015


Aloo Bajji or pakora is an all time favorite of mine. It is best during rainy season with chai. Aloo Bajji  can easly be prepared and can be ready in 10 to 15 minutes. This snack is good for kids as they require a lot of energy. Aloo should be completely dipped in thick batter and fried to full. This is one of the most sought after street snack in many of the North Indian cities

Aloo Baji or Alugadda Baji (Potato Fritters)
Prep time:
Cook time:
Total time:
Aloo Bhajji is very popular during rains. It is very tasty snack. Potato is a tuber crop with rich starch content.
  • Potato - 2
  • Gram flour ( Besan) - ½ cup
  • Carom(Ajwain) seeds - ½ tbsp
  • Water - required to mix
  • Turmeric ( Haldi) powder - ¼ tbsp
  • Salt - required amount
  • Oil - required for deep frying
  1. To prepare tasty Aloo Bhajji, we need to first peel the potato and chop it into thin slices along its shape (Same as the shape used to make chips).
  2. Then take a bowl and add Gram flour, carom seeds, required amount of salt and ¼ tbsp of turmeric powder and mix them properly.
  3. Then take some water and pour little by little into the mixed flour and mix again to make it into semisolid paste.
  4. Now, take wide mouthed vessel with heavy bottom and pour oil into it for deep frying. Let the oil heat.
  5. Once the oil is hot, dip the potato slices into the flour mix and then add them to the hot oil. Fry them until they turn into golden brown color.
  6. Then remove them from the oil with a holed ladle and transfer them to a plate with tissue paper. The tissue paper will absorb the extra oil.
  7. Then transfer them to another plate and serve them hot with onions.
Alugadda (Aloo) Bhajji may be served as a snack. It tastes good when its hot. It may also be served with green chutney, ginger chutney or tomato chutney.
Nutrition Information
Serving size: 3 - 4 person

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