POTATO BHAJJI
In our home all are fond of snacks and I make them once a week, usually on weekends.As the weather is chill here it is always divine to have some deep fried snack wit masala chai.Such came one occasion last weekend when I indulged in making these.I have Chilli Bhajji in my blog already which my daughter loves to munch, but this is one authentic and easy variety of bhajji to make almost instantly.People make bhajjis with onion, cucumber, raw plaintain, chayote and brinjal too.Each one has unique taste and flavour.Sometimes I make assorted varieties of bhajji also.This is generally made when guests visit unexpectedly and an easy way to serve also.
I have Paneer Pakoda in my blog which has the same batter as this one and is equally yummy.Tastes really yum with Coconut Chutney, this is truly addictive snack.I have seen my grandma making Apple Bhajji too, which is sour, sweet and hot as well.Dipped in gram flour these small bhajjis are everyone’s favourite.Bhajjis were my father’s favourite snack and I dedicate this recipe to him.It so happened that it was a day when guests were full in our home and all enjoyed to the core.
width:300px; padding:5px 0;">
This was one the first ever tried recipes by me when I learnt cooking and it was so much fun doing that back when I was in college.It is a truly remarkable experience for me when my daughter helps me in my kitchen as I once did for my mom.Try out this easy recipe and let me know.
| Prep Time | 5 min |
| Cook Time | 10 min |
| Servings |
|
- 2 small Potatoes
- 1 cup Besan/Gram Flour
- 1/4 cup rice flour
- 1/4 tsp cumin
- 1 tsp Red Chilli Powder
- to taste salt
- as needed water
- to deep fry Oil
Ingredients
|
|
- Take besan, rice flour, red chilli powder, salt and cumin.
- Add water and mix well.
- Slice potato in roundels.
- Dip it in the batter and coat well.
- Heat oil in a pan and deep fry potato coated pieces one by one.
- Fry till golden brown.
- Remove excess oil by placing it in an absorbent paper.
- Potato Bhajji is ready.Serve hot with Masala Chai.
Adding ajwain in place of cumin also aids in digestion.
You can add a pinch of sodium-bi-carbonate for that crispy outer covering.
You can add a teaspoon of hot oil to the batter for getting the bhajjis crispy.
Leave a Reply