POTATO BAJJI (POTATO FRITTERS)

POTATO BAJJI (POTATO FRITTERS)

Here is yet another offering from my kitchen. Golden crispy Potato fritters. My parents are here with me and my father and my daughter love these fritters(bajji), so I decided to indulge in this yummy delight on a rainy weekend, which sets me in the mood to usually serve these kind of deep fried delights at home.

Ingredients

Potatoes-2

Besan flour – 2 cups

Rice flour – 1 tbsp

Soda bi-carb – a pinch (optional)

Green chillies paste – 1 tsp

Ginger paste – 1 tsp

Red chilly powder - 2 tsps

Ajwain seeds(Bishop’s weed) – 1 tsp

Asafetida – 1 tsp

Salt as per taste

Oil – for deep frying

Method

Wash the potatoes well. Slice them into think roundels. Keep the slices soaked in cold water. Putting the slices in cold water makes the slices crisp and separate and ensures that they don’t become black. Keep aside.

In a bowl, Add Besan flour, rice flour, a pinch of soda bi-carb, green chillies paste, ginger paste, red chilly powder, ajwain seeds, asafetida and salt as per taste. Add water and make a thick paste first, this ensures that the lumps get dissolved. Then add more water till it comes to the dosa better consistency. Keep aside. Let the batter marinate with the spices for about 15- 20 minutes.

Now take a deep frying pan, Add oil for frying. In the meanwhile add some more water and make the batter a bit thinner (not too thin or watery though). Mix well, when you dip the potato slices the batter should stick well to the slices.

Once the oil is hot, dip the potato slices into the batter and deep fry until golden brown. Once you remove from oil place on kitchen towel to drain the excess oil. Serve hot with Tomato ketchup and Coriander chutney.

Dunk them into the ketchup and coriander chutney and enjoy the crispy potato bhajjis.

Tips : Potatoes and gram flour together can be gassy. So I always add in ginger paste, asafetida and ajwain seeds, which helps in aiding digestion. This is a tip from one of the popular street vendors in Mumbai who sells these fritters.