Crispy Potato Bhajias, Aloo Bhajiya Recipe
by Tarla Dalal
aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato |
aloo bhajia is a delight for the Indian diner. It is a flavoursome delicacy which can be enjoyed at any time of the day. Learn how to make crispy potato bhajia.
Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! Ensure to grate the potatoes thinly, so they bind well. This quick potato recipe makes a good snack treat for kids who come hungry after school.
To make aloo bhajia, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 2 to make more bhajias. Serve immediately with green chutney and tomato ketchup.
It is interesting to note that this Indian bhajia with potato is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai!
With no use of any flour for binding, this Indian bhajia with potato also qualifies as a fasting or vrat recipe. You can enjoy them during Janmashtami, Navratri and even during Sankrant and Holi. Serve with green chutney and not tomato ketchup then.
Tips for aloo bhajia. There are some things you need to take care of to make sure the bhajias don’t disintegrate. 1. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. 2. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add salt and start frying the bhajias.
Enjoy aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | with step by step photos and video below.
Crispy Potato Bhajias, Aloo Bhajiya Recipe recipe - How to make Crispy Potato Bhajias, Aloo Bhajiya Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Crispy Potato Bhajias
3 cups peeled and thickly grated potatoes
1 tbsp finely chopped green chillies
3 tbsp finely chopped coriander (dhania)
salt to taste
3 tbsp besan (bengal gram flour)
3 tbsp rice flour (chawal ka atta)
oil for deep-frying
For Serving
green chutney
tomato ketchup
For crispy potato bhajiyas
- For crispy potato bhajiyas
- To make {span class="bold1"}crispy potato bhajiyas{/span}, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well.
- Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.
- Repeat step 2 to make more bhajias.
- Serve the {span class="bold1"}crispy potato bhajiyas{/span} immediately with green chutney and tomato ketchup.
Crispy Potato Bhajias Video, Aloo Bhajiya by Tarla Dalal
like potato bhajia recipe
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aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | then do try other bhajiya recipes also:
- pyaz ke pakode recipe | kanda bhaji | kanda bhajiya | onion pakora |
- moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora |
what is potato bhajia made of?
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aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | is made using easily available ingredients in India: 3 cups peeled and thickly grated potatoes, 1 tbsp finely chopped green chillies, 3 tbsp finely chopped coriander (dhania), salt to taste, 3 tbsp besan, 3 tbsp rice flour and Oil for deep-frying. See the below image of list of ingredients for potato bhajia.
how to make mixture for potato bhajia
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In a deep bowl, add 3 cups peeled and thickly grated potatoes.
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Add 1 tbsp finely chopped green chillies.
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Add 3 tbsp finely chopped coriander (dhania).
- Add salt to taste.
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Add 3 tbsp besan.
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Add 3 tbsp rice flour.
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Mix well.
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Heat oil in a deep pan, drop spoonfuls of the mixture in the oil.
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Deep-fry till they turn crisp and golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve potato bhajias immediately with green chutney and tomato ketchup.
tips to make potato bhajia
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Deep fry the bhajiya on medium flame so that they get cooked properly from inside. If you deep fry the bhajiya on high flame quickly they will get brown from outside and remain raw from inside.
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Gently flip the bhajia otherwise they will break in the oil.
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Adding rice flour makes the bhajias crispy.
| Energy | 319 cal |
| Protein | 2.8 g |
| Carbohydrates | 25.2 g |
| Fiber | 2.4 g |
| Fat | 23 g |
| Cholesterol | 0 mg |
| Vitamin A | 385.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 17.4 mg |
| Folic Acid | 22.5 mcg |
| Calcium | 15.6 mg |
| Iron | 0.8 mg |
| Magnesium | 36.5 mg |
| Phosphorus | 56.6 mg |
| Sodium | 13.3 mg |
| Potassium | 228.3 mg |
| Zinc | 0.6 mg |
I gave my review one star but don’t know how it changed to 5stars. Also I forgot to add , I have no idea why the grated Alu pakodas were tasting bitter.
I tried this recipe and the potatoes didn’t stick together at all, the mixture totally disintergrated once I put it on hot oil for frying.. are we supposed to add a water to this potato mixture before deep frying in oil?
This crispy bhajias are really difficult to resist. The most important thing while making thsese bhajias is tha the oil has to be really hot before you make the bhajia mixture. The coriander and green chillies impart a really good flavour. Also it is very quick and ready in minutes.