Aloo Bajji Recipe

Prepare potatoes

Wash and peel the potatoes. Slice each potato into 1/4-inch (about 6 mm) thick rounds. Pat the slices dry with a kitchen towel or paper towel to remove surface moisture — this helps the batter adhere and reduces splatter while frying.

Par-cook (optional)

If you prefer a slightly softer interior or want to reduce frying time, parboil the potato slices in boiling water for 2 minutes, then drain and pat dry. Make sure slices are cooled and dry before battering.

Mix dry ingredients

In a medium bowl, whisk together gram flour, rice flour, cornstarch (if using), ajwain, red chili powder, turmeric, and salt until uniform.

Add water

Gradually add 1/2 cup water to the dry mix while whisking to form a smooth, lump-free batter. Batter should be thick enough to coat the back of a spoon but not overly stiff — consistency similar to single-cream pancake batter. If too thick, whisk in up to 1/4 cup cold water in small increments. If using baking soda, dissolve it in the last teaspoon of water and gently fold in immediately before frying.

Rest batter

Let the batter rest for 5–10 minutes. This hydrates the flour and helps the coating bind better to the potato. Do not over-rest if you added baking soda — use within 5–10 minutes.

Heat oil

Pour oil into a deep pan or kadai to a depth of about 1–1.5 inches (2.5–4 cm) for shallow frying or deeper if you prefer deep frying. Heat oil over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface within seconds.

Coat potatoes

Working in batches of 5–6 slices (don’t overcrowd), hold a potato slice by the edge and dip it into the batter, ensuring an even coat on both sides. Let excess batter drip back into the bowl to avoid clumps.

Fry the bajjis

Gently slide the battered potato slices into hot oil. Fry 3–4 pieces at a time (depending on pan size) for about 2.5–4 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to prevent burning; lower heat if the exterior browns too quickly before the center is cooked. For deep frying, fry until evenly golden and floating, about 3–5 minutes.

Drain

Using a slotted spoon, transfer fried bajjis to a plate lined with paper towels to absorb excess oil. While still hot, sprinkle lightly with chaat masala or roasted cumin powder and a pinch of salt or black salt to taste.

Serve hot

Arrange aloo bajjis on a platter with lemon wedges and chutney on the side. Serve immediately for best texture and crispness. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.