Aloo bajji/Potato fritters

It’s getting cooler and the evenings have really been breezy and pleasant here in Dubai. What better time for some hot and crispy bajjis. And aloo bajjis, well they are universal favorites.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Potatoes (aloo) 2
Gram flour (besan/senagapindi) 1 cup
Cumin powder (jeera powder/jeelakarra podi) 1tsp
Red chilli powder/paste 1 tsp
Refined cooking oil 1 cup
Salt to taste

Method:

Peel and slice the potatoes into thin circles.

Heat oil in a kadai/pan (bandli /mukudu).

To the gram flour, add cumin powder, red chilli powder and a pinch of salt. Add water, whisk to a thick and consistent batter, and dip in the potato slices. Alternatively, add the dry gram flour mixture to the potatoes and beat well for the mixture to stick to the slices. Add water as required to smoothen to a batter. This way the potato slices are well coated.

Either way, once the potatoes are well coated/dipped into the batter, fry each slice in pre-heated oil until golden brown.

Remove onto a tissue to drain off excess oil. Piping hot aloo bajjis can be served with any of the chutneys and sauces. We south Indians include them in the festival menus as well. For now, dig into the crispy aloo bajjis while sipping hot ginger tea.