Wednesday, February 14, 2018

Potato Bajji | Aloo Bajji | Urualai Kizhangu Bajji

Potato/Aloo Bajji, an easy deep fried snack made from the potato and besan. Generally i don't prepare anything special for valentine's day, but this year, after seeing all the feeds from social media, i was too tempted to try something that suits today's theme. But again i don't want to make anything sweet or chocolatey, since ST doesn't like them much, in the end, i have to finish the whole thing.So i want to try something that we both could enjoy, that's when this idea came, why don't try bajji in heart shape? Yes, that are doable and we both love to have bajji with our tea. Luckily i have all the ingredients with me, so immediately i have prepared this bajji. They turned out super cute and taste absolutely delicious. ST also quite surprised by this heart shaped bajji !!!! Now let's check out the recipe.

Potato Bajji

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 2 to 3 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Potato - 2 to 3 
Besan - 1/2 cup
Rice flour - 2 tbsp
Baking soda - 1/8 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Orange color - a pinch(optional)
Salt - to taste
Water - as needed
Oil - for deep frying 

Procedure
In a bowl, add besan,rice flour,red chili powder, turmeric powder,baking soda& salt, mix it well, pour water little by little and make a thick paste first.If you're adding food color, add it now and then pour some more water & make a thick batter.The batter should be neither too thick not too thin. Set it aside. Peel the skin of the potato and cut into thin slices. Then using the heart shape cookie cutter, cut it into heart shape.Do the same for the remaining potato slices too.Heat the oil for frying.Take a slice of potato, dip it in the besan batter well and gently drop it in hot oil.Cook on both sides on medium flame until they are crispy. Remove from the flame and place it on tissue paperTada, Quick and tasty Potato Bajji is ready. Serve it with coconut chutney & coffee/tea
Notes:
  • Don't pour all water at once in the besan, add little by little and mix it. This helps to avoid forming lumps in the batter.
  • You can use either slicer or knife to slice the potato
  • Cook the bajji in medium flame to ensure that the inside also cooked well.
  • Cut the slices into heart shape is purely optional.
  • The left out potato from the heart shape can be used in other curries or at the end, simply dip in the batter and fry it as usual(if you don't worry about the shape :-))

2 comments:

  1. Such a cute and super delicious snack Sandhiya. The shape surely makes it so interesting ��

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    Replies
    1. Thanks Srivalli. Yes, you are right, the shape makes them more interesting and inviting too.

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