Potato Bajji

When it comes to pakoras and bajjis, potato bajji is my all-time favorite. Very rarely have I come across someone who doesn’t like potatoes and if it is deep fried, who wouldn’t want it. This is a quick snack and can be served as a side with rice or as an evening snack with coffee or tea. I have used Kasmiri chilli powder instead of regular chilli powder for some added color.



Potato, large – 1
Besan – 1/3 cup
Rice flour – 1/3 cup
Kashmiri chilli powder – 1 tsp
Baking soda – a pinch
Salt – to taste
Sunflower oil – for deep frying

Yield : 12 to 15


  • Peel the potato and cut into thin slices. You can use a mandoline but I prefer using a knife as I like the slices slightly thicker
  • Wash and pat dry with a paper towel
  • In a bowl, mix together besan, rice flour, chilli powder, baking soda and salt with water into a thick batter, just thick enough to coat a thin layer on the potato slices. Using rice flour helps make the batter light and also gives the bajji a crispier texture


  • Heat oil in a kadai
  • Add a small drop of the batter to check if the oil has reached the desired temperature. The batter should immediately puff up and rise to the top
  • Dip each potato slice in the batter and fry in the oil till golden brown
  • Serve hot with rice and sambar/rasam or as a snack with coconut chutney

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