Saturday, October 24, 2015

Aloo Bhajji Recipe | Potato Bajji | Uruzhai Kizhangu Bajji | Diwali Snacks Recipes

I am ready with few Diwali snacks and sweets recipes for this year too. I will be posting it in the coming days. Please have a look at this link for the Diwali recipes which I have already posted in this space. For the past few weekends we are relishing on the homemade snacks and Happy is taking those snacks for her Snack's time in school. I was really proud when I send her homemade murukku and ladoo in her snack's box. All this happened because of this blogging journey. To begin with, I am sharing the simple and easy to make snack which we can prepare it for our evening coffee. Let's go to the preparation steps:
Potato -2  
Besan flour(Kadala Maavu) - 1 cup
Rice flour - 2 tbsp 
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Baking soda - 1/4 tsp
Orange food color - a pinch(optional)
Oil - to deep fry
Salt - as required
1. Sieve the besan flour. Wash the potato and peel the skin of the potato. In a wide mixing bowl, add the sieved besan flour, rice flour, ginger garlic paste, food color, red chilli powder and required salt. Initially add little water and form a thick paste. Make sure lumps are not formed. Then add more water and form a batter similar to that of the dosa batter. It should not be runny. Add baking soda at this stage and mix it well.
 2. Slice the peeled potato thinly and keep it aside. Dip a piece of potato in the batter and if the batter coats the potato evenly without dripping then the consistency of the batter is perfect. Heat oil in a kadai and coat the potato slice in the batter and carefully slide it to the already heated oil. Turn and cook both the sides evenly. Remove it from the oil and drain it in tissue paper.

Serve the hot bhajji with Filter Coffee and Coconut Chutney. It is a divine combo.
Points to remember:
  • I usually skip food color. But this time for the bhajji's to look appetizing in the clicks, I added it. :) You can skip it.
  • You can add more rice flour if required and skip the baking soda. Adding the baking soda makes the bhajji fluffy and crispy.
  • Slice the potato's thinly so that it gets cooked. 
  • Ginger garlic paste helps in digestion, so I prefer using it. 
  • The batter will not stick to the potato if it is very runny and if it too thick then the bhajji's will be hard. So make sure you get the correct batter consistency.
Warm Regards,
Happy's Cook - Divya


  1. yummm , looks delicious and so simple to make

  2. perfectly inviting myself to your place dear ;)

  3. Lovely! Nice to start early on the sweets and snacks - won't be too hectic later. ;)


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