Crispy potatoes fritters which is known as potato bhajiya, aloo pakoda in India. Its a road side snack teamed with chutneys, it tastes best during monsoons over tea party. In fact I have been having it since childhood, and I am sure many would relate to me as its a secular Indian snack, here is my simplest , easiest and tastiest recipe, have a look…..!
1 medium potato , sliced thinly
1 cup chick pea flour
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp garam masala powder
1 tsp red chili powder
1 tsp ginger garlic paste
2 nos finely chopped green chilies
A pinch of baking soda
1 tbsp chopped coriander leaves
Oil for deep frying
Wash the potato , slice thinly , and keep them in water with salt until your batter is ready.
Mix the gram flour with all the other ingredients by adding water at a time , to make a thick batter, adjust the salt accordingly.
check the seasoning add more if required.
Heat oil in a deep pan or kadhai, reduce the flame to medium so that it allow bhajiyas to cook well both on the outside and inside.
Drain the potato slices, squeeze the access water.
Dip each potato slice in the batter and deep fry till golden.
Drain on absorbent paper and serve hot with red chili chutney/ coriander mint chutney/ tomato ketch up.
- You can replace potatoes with big brinjal .
- For brinjal the procedure is exact same.
PREPARATION TIME: 30- 35 minutes.
SERVES: 2 persons.