Saturday, January 23, 2016

Aloogadde bajji- Potato Fritters

It has been raining incessantly in my part of the world. The earth seems to be covered with fog and mist and one can hear the pitter patter of rain drops for most part of the day. About two days ago, I woke up to the sound of the rain. There was something magical about that the way the rain was hitting the glass pane. I stood by the window and watched the rain for a long time. At that point of time, I felt that the world was at peaceful and vibrant. Everything seemed Rain kissed and spectacular.

I am not sure if it is just me, but the monsoons always makes me crave for  deep fried snacks. Bajjis to be precise. The mere thought of bajjis or fritters with a piping hot cup of tea or coffee can make you feel pampered.

The crispy, golden and light bajjis is very versatile. Since these fritters can be made with any vegetable that you can lay your hands on, it is a clever  way to sneak vegetables into your diet. Especially if you have fussy kids at home.

The aloogadde bajji is so delicious on t's own that it is difficult to stop at one. But pair it with chutney, ketchup or dip of your choice and these fritters is surely a winner. So jump in my friends. Make these wonderful fritters the next time it rains (or not rains) and enjoy with your family and friends!!!

Aloogadde bajji recipe:
Preparation time: 15min
Cooking time: 20min
Serves- 4-6 people

Potato- 1 large
Gram flour or besan- 2 cups or 150gms
Rice flour- 4 heaped tbsp
Salt to taste
Red chili powder- 1/2tsp
Asafetida- a large pinch.
Oil to deep fry

  • Wash the potato well and pat it dry. Cut the potato into thin slices and immerse the slices in a bowl of water till it is ready to use.
  • Combine the gram flour, rice flour, salt, red chili powder and asafetida in a large bowl and mix well. Divide the flour mixture into two portions and set one portion aside.
  • Add water gradually to one portion and make a batter that neither too thick or too thin. The batter should resemble thick dosa batter.
  • Heat oil a wok. To check if the oil is hot enough, drop a drop of batter into the oil, if the oil is ready, then the batter will rise to the surface almost immediately.
  • Drain the potato slices and pat dry with a cloth. Dip each potato slice in the prepared batter in such way that the batter coats the slice on both sides. 
  • Drop the batter coated potato slice gently into the oil. You can fry four to five fritters at a time. Do not overcrowd the oil. 
  • Take the fritters out of the oil with a slotted spoon and drain the fritters on paper towels and serve them tomato ketchup or chutney of your choice.
  • Make the batter with the rest of the flour mixture and repeat the procedure with the rest of the potato slices.

  • These fritters can be made with sliced onions, ridge gourd, cauliflower florets or raw bananas.
  • You can add a pinch of baking soda to make the fritters more crispy.
  • You can make double the quantity of the flour mixture and store them in airtight containers and use as required.
  • I made the batter in batches because the batter tends to become runny after a few minutes and the fritters will not turn out crisp.


  1. The only asafetida I have been able to find is combined with wheat flour, which of course someone who has celiac disease can not eat. Do you know of any brand that does not have wheat in it? Also, can one use cornstarch or something else besides rice flour? Thanks.

    1. I apologize for the delayed response Michelle. Yes.. The rice flour can be substituted with corn flour!! As for the Asafetida, Vandevi is a well known brand. And it is mixed with rice flour. I have also heard about this brand called Nacho brand. But I am not sure if it is gluten free. I hope this information is helpful. Let me know if you need anything else :)


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