Potato bajji recipe I Aloo bajji I Alugedde bajji

Preparation Time : 15 mins Cooking Time : 15 mins Serves : 4

Potato bajji /aloo bajji /alugedde bajji is the most popular snack and tasty bajji variety. A quick and easy snack that can be made with simple ingredients like potato, gram flour, and spices, a crispy and tasty snack for lunch or dinner, or to munch as a tea time snack.


Potato – 2 no’s

Oil to deep fry

To make the batter –

Gram flour – 1/2 cup

Rice flour – 1 tbs

Chilli powder – 1 tsp

Turmeric – 1/4 tsp

Asafoetida – 2 pinches powdered

Cumin or ajwain – 1/4 tsp

Salt to taste

Cooking soda – 1 pinch

Hot oil – 2 tsp






Rinse potato, peel it and slice it into thin slices, immerse in water until used.


Add sieved gram flour and rice flour in a bowl, add cumin, chili powder, turmeric, salt to taste, asafoetida, a pinch of cooking soda, toss it well


Prepare a batter that is not too thick or not too thin so that of dosa batter consistency, as there are no lumps,

Heat oil in a Kadai to deep fry.

Drain the water in the potatoes completely.

While oil is hot, add 2 tsp of hot oil to the batter, mix properly with a spoon.

Dip each potato slice in the batter so it coated evenly, drop it to the hot oil, adjust the flame to medium, (not to fry on a high flame)  so that the bajji should cook to a golden brown and crispy on a medium flame.


When it turns to golden and crispy, remove it with a colander, transfer it on kitchen tissue, to absorb excess oil,


Repeat the same for the rest in one or two batches, stir the batter with a spoon before coating the potato slices in the batter in between.


Serve Hot Potato Bajji’s with coconut chutney.


Enjoy as a tea time snack with a cup of hot tea/coffee.

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