Jan 28, 2013

Aloo Onion Bajji / Potato Onion Bajji

Aloo Onion  Bhajjis  / Potato Onion Bhajjis - An  easy and tasty deep fried snack, made of boiled and mashed potatoes, sliced onions and gram flour batter. Serve as a starter or with tea / coffee. A super quick deep fried snack in Indian cuisine !!! No added egg, baking powder, food color , cooking soda,  tikka masala …

Makes: 12  bhajis

Main Ingredients

2 onions, finely sliced

2 potatoes, boiled and mashed

200 ml oil (to deep fry)

For gram flour batter:

½ cup (Indian standard measuring cup of 100 ml / 4 oz) gram flour (besan / kadala maav / chone pitti)

1 teaspoon rice flour (adding rice flour will make additional crispness)

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon lime juice (adding lime juice will make a additional flavour)

2 pinches hing (asafoetida – it’s good for digestion)

2 teaspoon chopped coriander leaves (optional) or a mix of mint and coriander leaves

¼ cup (3  - 4 tablespoon water / 50 - 60 ml) water (depending upon the texture of the gram flour)

½ teaspoon salt (or to taste)


In a bowl, mix all the batter ingredients together and make a batter with 1- 3 tablespoon water. First add 2 tablespoon water. Later adjust with remaining water.  Batter should not be too watery. It should be medium thick / dropping consistency (like normal bajji batter / not like dosa batter).  Cover and keep this batter for 15 minutes.

Now add sliced onions, boiled and mashed potatoes and mix well. Cover and keep aside this bhajji batter again  for 15 minutes.

Heat oil in a frying pan / karahi.  Do not fry on high heat. It will brown immediately and inside portion won’t cook / fry properly. Reduce heat to medium and drop teaspoons (or use small spoon which shape like ice cream scoop to get evenly round shape ) of the bhajji batter (6 - 7  bajjis at a time – depending upon the size of pan) and fry till golden color on both the sides.

Drain and place on kitchen towel  / paper towels to absorb excess oil. Please use 3 – 4 paper towels to absorb extra oil from bajjis (both the sides).

Serve hot as an evening snack with Tomato ketchup or coconut chutney or serve as a starter or as a side dish with Indian breads or a plain snack with tea / coffee...

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