Potato Bajji | Potato Fritters

If only potato bajjis were a healthy thing, I would make them for snack everyday :), its one of my most favorite tea time snack. Ginger chai and potato bajji is an awesome combo. Especially when the weather outside is gloomy and rainy I long for these. So after a really long time I made these last weekend and savoured each and every piece and wishing with each piece that it doesnt get over soon ;). Potato bajji is a very famous South India snack and all the tiny road-side chai shops make them during the evening time. It reminds me of all the chit chat times we have had outside our office in bangalore hogging these bajjis along with chai :). Good Old times.

It is a very easy snack to make, thin slices of potato dipped in a spiced chickpea flour mixture and deep fried until golden brown, in and out of the kitchen in 20 min :). Enjoy these perfect weekend snack soon!

Ingredients

Serves - makes about 15 pieces
Spice Level - Medium
Prep Time - 10 min
Cook time - 5 min

Potato - 2 medium sized, peeled and sliced into thin pieces
Chickpea Flour/Besan/Kadalai maavu - 1 cup [sieved/sifted and keep aside]
Turmeric - 1/4 tsp
Red Chilli powder - 2 Tsp
Salt - 1 Tsp
Corn Flour - 1 Tsp
Baking soda - a pinch
water - as per need
Oil - to deep fry the bajji

How do you do it

1. First mix the sieved besan, salt, turmeric, red chilli powder, baking soda, corn flour well in a bowl.

2. Add water slowly and make a not too thick, not too thin paste. The consistency of the paste is important, the potato slices must be able to coat well without the paste dripping off it completely. See picture below.

3. Heat oil in a pan to deep fry these pieces. When the oil is medium hot, drop a few coated potato pieces and fry until golden brown. Make sure the oil is not too hot, not warm, it needs to be medium hot for the potato to get cooked as well.

4. Drain on a tissue paper to remove excess oil.

Serve with ketchup or green chutney and chai. :)