February 12, 2022

Urulai Bajji | Aloo Bhajjiya | Aloo Pakoras(Potato Fritters)

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 Bajji , Bajjiya or Pakoras have an emotional connect with us Indians.As much as we love and relish snacks from various cuisines, these gram flour based traditional bajjiyas have a special place in our lives. 

Every region across India enjoys these bajjiyas all round the there . We just need a small reason to prepare bajjiyas and enjoy with hot chaai .

There is also a very funny anecdote that " when it rains the veggies are ready to coat themselves in gramflour and dive into hot oil" ,that is how much we love these fritters /bajjiyas.

Bajjis are  prepared in most Tambrahm homes on the eve of Diwali . DIWALI morning starts with a spoon of Diwali Lehiyam followed by piping hot Idli Sambar , Bajji and Coconut Chutney . This is more like a Diwali Day ritual and no one likes to skip on this delicious fare :-) 


There may be minor differences in the way the fritters are prepared but the base remains the same , gramflour batter , cut vegetables and oil for deep frying .

Potatoes ,raw banana,onions and special type of chilli known as Bajji Mirchi or Bajji Molaga are the preferred and sought after vegetables used for making bajjiya.  We can also make bajji using spinach leaves , brinjal and carrots too .

Today we will relish some piping hot ,crispy and spicy Aloo Bajjiya or Urulaikizhangu Bhajji as it is called in Tamil. 

Another interesting part is bajji and sojji (bhajiya and sheera ) were mandatory snacks served alongside filter coffee by the bride's family during the bride seeing event in Tamil homes.  The bride's culinary skills were judged by these two items served as it was believed that the bride has prepared them to serve her future family . Now.,things have changed and all these just remain funny anecdotes for us to remnisice and smile . 

Preparation Time - 20 mins 

Frying Time - 15 to 20 mins

Complexity - medium 

Serves - 2 to 3


2 medium sized potatoes 
1/2 cup gram flour /besan /kadalai maav
2 tbsp rice flour 
1 tsp red chilli powder 
1/2 tsp haldi powder
Salt as needed 
Pinch of asafoetida 
Pinch of baking soda (optional)
Oil for deep frying 


  • Peel the potatoes ,wash and soak them in cold water for 5 mins. This helps remove the starch from the potatoes and tastes good while coating the besan and frying .
  • In a wide mixing bowl sift the gram flour, rice flour ,chilli powder ,asafoetida and salt.  Add water little by little and make a batter of dropping consistency ,keep aside.  If using ,we will add soda just before we are ready to fry the bajjiyas.
  • Using a slicer or knife, cut the potatoes into medium slices and keep the soaked in water for 5 mins .drain the water and spread the potato slices on a kitchen towel or thick tissue to remove excess water .
  • Place a kadai with enough oil for deep frying and heat it up . At the same time add soda (if using) to the batter and mix it well . Leaving the batter for a long time after adding soda will soak up more oil while frying, so ensure you don't rest the batter long after adding soda. 
  • Dip  each potato slice in the batter and drop into hot oil . Donot crowd the kadai .you can  add about 4 or 5 slices of potato depending on the size of your kadai. 
  • Fry on medium flame and occassionally toss the bajjiyas using a ladle . Once the hissing or bubbling of oil stops ,you can carefully drain and remove from the oil . Repeat the same for all slices of potato .
  • Serve hot with green chutney, coconut chutney or even tomato sauce and some piping hot filter coffee or masala chai .

You may also want to try out the other most famous and loved Vazhakkai Bajji / Kela Bajjiya .

Ready to pin me ??? 


  1. Who can say no to this crispy crunchy delicious aloo bhajjiya. Its a most popular snack to serve with tea or coffee. And yes you can name it Monsoon special. Loved it.

  2. This is the most delicious and comforting snack! Very yummy one indeed. Your bhajjis look perfect!

  3. Always a favourite at home. We all love Aloo bhajiyas or aloo pakoras as we North Indians call it. These looks so crispy and just perfect!!

  4. These are the perfect teatime treat to enjoy on a rainy day with steaming hot cups of masala chai. They are perfectly made with a crispy outer and potato inside.

  5. the sojji- bhajji anecdotes don't apply to this generation who will just swiggy them to the ponnu pakka ceremony, but yes the aloo bhajias are an eternal fav. I make it exactly like this incl the soaking for 5 mins !

  6. So crispy and delicious. The perfect snack for any time. These are so delicious and can't wait to make them again.

  7. Who can resist hot and crispy aloo bhajiya? I cannot, I can make a meal out of it! Perfect treat for any season and any festival. We usually make them on Kalichaudas day during the Diwali festival.

  8. Aloo bajji looks too tempting and delicious. This is always welcome in home anytime and so quick and easy to make as well

  9. Aloo bhajiya are our favourite bhajiya perfect for any season or festival. The festive plate is incomplete without some bhajiya.

  10. Festival menu is incomplete without aloo bhajiyas many a time. They were my mother-in-laws favourite.


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