February 12, 2022

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


Share with friends and family

 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.

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 .

 

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. 


Preparation Time - 20 mins 

Frying Time - 15 to 20 mins

Complexity - medium 

Serves - 2 to 3

Ingredients 

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 

Method

  • 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 .


Ready to pin me ??? 










3 comments:

  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.

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

    ReplyDelete
  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!!

    ReplyDelete

If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!