Batata na Bhajiya l Aloo Pakora (Indian Potato Fritters)
Thinly sliced potatoes dipped in a spiced chickpea flour batter and fried until golden and crisp, perfect for rainy days, gatherings, or just with a cup of chai.
Why You’ll Love This Recipe
There are few things more comforting than biting into a hot, crispy bhajiya on a rainy day. This is the rainy day snack of Gujarat and much of India.
This simple batter can be used across a range of vegetables too, making it easy to build a beautiful pakora basket that looks impressive but takes very little effort. This is also a great intro recipe if you’re new to deep frying: the slices cook quickly, and there’s a lot of forgiveness in the process.
Ingredients
Potatoes:
Thinly sliced potatoes are the heart of this bhajiya — they create a soft, tender center inside a crispy fried shell. Potatoes became a beloved part of Indian cuisine after being introduced by the Portuguese in the late 15th century.
Besan (Chickpea Flour):
This is the base of the batter, giving the bhajiya their nutty flavor and golden crispiness. Besan is a staple ingredient across Indian kitchens for both savory and sweet dishes.
Rice Flour:
A little rice flour makes the batter extra crispy and helps the bhajiya stay light instead of dense.
Salt:
Salt seasons the batter and brings out the natural flavor of the potatoes.
Turmeric:
Adds a warm earthiness and a beautiful golden color to the bhajiya. A small amount of turmeric is traditional in many Gujarati batters.
Chili Powder:
Provides a mild heat and a rich color. Kashmiri chili powder is ideal for its bright red color without too much spice, but you can adjust to your taste.
Garam Masala:
Optional but wonderful, garam masala adds depth and a warm spice note to the otherwise simple batter.
Water:
Used to bring the dry ingredients together into a batter. The amount can be adjusted to create either a thicker, puffier coating or a thinner, crispier one.
Oil for Frying:
A neutral high smoke-point oil, like avocado or vegetable oil, is essential for deep frying. Deep frying not only cooks the potatoes quickly, it creates the beloved crispy texture that defines a good bhajiya.
Recipe
Batata na Bhajiya l Aloo Pakora (Indian Potato Fritters)
Thinly sliced potatoes dipped in a spiced chickpea flour batter and deep fried until golden and crispy. A classic Indian snack perfect for rainy days, parties, or serving alongside a hot cup of chai.
Ingredients
- 1 pound potatoes (sliced thinly)
- 1 cup besan (chickpea flour)
- 3 Tbsp rice flour
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 1/2 cup water (up to 1 cup as needed)
- 2 cups oil for frying (up to 4 cups depending on pan)
Instructions
- Prepare the potatoes. Peel and slice the potatoes thinly, ideally using a mandolin for even thickness. Place the slices in a bowl of water to prevent browning.
- Make the batter. In a large bowl, combine the besan, rice flour, salt, turmeric, chili powder, and garam masala. Stir together with a fork or whisk. Gradually add ½ cup of water, whisking constantly to prevent lumps. Add more water as needed — up to 1 cup total — until the batter is thick but flows in ribbons when lifted.
- Heat the oil. Heat about 3 cups of oil in a deep, heavy-bottomed pan over medium-high heat. Aim for at least 3 inches of oil in the pan. The total quantity will depend on the width of the pan. Aim for a frying temperature around 350–375°F. Test the oil by dropping in a bit of batter: it should sizzle and rise immediately.
- Prepare the potatoes for frying. Drain the potato slices and pat them dry with a paper towel. This helps the batter stick and prevents oil splatter. Then sprinkle with salt.
- Fry the bhajiya. Dip each potato slice into the batter, coat evenly, and carefully slide into the hot oil. Fry a few slices at a time without overcrowding. Fry until golden brown and crispy, turning as needed for even browning.
- Drain. Remove the fried bhajiya with a spider skimmer or slotted spoon. Drain on a tray lined with brown paper bags or layered paper towels.
Notes:
The amount of potatoes that can be covered by this batter will vary depending on how thinly you slice them. If you need more batter, it’s easy to stretch by adding a little more besan, water, and spices.
Video
Serving Suggestions
- Serve immediately with green chutney, ketchup, or a sprinkle of dry garlic chutney if you love bold flavors.
- Best enjoyed with chai — but also wonderful with filter coffee!
Tips for Success
- Consistency is key: A thick batter will puff up around the potatoes, giving you a beautiful ballooned texture. A thinner batter will give you more craggly, potato-forward bites. Both are delicious — it’s personal preference!
- Don’t rush frying: Let the fritters cook a little longer than you think — you want them deeply crisp and just lightly brown.
- Adjust batter as needed: Add a splash of water if it thickens as it sits.
- Season thoughtfully: You can add carom seeds (ajwain), more chili, green chili, ginger garlic paste, kasoori Methi, or chopped cilantro for extra flavor.
Variations and Ideas
- Try the same batter with eggplant, onions, green chilies, or even ripe bananas!
- Mix multiple vegetables together for a colorful vegetable pakora basket.
- Adjust the spice level to suit your family’s tastes.
Storage and Reheating
- Best fresh: Bhajiya are crispiest right out of the oil.
- Short-term: Keep leftovers in an open container at room temp for a few hours.
- To reheat: Crisp them back up in an oven at 375°F for 5–7 minutes.
