Batata bhaji is a Maharashtrian recipe of fried sliced potato fritters. potato pakora and onion pakora are famous street food in Mumbai. In Mumbai, we get hot vada pav and bhaji pav easily.
Batata bhaji is a potato fritter made up of gram flour and spices mixture. Adding little rice flour to it makes pakora very crispy. Thinly sliced potatoes are deep in gram flour mixture and fried to make batata bhaji. This is a deep-fried snack recipe.
Batata or kanda bhaji is a very famous snack in the monsoon. As the monsoon starts, we get a tempting smell of pakoras from Indian houses. Hot tea with hot and crispy pakoras during the monsoon is a heavenly combination. Homemade easy, quick and crispy pakoras are very tasty.
Aloo Pakora | Batata Bhaji | Potato Fritters Recipe
Ingredients
- 2 Potato
- 6 tablespoons Gram flour
- 2 tablespoons Rice flour
- 2 teaspoons Red chili powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Carom seeds
- Pinch of baking soda
- oil
- Salt to taste
Instructions
- Firstly peel the potatoes and slice them into thin pieces.
- In a bowl, add 6 tablespoons of gram flour and 2 tablespoons of rice flour.
- Add 2 teaspoons of red chili powder, ¼th teaspoon of turmeric, 1 teaspoon of carom seeds and salt to taste. Mix it well.
- Add water in small parts and make a thick mixture for pakoras.
- Heat oil in a kadhai for deep frying the pakoras.
- Add a pinch of baking soda in a pakoras mixture before frying pakoras and mix it well.
- Now take a potato slice, coat it with pakoras mixture and drop it in oil. Drop 4-5 pakoras, according to kadhai size.
- Fry them on medium flame until they become golden and crispy from both sides by flipping them.
- Serve hot pakoras with tea or tomato sauce.
Nutrition
How To Make Batata Bhaji
1.Firstly peel the potatoes and slice them into thin pieces.
2. In a bowl, add 6 tablespoons of gram flour and 2 tablespoons of rice flour.
3. Add 2 teaspoons of red chili powder, ¼th teaspoon of turmeric, 1 teaspoon of carom seeds and salt to taste. Mix it well.
4. Add water in small parts and make a thick mixture for pakoras.
5. Heat oil in a kadhai for deep frying the pakoras.
6. Add a pinch of baking soda in a pakoras mixture before frying pakoras and mix it well.
7. Now take a potato slice, coat it with pakoras mixture and drop it in oil. Drop 4-5 pakoras, according to kadhai size.
8. Fry them on medium flame until they become golden and crispy from both sides by flipping them.
9. Serve hot pakoras with tea or tomato sauce.
