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Batata bhajiya is a simple, deep-fried snack made with potato slices, besan (gram flour), and regular spices. In this recipe, I have created three types of pakoras (bhajiyas) using potato slices, all of which are easy to make and taste great. I would also like to share two different chutney recipes: spicy dahi chutney and besan kadhi. These chutneys are slightly spicy, tangy, and pair wonderfully with the bhajiya. Do give them a try!
The key to making tasty batata bhajiya at home are
For Batata Puri:
- Firstly, I would highly recommend using a slicer to thinly slice the potatoes. Alternatively, you can use a sharp knife to slice them thinly with extra care. Moreover, do not forget to wash the slices with cold water to remove excess starch from the potatoes.
- Secondly, the consistency of the besan batter should be thin and ribbon-like when pouring. Also, whisk the besan batter so air particles incorporate into it, making it light and fluffy.
- Fry the batata puri on medium flame and splash some hot oil while frying to make the bhajiya fluffy.
For Batata Dabda Bhajiya:
- Firstly, I prepared the masala with gathiya and regular spices. Alternatively, instead of roasted besan, you can use roasted gram flour or chavanu (namkeen) for the stuffing.
- Secondly, The bhajiya batter should have a thick, ribbon-like pouring consistency to properly coat the stuffed potato slices.
- Lastly, Fry the bhajiya on medium flame until they become crispy and golden brown on the outside.
For Batata Laccha Bhajiya
- Firstly, Cut the potato chips into thin slices; do not cut them into thick slices, otherwise, the bhajiya will not be crisp.
- Secondly, gradually add besan into the bhajiya mixture and coat well with the strips.
- Lastly, the oil temperature should be high when you add the pakora, then decrease the flame to medium-low for a crispy texture.
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Recipe video
Batata bhajiya recipe – 3 ways | aloo pakora | potato pakora | aloo bhaji
Ingredients
For potato slices
- 500 grm medium size potatoes
- Chips slicer
- Water as required
For besan batter
- 2 cup besan - gram flour
- Pinch of hing
- ¼ tsp turmeric powder
- Salt to taste
- 1 cup water or as required
- 1 tbsp hot oil
For batata puri
- Potato slices
- Besan batter
- Oil for frying
For batata dabda bhajiya
- Potato slices
- 1 cup gathiya
- 6-7 garlic cloves
- 1 inch ginger
- 8-10 black pepper
- 4-5 cloves
- 1 tbsp white sesame seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- Salt to taste
- 1 tsp garam masala
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp oil
- Some coriander leaves
- Prepared besan batter
- Oil for frying
For batata laccha bhajiya
- 2 cup thin potato strips
- ½ cup onion strips
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp ajwain
- 1 tsp dry mango powder
- ¼ tsp garam masala
- Pinch of black salt
- Salt to taste
- 1 tsp lemon juice
- 1 cup besan - gram flour
- 1-2 tsp water
- Oil for frying
For dahi chutney
- 1.5 cup curd
- 3-4 green chilli
- 5-6 garlic cloves
- 1 tsp cumin seeds
- Some coriander stems
- Salt to taste
- ½ tsp coriander powder
- Fried besan churi
For besan kadhi
- 2 tbsp besan
- 1/8 tsp limbu na phool
- 1 tbsp sugar
- ¼ tsp turmeric powder
- ½ cup + 1 cup water
- 1 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- 2 chopped green chilli
- Salt to taste
Instructions
Making Potato Slices
- Wash and dry 500 grams of medium-sized potatoes. Cut them into thin strips using a slicer.
- Wash the potato slices to remove excess starch.
- Add the slices to a strainer and drain the water.
Making Besan Batter
- In a mixing bowl, add 2 cups of besan, a pinch of hing, ¼ tsp turmeric powder, and salt to taste. Mix well.
- Gradually add 1 cup of water to the mixture and stir until the batter reaches a thin, ribbon-like pouring consistency.
- Whisk the batter for 2-3 minutes until it becomes light and fluffy.
- Cover and let the batter rest for 10-15 minutes.
- Add 1 tbsp of hot oil to the batter and mix well. The besan batter is now ready. Set it aside.
Making Batata Puri
- Coat the potato slices with the besan batter, removing any excess batter. (Refer to the video for visual instructions if available.)
- Add the coated slices to hot oil for deep frying, splashing hot oil on the puri to make it puff up.
- Keep the flame on medium and fry the batata puri until they are golden brown.
- Drain the puris on a wire rack and repeat the process with all the batata slices.
- Batata puri is ready to serve with besan kadhi or dahi chutney.
Making Batata Dabda Bhajiya
- In a mixer jar, add 1 cup of gathiya, 6-7 garlic cloves, 1 inch of ginger, 8-10 black peppercorns, 4-5 cloves, 1 tbsp white sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, ¼ tsp turmeric powder, 1 tbsp red chili powder, salt to taste, 1 tsp garam masala, and 1 tbsp sugar. Grind into a coarse powder.
- Transfer the ground powder to a mixing bowl, add 1 tsp lemon juice, 1 tbsp oil, and some coriander leaves. Mix well. The masala is ready.
- Take two same-sized potato slices and stuff the masala between them.
- Coat the stuffed slices with the besan batter, removing any excess batter.
- Heat oil and add the bhajiya, frying on medium flame until crispy on both sides.
- Batata dabda bhajiya is ready to serve with besan kadhi and dahi chutney.
Making Batata Laccha Bhajiya
- Cut potato slices into thin strips.
- In a mixing bowl, add 2 cups of potato strips, ½ cup onion strips, 1 tsp ginger garlic paste, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp ajwain, 1 tsp dry mango powder, ¼ tsp garam masala, a pinch of black salt, salt to taste, and 1 tsp lemon juice. Mix well.
- Add 1 cup of besan and mix well with the potato strips.
- Splash some water on the mixture so the besan batter coats the strips properly.
- Grease your hands with water, take the bhajiya batter in your hand, and deep fry in hot oil, keeping the flame on medium.
- Stir occasionally and fry on medium flame until the pakora turns golden brown and crisp.
- Drain off the excess oil. Batata laccha pakora is ready to serve.
Making Dahi Chutney
- In a mixer jar, add 3-4 green chilies, 5-6 garlic cloves, 1 tsp cumin seeds, some coriander stems, and a pinch of salt. Crush into a coarse paste. Set aside.
- In hot oil, add the besan batter with your finger and fry it. Besan churi is ready.
- In a mixing bowl, add 1.5 cups of curd, salt to taste, ½ tsp coriander powder, the ground masala, and the besan churi. Mix well.
- Kathiyawadi-style dahi chutney is ready to serve with bhajiya.
Making Besan Kadhi
- In a bowl, add besan, limbu na phool, sugar, turmeric powder, and ½ cup of water. Mix well. The kadhi mixture is ready.
- In a pan, add oil, mustard seeds, hing, and chopped green chili. Sauté.
- Add 1 cup of water and bring it to a boil.
- Gradually add the kadhi mixture, stirring continuously.
- Add salt and mix well.
- Cook the kadhi mixture on low flame for 5-7 minutes.
- Besan kadhi is ready to serve with bhajiya.
Notes
For Batata Puri:
- Cut the batata into thin slices. Do not cut them into thick slices.
- Wash the batata chips to remove their starch content.
- Whisk the batter for 2 minutes until it becomes light and fluffy.
- The consistency of the besan batter should be thin and ribbon-like when pouring.
- The besan coating on the batata chips should be thin, so remove any excess batter from their surface.
- Grind the masala into a coarse powder.
- Fry the batata dabda bhajiya on a medium flame.
- Cut the potato chips into thin strips. Do not cut them into thick strips.
- The bhajiya mixture should be thick. Do not make it thin or watery; otherwise, the bhajiya will not become crisp.
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