Batata bhajiya recipe | stuffed batata bhajiya | rajwadi bhajiya with dahi chutney

Batata Bhajiya is a popular deep-fried fritter made by sandwiching a spicy masala between two thin potato slices. These stuffed potato slices are then dipped in a seasoned gram flour (besan) batter and deep-fried until perfectly crispy. A specialty from Ahmedabad, this snack is also known as Rajwadi Bhajiya. I’ve also paired it with a tempered dahi chutney, which complements the bhajiya wonderfully. Personally, I love its spicy kick, and it’s my go-to evening snack, especially with a hot cup of tea. Give it a try!

1. Masala Preparation: I prepare the stuffing using khatt-mitha chavanu, but you can substitute it with a mix of coarsely crushed peanuts and gathiya powder. I also add sweet and sour tomato puree, which not only enhances the flavor but also helps bind the stuffing.
2. Batter Consistency: The besan batter should be of ribbon-like consistency when poured, allowing it to coat the potato slices evenly. Whisk the batter well to incorporate air, which makes the bhajiya light and fluffy.
3. Frying Tips: Fry the bhajiya on medium heat until they turn crispy and golden brown, ensuring they are well-cooked inside and perfectly crisp on the outside.

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Recipe video 

Batata bhajiya recipe | stuffed batata bhajiya | rajwadi bhajiya with dahi chutney

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Snack, Street Food

Cuisine Indian

Servings 5 servings

Ingredients

 

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For potato slices

• ▢ 500 grm or 6 medium size potatoes
• ▢ Salt to taste
• ▢ Water for boiling

For besan batter

• ▢ 2 cup besan - gram flour
• ▢ Pinch of hing
• ▢ ¼ tsp turmeric powder
• ▢ Salt to taste
• ▢ 1 cup water or as required
• ▢ ¼ tsp baking soda
• ▢ 1 tbsp hot oil

For stuffed batata bhajiya

• ▢ Potato slices
• ▢ 2 cup chavanu
• ▢ 1 tbsp green chilli-ginger-garlic paste
• ▢ 1 tbsp white sesame seeds
• ▢ ½ tsp turmeric powder
• ▢ Pinch of hing
• ▢ 1 tsp Kashmiri red chilli powder
• ▢ 1 tsp coriander powder
• ▢ ½ tsp garam masala
• ▢ ½ tsp dry mango powder
• ▢ ½ tsp black salt
• ▢ Pinch of salt
• ▢ ½ cup tomato puree
• ▢ 1 tsp sugar
• ▢ Some coriander leaves
• ▢ Prepared besan batter
• ▢ Oil for frying

For tempered dahi chutney

• ▢ 1 cup curd
• ▢ 2 tbsp oil
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp cumin seeds
• ▢ Pinch of hing
• ▢ 2 dry red chilli
• ▢ Some curry leaves
• ▢ 2 chopped green chilli
• ▢ 3 chopped garlic cloves
• ▢ ¼ tsp turmeric powder
• ▢ ½ tsp red chilli powder
• ▢ ½ tsp coriander powder
• ▢ ½ tsp kasuri methi
• ▢ Salt tot aste
• ▢ 1 tsp sugar
• ▢ Somce coriander leaves

Instructions

Making Potato Slices:

• Wash and dry 500 grams of medium-sized potatoes. Slice them into medium-thick rounds.
• Boil 3-4 cups of water with some salt. Add the potato slices and cook on high heat for just 3 minutes. Drain and set aside.

Making Besan Batter:

• In a mixer jar, combine 2 cups of besan, ¼ tsp of hing, ¼ tsp of turmeric powder, salt to taste, and 1 cup of water. Grind until smooth. The batter should be medium-thick with a ribbon-like pouring consistency. Adjust by adding more water if too thick, or more besan if too thin.
• Transfer the batter to a mixing bowl and whisk well.
• Add ¼ tsp of baking soda and 1 tablespoon of hot oil. Mix until combined.
• The besan batter is now ready. Set aside.

Making Batata Bhajiya:

• In a mixer jar, grind 1 cup of chavanu into a coarse powder. Set aside.
• In the same jar, add 2-3 green chilies, 1-inch piece of ginger, 4-5 garlic cloves, and ½ tsp cumin seeds. Grind into a coarse paste without adding water.
• Add 1 large tomato and 1 tsp of sugar to the mixer jar. Grind until smooth and set aside.
• In a mixing bowl, combine the ground chavanu, the chili-ginger-garlic paste, 1 tbsp white sesame seeds, ½ tsp turmeric powder, a pinch of hing, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp dry mango powder, ½ tsp black salt, a pinch of regular salt, the ground tomato mixture, and some chopped coriander leaves. Mix well to form the stuffing.
• Take two potato slices of the same size and stuff the prepared masala between them.
• Dip the stuffed potato slices into the besan batter, ensuring an even coating. Remove any excess batter.
• Heat oil in a pan. Fry the bhajiya on medium heat until golden and crispy on both sides.
• The Batata Bhajiya is ready. Serve hot with dahi chutney.

Making Dahi Chutney:

• Heat 2 tbsp of oil in a pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, 2 dry red chilies, and a few curry leaves. Sauté until aromatic.
• Add 2 chopped green chilies and 3 chopped garlic cloves. Sauté until golden.
• Stir in ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp kasuri methi, salt to taste, and 1 tsp sugar. Mix well and sauté for a minute.
• Turn off the heat and let the tempering cool down.
• Add the cooled tempering to 1 cup of whisked dahi and mix well.
• Garnish with fresh coriander leaves and serve the dahi chutney alongside the Batata Bhajiya.

Notes

• Cut the potatoes (batata) into medium-thick slices. Avoid cutting them too thick.
• Boil the potato slices on high heat for 3 minutes.
• Tomato paste adds a sweet and tangy flavor to the masala.
• Coarsely grind the chavanu using the pulse mode.
• You can use coarsely crushed peanuts and gathiya powder as a substitute for masala.
• The consistency of the besan batter should be thin and ribbon-like when poured.
• Fry the bhajiya on medium heat.

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