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!
Tips for Making Delicious Batata Bhajiya at Home:
- 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.
- 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.
- 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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Batata bhajiya recipe | stuffed batata bhajiya | rajwadi bhajiya with dahi chutney
Ingredients
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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