Potato bajji or urulaikizhangu bajji is one of the most popular, tasty among bajji varieties. Learn how to make perfect puffy, light and crispy potato bajji with full video, stepwise pictures.
Can a potato dish go wrong taste wise? Potato bajji is basic snack that even beginners can make it successfully if you make it with right proportion. This is Aj’s most favorite after we stopped making baby corn bajji (we stopped buying since baby corn smells more like a medicine and hard to get organic baby corn). When I went to India last month, Aj survived with this many days as Vj makes aloo bajji decently without struggle 😀.
I have added a little of idli/ dosa batter to my urulaikizhangu bajji batter as I learnt it from my mom. I think the addition of fermented batter to the bajji batter makes it more tasty 😋. If you add more, you can even skip cooking soda. But I always add a tiny pinch of cooking soda (sodium-bi-carbonate) for perfectly puffed bajji.
Amongst the bajjis, I love vengaya bajji the most, kathrikai bajji next though I love all the bajji (I love all junk food 🤐) When ever I make bajji, it is always bajji platter. Only if I make it for Aj, I make only his favorite and stop. Otherwise it’s always potato, vazhakkai bajji, onion bajji and brinjal bajji for snack time and we skip our dinner happily.
Check out my other bajji posts
Equipments (Amazon Affiliate links)
- chopping board
- metal strainer
- ½ cup Besan/ kadalai mavu heaped
- 3 tablespoon rice flour
- 1 teaspoon corn flour corn starch
- 1 & ½ teaspoon red chilli powder mild spice
- ¼ teaspoon turmeric
- ⅛ teaspoon asafoetida
- 1 teaspoon cumin seeds
- 1 pinch cooking soda/ sodium bi carbonate generous
- 1 teaspoon ghee
- ⅛ teaspoon black pepper optional
- Oil to deep fry
- Salt as needed
- 1 tablespoon Idli dosa batter Optional
- Peel potato, slice thickly and keep immersed in water until use.
- Heat enough oil in a kadai.
- Take besan, rice flour, corn flour, red chilli powder, turmeric, asafoetida, cumin seeds, cooking soda, pepper and salt in a mixing bowl.
- Use a whisk to mix well. Add idli dosa batter, enough water to make a thick batter.
- Spoon in ghee to it and mix again.
- Add 4-5 potato slices drained from water, patting out excessive water from it.
- Coat each potato slice in batter and slide gently into hot oil.
- Pour hot oil over the top of bajjis to puff it nicely.
- Flip and cook more until both sides are golden and crisp.
- Drain over paper towel and repeat to finish.
- Besan/ kadalai mavu is chickpea flour
- Add ghee only after mixing with water. Otherwise there will be tiny lumps.
- You can use ajwain/ omam in place of cumin seeds (jeeragam).
- Regulate heat to avoid burnt bajjis. Oil should be hot while bajjis are added to oil.
- If the bajjis are heavy and not crisp/ light (could be too thick batter or lack of cooking soda), add more cooking soda or if batter is too thick you can also add a tablespoon water and dilute to make it perfect.
- If bajji drink oil too much (could be watery batter or excess cooking soda) - add more flour and try again. Adjust spice accordingly.
How to make potato bajji:
- Peel potato, slice thickly and keep immersed in water until use. Heat enough oil in a kadai.
- Take besan, rice flour, corn flour, red chilli powder, turmeric, asafoetida, cumin seeds, cooking soda, pepper and salt in a mixing bowl. Use a whisk to mix well.
- Add idli dosa batter, enough water to make a thick batter. Spoon in ghee to it and mix again.
- Add 4-5 potato slices drained from water, patting out excessive water from it. Coat each potato slice in batter and slide gently into hot oil. Pour hot oil over the top of bajjis to puff it nicely.
- Flip and cook more until both sides are golden and crisp. Drain over paper towel and repeat to finish.
Serve hot with coconut chutney.