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Potato bajji

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.
Prep Time15 mins
Cook Time15 mins
Course: Snack
Cuisine: Indian
Servings: 4



  • ½ cup Besan/ kadalai mavu heaped
  • 3 tbsp rice flour
  • 1 tsp corn flour corn starch
  • 1 & ½ tsp red chilli powder mild spice
  • ¼ tsp turmeric
  • tsp asafoetida
  • 1 tsp cumin seeds
  • 1 pinch cooking soda/ sodium bi carbonate generous
  • 1 tsp ghee
  • tsp black pepper optional
  • Oil to deep fry
  • Salt as needed
  • 1 tbsp 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 tbsp 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.