Potato Bajji | Urulaikizhangu bajji
Potato Bajji | Urulaikizhangu Bajji
bajji with step-by-step pictures and video recipe. Check out the onion bajji recipe, and if you like the video, pls SUBSCRIBE to my channel.
Crispy, golden, and irresistibly comforting — Potato Bajji, also known as Urulaikizhangu Bajji or Urlai Bhaji, is one of the most loved South Indian tea‑time snacks. Thin potato slices are dipped in a spiced gram‑flour batter and deep‑fried until perfectly crisp on the outside and soft inside. Whether enjoyed beach‑style, street‑style, or homemade, this classic bajji is simple, delicious, and always a crowd‑pleaser. Serve it hot with coconut chutney, tomato chutney, or a steaming cup of tea for the perfect evening treat.
How to cut potatoes for bajji?
Slice the potatoes into thin, even rounds. Thinner slices give crispier bajjis, while thicker slices stay soft inside.
Can I skip baking soda?
Yes. Skipping baking soda gives a denser, traditional texture. Add it only if you prefer lighter, puffier bajjis.
What is beach‑style potato bajji
Beach‑style bajji is served piping hot, often sprinkled with chilli powder or chat masala, and eaten immediately for maximum crispiness.
Is potato bajji healthy?
Since it’s deep‑fried, it’s best enjoyed occasionally. For a lighter version, use less oil, skip baking soda, and pair with protein‑rich chutneys.
Can I make potato bajji without corn flour?
Yes. Corn flour is optional. It adds crispiness, but skipping it gives a softer, more traditional texture.
What’s the best way to serve potato bajji?
Serve hot with coconut chutney, tomato chutney, mint chutney, or ketchup. Pair with masala tea or filter coffee for the perfect snack.
How long does potato bajji stay crisp?
Potato bajji tastes best when eaten immediately. If needed, reheat in an oven or air fryer to regain crispiness.
Ingredients
1 cup besan flour
1/4 cup rice flour
1/2 tbsp corn flour
1 tsp salt
1/2 tbsp Kashmiri chilli powder
1/4 tsp carom seeds
A pinch of asafoetida
1/4 tsp turmeric powder
A pinch of baking soda
potatoes, peeled and thinly sliced
1 cup + 2 tbsp water
Oil for deep frying
How to make potato bajji with step-by-step pictures
- In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
- Gradually add water while whisking to form a smooth, lump‑free batter.
- Add baking soda and mix well (optional step).
- Heat oil in a deep frying pan over medium flame.
- Dip each potato slice into the batter, coating evenly.
- Drip off excess batter before gently sliding the slice into hot oil.
- Fry a few slices at a time, flipping occasionally until golden and crisp.
- Remove and drain on paper towels to absorb excess oil.
- Serve hot with chutney.
Ingredients
- 1 cup besan flour
- 1/4 cup rice flour
- 1/2 tbsp corn flour
- 1 tsp salt
- 1/2 tbsp Kashmiri chilli powder
- 1/4 tsp carom seeds
- A pinch of asafoetida
- 1/4 tsp turmeric powder
- A pinch of baking soda
- potatoes peeled and thinly sliced
- 1 cup + 2 tbsp water
- Oil for deep frying
Instructions
- In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
- Gradually add water while whisking to form a smooth, lump‑free batter.
- Add baking soda and mix well (optional step).
- Heat oil in a deep frying pan over medium flame.
- Dip each potato slice into the batter, coating evenly.
- Drip off excess batter before gently sliding the slice into hot oil.
- Fry a few slices at a time, flipping occasionally until golden and crisp.
- Remove and drain on paper towels to absorb excess oil.
- Serve hot with chutney.
Video
