You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi Swadisht Nashta  >  Crispy Potato Bhajias, Aloo Bhajiya Recipe

aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato |


by
Crispy Potato Bhajias, Aloo Bhajiya Recipe

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 48 cookbooks   This recipe has been viewed 155484 times

aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato |

aloo bhajia is a delight for the Indian diner. It is a flavoursome delicacy which can be enjoyed at any time of the day. Learn how to make crispy potato bhajia.

Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! Ensure to grate the potatoes thinly, so they bind well. This quick potato recipe makes a good snack treat for kids who come hungry after school.

To make aloo bhajia, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 2 to make more bhajias. Serve immediately with green chutney and tomato ketchup.

It is interesting to note that this Indian bhajia with potato is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai!

With no use of any flour for binding, this Indian bhajia with potato also qualifies as a fasting or vrat recipe. You can enjoy them during Janmashtami, Navratri and even during Sankrant and Holi. Serve with green chutney and not tomato ketchup then.

Tips for aloo bhajia. There are some things you need to take care of to make sure the bhajias don’t disintegrate. 1. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. 2. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add salt and start frying the bhajias.

Enjoy aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | with step by step photos and video below.

Add your private note

Crispy Potato Bhajias, Aloo Bhajiya Recipe recipe - How to make Crispy Potato Bhajias, Aloo Bhajiya Recipe

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For Crispy Potato Bhajias
3 cups peeled and thickly grated potatoes
1 tbsp finely chopped green chillies
3 tbsp finely chopped coriander (dhania)
salt to taste
3 tbsp besan (bengal gram flour)
3 tbsp rice flour (chawal ka atta)
oil for deep-frying

For Serving
 green chutney
tomato ketchup
Method

For crispy potato bhajiyas
    For crispy potato bhajiyas
  1. To make crispy potato bhajiyas, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well.
  2. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.
  3. Repeat step 2 to make more bhajias.
  4. Serve the crispy potato bhajiyas immediately with green chutney and tomato ketchup.

Crispy Potato Bhajias Video, Aloo Bhajiya by Tarla Dalal

Crispy Potato Bhajias, Aloo Bhajiya Recipe recipe with step by step photos

like potato bhajia recipe
  1. aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | then do try other bhajiya recipes also:

what is potato bhajia made of?
  1. aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | is made using easily available ingredients in India: 3 cups peeled and thickly grated potatoes, 1 tbsp finely chopped green chillies, 3 tbsp finely chopped coriander (dhania), salt to taste, 3 tbsp besan, 3 tbsp rice flour and Oil for deep-frying. See the below image of list  of ingredients for potato bhajia.

how to make mixture for potato bhajia
  1. In a deep bowl, add 3 cups peeled and thickly grated potatoes.
  2. Add 1 tbsp finely chopped green chillies.
  3. Add 3 tbsp finely chopped coriander (dhania).
  4. Add salt to taste.
  5. Add 3 tbsp besan.
  6. Add 3 tbsp rice flour.
  7. Mix well.
  8. Heat oil in a deep pan, drop spoonfuls of the mixture in the oil.
  9. Deep-fry till they turn crisp and golden brown in colour from all the sides.
  10. Drain on an absorbent paper.
  11. Serve potato bhajias immediately with green chutney and tomato ketchup.

tips to make potato bhajia
  1. Deep fry the bhajiya on medium flame so that they get cooked properly from inside. If you deep fry the bhajiya on high flame quickly they will get brown from outside and remain raw from inside.
  2. Gently flip the bhajia otherwise they will break in the oil.
  3. Adding rice flour makes the bhajias crispy.
Accompaniments

Chilli Garlic Chutney 
Green Chutney, How To Make Green Chutney Recipe 
Khajur Imli ni Chutney ( Gujarati Recipe) 
Meetha Chutney ( Mumbai Roadside Recipes ) 
Teekha Pudina Chutney, Cilantro Mint Chutney 

Nutrient values (Abbrv) per bhajia
Energy319 cal
Protein2.8 g
Carbohydrates25.2 g
Fiber2.4 g
Fat23 g
Cholesterol0 mg
Sodium13.3 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Crispy Potato Bhajias, Aloo Bhajiya Recipe
5
 on 06 Mar 19 05:50 PM


Reply
Crispy Potato Bhajias, Aloo Bhajiya Recipe
5
 on 01 Mar 18 08:55 AM


I gave my review one star but don’t know how it changed to 5stars. Also I forgot to add , I have no idea why the grated Alu pakodas were tasting bitter.
Reply
Crispy Potato Bhajias, Aloo Bhajiya Recipe
5
 on 01 Mar 18 06:23 AM


I tried this recipe and the potatoes didn’t stick together at all, the mixture totally disintergrated once I put it on hot oil for frying.. are we supposed to add a water to this potato mixture before deep frying in oil?
Reply
| Hide Replies
Tarla Dalal    Hi, At times the potato may have extra water so make sure once you grate them , you squeeze out all the extra water and u can also add 1 tbsp of besan or rice flour if you feel...
Reply
01 Mar 18 08:58 AM
Crispy Potato Bhajia
5
Gandhi Dhwani
 on 24 Mar 15 03:18 PM


This crispy bhajias are really difficult to resist. The most important thing while making thsese bhajias is tha the oil has to be really hot before you make the bhajia mixture. The coriander and green chillies impart a really good flavour. Also it is very quick and ready in minutes.
Reply