Potato Bajji/ Potato crisp pakoda:
Ingredients
- 1 medium size potato/aloo
- 1 cup gram flour/besan
- 2 tbsp rice flour
- ½ tsp carom seeds/ajwain
- ¼ tsp red chili powder
- a pinch of asafoetida/hing
- water as required
- a pinch of baking soda (optional)
- salt as required
Method:
- Mix well all the dry ingredients with water.
- check the seasoning and add more if required.
- slice the potatoes thinly in rounds.
- Heat oil for frying in a pan.
- Dip each potato slice in the batter and place it gently in hot oil.
- Do these for some 5-6 potato slices each time.
- Fry aloo bajji till golden and crisp.
- Drain the bajjis on paper towels to remove excess oil.
- Serve aloo Bajji with chutney or tea.
