Bajji is a famous evening time snack that originated from Indian subcontinent. There are many varieties of bajji and in this post I am going to explain how to make urulai kizhangu bajji. Urulai kizhangu is the local name for potato in tamil. From my childhood days I have relished this delicacy. Though I have seen many people making bajji, my amma’s bajji is my all time favourite. So whenever we meet, I ask amma to make this for me. And after many trials, I started getting perfect bajjis. Since this is my amma’s cup of tea, I asked my amma to make this recipe and I shot the video. Thank you so much amma.
Potato – 1
Besan flour – 3 ladle
Rice flour – 1 ladle
Red chilli powder – 1 tsp
Salt – As required
Asafoetida – 1/2 tsp
Cooking Soda – 1/4 tsp
Oil – To fry
- Take a potato and wash it well. Slice it thinly using a mandoline slicer. Keep it aside.
- In a bowl, add besan flour, rice flour, red chilli powder, salt, asafoetida, cooking soda. Mix everything with your hands.
- Heat oil and add two ladles of the oil into the flour.
- Add water slowly and make it to a batter in dosa batter consistency.
- Drop batter into the oil to check the temperature of the oil.
- Dip the potato slices in the batter and gently slide it into the oil.
- Keep it in medium flame and deep fry the bajji until it turns golden brown in colour.
- Remove from the oil and place it on a tissue paper.
- Serve it hot with chutney or it can also be eaten without any side dish.
- It is one of the best evening snacks to be eaten with tea or coffee.