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 urulaikizhangu bajji. Urulaikizhangu 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 urulaikizhangu bajji and I shot the video. Thank you so much amma. Photos posted here are taken when I made the bajjis for an evening tea time snack.
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Urulaikizhangu Bajji / Potato Bajji
Equipment
- Mandoline slicer
Ingredients
- 1 No Potato Medium size
- 3 ladle Besan flour
- 1 ladle Rice flour
- 1 tsp Red chilli powder
- As req Salt
- 1/2 tsp Asafoetida
- 1/4 tsp Cooking Soda
Instructions
- 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.
Video
INSTRUCTIONS
- 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.
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