Batata Bhajiya is an all-time favorite crispy potato fritter made with potatoes, besan, rice flour, and a few regular Indian spices. These bhajiyas turn perfectly crispy and golden from the outside while remaining soft and flavorful from the inside. In this recipe, I have shared the perfect ingredient ratio along with a few useful tips and tricks to help you make crispy bhajiyas that stay crunchy for a longer time.
Batata Bhajiya makes a delicious evening snack or starter and tastes even better during the cold winter or rainy season when served hot with a cup of tea. The best part is that they are quick and easy to prepare using simple ingredients easily available in your kitchen. Do try this easy and tasty recipe at home!
The key to making crispy batata bhajiya at home are:
- Firstly, grate the potatoes using a large-hole grater. Also, wash the grated potatoes with water to remove excess starch, which helps make the pakoras crispy.
- Secondly, use only the required amount of flour to bind the pakora mixture. I use gram flour for binding and rice flour to give it a crispy texture. I use only 1 cup of flour for 3 cups of grated potatoes.
- Lastly, the oil temperature should be high when adding the pakoras. Then reduce the flame to medium so the pakoras become crispy from the outside.
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Recipe video
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Ingredients
- 500 grm or 3 cup grated potatoes
- 3 medium size onion slices
- 3 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Pinch of hing
- ½ tsp ajwain
- Salt to taste
- Some coriander leaves
- ½ cup gram flour - Besan
- ½ cup rice flour
- Oil for frying
Instructions
- Take 500 grams or 3 medium-sized potatoes. Peel the potatoes and grate them using a large-hole grater.
- Wash the grated potatoes well to remove excess starch. Add some water and soak them for 5 minutes.
- Also, cut 3 medium-sized onions into medium-thick slices. Add a little salt to the onion slices and mix well.
- Now, in a mixer jar, add 2–3 green chilies, 1-inch ginger, 4–5 garlic cloves, and 1 tsp cumin seeds. Grind them coarsely and keep aside.
- Then, remove all the water from the grated potatoes and transfer them to a mixing bowl. Add the onion slices, ground green chili-ginger-garlic paste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, a pinch of hing, ½ tsp ajwain, salt to taste, and some chopped coriander leaves. Mix everything well.
- Gradually add ½ cup besan and ½ cup rice flour, and mix until the mixture binds together properly.
- Heat oil for frying. Lightly wet your hands, take a small portion of the mixture, shape it slightly, and carefully drop it into the hot oil.
- Fry the bhajiyas on medium flame until they become crispy and golden brown from both sides.
- Crispy Batata na Bhajiya is ready. Serve hot with chutney.
Notes
- Grate the potatoes using a large-hole grater.
- Wash the grated potatoes to remove excess starch.
- Cut the onion into medium-thick slices.
- Add the flour gradually until the mixture binds together.
- Rice flour gives crispiness to the bhajiya.
- 1 cup of flour is required for 3 cups of grated potatoes.
- Fry the bhajiya on a medium flame until crispy from the outside.