HomeSnacksBhajiyaBatata bhajiya recipe – 3 ways | aloo pakora | potato pakora...

Batata bhajiya recipe – 3 ways | aloo pakora | potato pakora | aloo bhaji

Batata bhajiya is a simple, deep-fried snack made with potato slices, besan (gram flour), and regular spices. In this recipe, I have created three types of pakoras (bhajiyas) using potato slices, all of which are easy to make and taste great. I would also like to share two different chutney recipes: spicy dahi chutney and besan kadhi. These chutneys are slightly spicy, tangy, and pair wonderfully with the bhajiya. Do give them a try!

The key to making tasty batata bhajiya at home are

For Batata Puri:

  • Firstly, I would highly recommend using a slicer to thinly slice the potatoes. Alternatively, you can use a sharp knife to slice them thinly with extra care. Moreover, do not forget to wash the slices with cold water to remove excess starch from the potatoes.
  • Secondly, the consistency of the besan batter should be thin and ribbon-like when pouring. Also, whisk the besan batter so air particles incorporate into it, making it light and fluffy.
  • Fry the batata puri on medium flame and splash some hot oil while frying to make the bhajiya fluffy.

For Batata Dabda Bhajiya:

  • Firstly, I prepared the masala with gathiya and regular spices. Alternatively, instead of roasted besan, you can use roasted gram flour or chavanu (namkeen) for the stuffing.
  • Secondly, The bhajiya batter should have a thick, ribbon-like pouring consistency to properly coat the stuffed potato slices.
  • Lastly, Fry the bhajiya on medium flame until they become crispy and golden brown on the outside.

For Batata Laccha Bhajiya

  • Firstly, Cut the potato chips into thin slices; do not cut them into thick slices, otherwise, the bhajiya will not be crisp.
  • Secondly, gradually add besan into the bhajiya mixture and coat well with the strips.
  • Lastly, the oil temperature should be high when you add the pakora, then decrease the flame to medium-low for a crispy texture.
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Recipe video

Batata bhajiya recipe – 3 ways | aloo pakora | potato pakora | aloo bhaji

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack, Street Food
Cuisine Indian
Servings 6 servings


For potato slices

  • 500 grm medium size potatoes
  • Chips slicer
  • Water as required

For besan batter

  • 2 cup besan - gram flour
  • Pinch of hing
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 cup water or as required
  • 1 tbsp hot oil

For batata puri

  • Potato slices
  • Besan batter
  • Oil for frying

For batata dabda bhajiya

  • Potato slices
  • 1 cup gathiya
  • 6-7 garlic cloves
  • 1 inch ginger
  • 8-10 black pepper
  • 4-5 cloves
  • 1 tbsp white sesame seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • Salt to taste
  • 1 tsp garam masala
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • 1 tbsp oil
  • Some coriander leaves
  • Prepared besan batter
  • Oil for frying

For batata laccha bhajiya

  • 2 cup thin potato strips
  • ½ cup onion strips
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp ajwain
  • 1 tsp dry mango powder
  • ¼ tsp garam masala
  • Pinch of black salt
  • Salt to taste
  • 1 tsp lemon juice
  • 1 cup besan - gram flour
  • 1-2 tsp water
  • Oil for frying

For dahi chutney

  • 1.5 cup curd
  • 3-4 green chilli
  • 5-6 garlic cloves
  • 1 tsp cumin seeds
  • Some coriander stems
  • Salt to taste
  • ½ tsp coriander powder
  • Fried besan churi

For besan kadhi

  • 2 tbsp besan
  • 1/8 tsp limbu na phool
  • 1 tbsp sugar
  • ¼ tsp turmeric powder
  • ½ cup + 1 cup water
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • 2 chopped green chilli
  • Salt to taste


Making Potato Slices

  • Wash and dry 500 grams of medium-sized potatoes. Cut them into thin strips using a slicer.
  • Wash the potato slices to remove excess starch.
  • Add the slices to a strainer and drain the water.

Making Besan Batter

  • In a mixing bowl, add 2 cups of besan, a pinch of hing, ¼ tsp turmeric powder, and salt to taste. Mix well.
  • Gradually add 1 cup of water to the mixture and stir until the batter reaches a thin, ribbon-like pouring consistency.
  • Whisk the batter for 2-3 minutes until it becomes light and fluffy.
  • Cover and let the batter rest for 10-15 minutes.
  • Add 1 tbsp of hot oil to the batter and mix well. The besan batter is now ready. Set it aside.

Making Batata Puri

  • Coat the potato slices with the besan batter, removing any excess batter. (Refer to the video for visual instructions if available.)
  • Add the coated slices to hot oil for deep frying, splashing hot oil on the puri to make it puff up.
  • Keep the flame on medium and fry the batata puri until they are golden brown.
  • Drain the puris on a wire rack and repeat the process with all the batata slices.
  • Batata puri is ready to serve with besan kadhi or dahi chutney.

Making Batata Dabda Bhajiya

  • In a mixer jar, add 1 cup of gathiya, 6-7 garlic cloves, 1 inch of ginger, 8-10 black peppercorns, 4-5 cloves, 1 tbsp white sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, ¼ tsp turmeric powder, 1 tbsp red chili powder, salt to taste, 1 tsp garam masala, and 1 tbsp sugar. Grind into a coarse powder.
  • Transfer the ground powder to a mixing bowl, add 1 tsp lemon juice, 1 tbsp oil, and some coriander leaves. Mix well. The masala is ready.
  • Take two same-sized potato slices and stuff the masala between them.
  • Coat the stuffed slices with the besan batter, removing any excess batter.
  • Heat oil and add the bhajiya, frying on medium flame until crispy on both sides.
  • Batata dabda bhajiya is ready to serve with besan kadhi and dahi chutney.

Making Batata Laccha Bhajiya

  • Cut potato slices into thin strips.
  • In a mixing bowl, add 2 cups of potato strips, ½ cup onion strips, 1 tsp ginger garlic paste, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp ajwain, 1 tsp dry mango powder, ¼ tsp garam masala, a pinch of black salt, salt to taste, and 1 tsp lemon juice. Mix well.
  • Add 1 cup of besan and mix well with the potato strips.
  • Splash some water on the mixture so the besan batter coats the strips properly.
  • Grease your hands with water, take the bhajiya batter in your hand, and deep fry in hot oil, keeping the flame on medium.
  • Stir occasionally and fry on medium flame until the pakora turns golden brown and crisp.
  • Drain off the excess oil. Batata laccha pakora is ready to serve.

Making Dahi Chutney

  • In a mixer jar, add 3-4 green chilies, 5-6 garlic cloves, 1 tsp cumin seeds, some coriander stems, and a pinch of salt. Crush into a coarse paste. Set aside.
  • In hot oil, add the besan batter with your finger and fry it. Besan churi is ready.
  • In a mixing bowl, add 1.5 cups of curd, salt to taste, ½ tsp coriander powder, the ground masala, and the besan churi. Mix well.
  • Kathiyawadi-style dahi chutney is ready to serve with bhajiya.

Making Besan Kadhi

  • In a bowl, add besan, limbu na phool, sugar, turmeric powder, and ½ cup of water. Mix well. The kadhi mixture is ready.
  • In a pan, add oil, mustard seeds, hing, and chopped green chili. Sauté.
  • Add 1 cup of water and bring it to a boil.
  • Gradually add the kadhi mixture, stirring continuously.
  • Add salt and mix well.
  • Cook the kadhi mixture on low flame for 5-7 minutes.
  • Besan kadhi is ready to serve with bhajiya.


For Batata Puri:
  • Cut the batata into thin slices. Do not cut them into thick slices.
  • Wash the batata chips to remove their starch content.
  • Whisk the batter for 2 minutes until it becomes light and fluffy.
  • The consistency of the besan batter should be thin and ribbon-like when pouring.
  • The besan coating on the batata chips should be thin, so remove any excess batter from their surface.
For Batata Dabda Bhajiya:
  • Grind the masala into a coarse powder.
  • Fry the batata dabda bhajiya on a medium flame.
For Batata Laccha Bhajiya:
  • Cut the potato chips into thin strips. Do not cut them into thick strips.
  • The bhajiya mixture should be thick. Do not make it thin or watery; otherwise, the bhajiya will not become crisp.
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