Bharela Batata Bhajiya (Stuffed Aloo Pakoda) is a unique and delicious variation of the classic potato pakoda. In this recipe, thin slices of potato are stuffed with a flavorful spicy masala, coated in a perfectly seasoned gram flour (besan) batter, and deep-fried until they turn golden, crispy, and irresistibly crunchy. The crispy outer layer and the spicy stuffing inside make these bhajiyas incredibly tasty and satisfying.
These stuffed potato bhajiyas are quick and easy to prepare, making them a perfect snack for tea time, rainy days, family gatherings, or festive occasions. They taste best when served hot with green chutney, tamarind chutney, or tomato ketchup.
In this recipe, I have shared the perfect ingredient measurements, the ideal batter consistency, and several useful tips and tricks to help you make crispy, delicious Bharela Batata Bhajiya successfully on your very first attempt.
The key to making tasty bharela batata bhajiya at home are
- Firstly, I highly recommend using a slicer to cut the potatoes into thin, even slices. Alternatively, you can use a sharp knife to slice them carefully. Also, do not forget to wash the potato slices in cold water to remove excess starch, then dry them completely before use.
- The consistency of the besan batter should be medium-thick with a smooth, ribbon-like flow. Whisk the batter well so that air is incorporated into it, making it light and fluffy. This helps create a crisp and airy coating after frying.
- I prepared the stuffing with boiled potatoes and everyday Indian spices. I also added green chilli-ginger-garlic paste for extra spice and flavor, along with a little lemon juice to give the stuffing a fresh, tangy, and delicious taste.
- Lastly, fry the stuffed bhajiya over a medium flame until they turn crispy and golden brown on the outside while cooking evenly from the inside.
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Recipe video
Bharela batata bhajiya | stuffed aloo pakoda | aloo bhaji
Ingredients
For stuffed masala
- 4 medium size boiled potatoes
- 4-5 green chilli
- 1 inch ginger
- 6-7 garlic cloves
- 1 tsp cumin seeds
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 5-6 curry leaves
- Pinch of hing
- ½ tsp turmeric powder
- ½ tsp garam masala
- Salt to taste
- 1 tbsp lemon juice
- Some coriander leaves
For besan batter
- 2 cup besan
- ½ tsp turmeric powder
- Salt to taste
- ¼ tsp ajwain
- Pinch of hing
- 1 +1/4 cup water
- 1 tbsp hot oil
For bharela batata bhajiya
- 4 medium size raw potatoes
- Prepared masala
- Besan batter
- Oil for frying
Instructions
- Wash and peel 4 medium-sized potatoes. Using a slicer, cut them into thin, even slices.
- Wash the potato slices in cold water to remove excess starch, then drain and pat them completely dry with a clean kitchen towel.
- In a mixing bowl, add 2 cups of besan, ½ tsp turmeric powder, salt to taste, ¼ tsp ajwain, and a pinch of hing. Mix well. Gradually add 1¼ cups of water and whisk to make a smooth, medium-thick batter with a ribbon-like consistency. Cover and let the batter rest for 10 minutes.
- In another mixing bowl, add 4 medium-sized boiled potatoes and mash them until smooth.
- In a mixer jar, add 4–5 green chillies, a 1-inch piece of ginger, 6–7 garlic cloves, and 1 tsp cumin seeds. Grind without adding water to make a coarse paste.
- Heat 2 tbsp oil in a small tadka pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a few curry leaves, a pinch of hing, and the prepared coarse paste. Sauté for a minute. Then add ½ tsp turmeric powder and ½ tsp garam masala. Mix well and cook for another minute. The tempering is ready.
- Add the prepared tempering to the mashed potatoes. Then add salt to taste, 1 tbsp lemon juice, and some chopped coriander leaves. Mix everything well to prepare the stuffing.
- Take one potato slice, spread a little stuffing evenly over it, and cover it with another potato slice to make a sandwich. Repeat with the remaining potato slices and stuffing.
- Add 1 tbsp oil to the prepared besan batter and mix well. Dip each stuffed potato sandwich into the batter and coat it evenly on all sides.
- Carefully drop the coated bhajiya into hot oil and deep-fry over a medium flame until they turn golden brown and crispy.
- Serve the hot Bharela Batata Bhajiya with green chutney or tomato ketchup.
Notes
- Cut the potatoes into thin slices.
- Wash the potato slices to remove excess starch.
- Dry the potato slices completely before using them.
- Whisk the besan batter until it becomes light and fluffy.
- Spread the masala evenly and sandwich it between two potato slices.
- Fry the bhajiyas over a medium flame until they turn golden and crispy.