HomeSnacksBhajiyalasaniya batata bhajiya| how to make stuffed potato bhajiya | Stuffed Potato...

lasaniya batata bhajiya| how to make stuffed potato bhajiya | Stuffed Potato pakoda

lasaniya batata bhajiya is a deep-fried fritter prepared mainly with stuffed dry garlic chutney. These are later dipped in spiced besan batter followed by deep frying till crisp. I personally liked its spicy taste and enjoyed it as an evening snack with a cup of tea.

Recipe video

lasaniya batata bhajiya | how to make stuffed potato bhajiya | Stuffed Potato pakoda

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack, Street Food
Cuisine Indian
Servings 12 bhajiya


  • 12-13 small size potatoes
  • 1 tbsp oil

For stuffing

  • 3 tbsp dry garlic chutney
  • 1 tbsp lemon juice

For bhajiya batter

  • 1 cup gram flour
  • 2 tbsp rice flour
  • Pinch of hing
  • Salt to taste
  • ¼ tsp turmeric powder
  • 1/8 or pinch of baking soda
  • Water to make batter consistency
  • 1 tbsp oil
  • Oil for deep frying


  • Cut across half way on one side the baby potatoes. Then in a pressure cooker steam potatoes about 2 whistle on medium flame.
  • Once cooked, peel the skin from the potatoes.
  • In a pan, add little oil and roast boiled potatoes for 1-2 minutes.
  • In a bowl mix 3 tbsp dry garlic chutney and lemon juice.
  • Fill chutney mixture gently into slits of potatoes.
  • Now in a bowl, add gram flour, rice flour, hing, salt, turmeric powder and baking soda. Then add water little by little and make slightly thick coated batter. Add oil and mix into batter.
  • Add stuffed potatoes in a batter and coated with batter.
  • Heat oil in a pan, once oil is hot, drop a small drop of batter into the oil. The batter will rise to top then oil is ready to fry.
  • Add potatoes in a batter and fry them on medium flame.
  • Fry bhajiya till become crispy from both the sides.
  • Serve hot bhajiya with chutney.


  • Steam potatoes rather than boiling in water
  • oil coats boiled potatoes evenly so it will not break easily.
  • Consistency of garlic chutney should be like firm paste.
  • rice flour gives crispiness to bhajiya.
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