Urulaikizhangu Bajji | How to make Potato Bajji

>>  Friday, September 9, 2016

One can never think life can offer so many twists! It was a moment of realisation that I was in a now or never situation and I had to make the best of it. Trust me I would never have thought I would one day share this simplest of bajjis for a mega marathon. I had a very complicated tea time dish and that too from a different cuisine. 

I have too many things on hand and was not in a position to cook that dish ahead. Till the last moment I was hoping, I will be able to make it. That is no excuse I know, just that I didn't want to miss out and couldn't tax myself further.

As I had said in the Onion Bajji post, these bajjis are no rocket science and I would never have dreamt I would make these. I had referred about the Hotel where we used to stop during tea time and used to enjoy the crispy potato bajji. It used to be so delicious. You can read about it in the other post on the crispy Onion and Potato Bajji.

Today's Urulaikizhangu Bajji is more what Amma makes at home. With Cooking Soda, the batter is very fluffy and thick. She adds vamu or Ajwain to aid the digestion. So we can never think of a bajji without ajwain in it.

The best part was, of course, Konda and Peddu enjoying it. Chinnu refused to be part of it. I guess he will take some time to get used to the Indian versions of these Bajjis, while he enjoyed the Scottish Tattie Fritters. Yes, you got it right, this is almost the same. 

Urulaikizhangu Bajji

Ingredients Needed:

1 Large potato
Gram flour / Besan - 1 cup
Salt to taste
Ajwain - 1/2 tsp
Cooking Soda - 1/2 tsp
Water to make a thick batter.
Oil for deep frying

How to make the Bajjis

Wash and peel the skin of the potatoes. Using the slicer, slice into thin circles.

Make a thick batter with the ingredients listed and whisk till it turns frothy.

Heat the oil and when hot, dip the potatoes into the batter and drop into the oil.

Cook on both sides and drain on a kitchen towel.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


vaishali sabnani September 9, 2016 at 12:22 AM  

This is exactly how i make Aaloo pakoras , pinch of soda really fluffs them and ofcourse ajwain is a must . Simple things but great taste 😊

Priya Suresh September 9, 2016 at 1:10 AM  

Nothing can beat this potato bajji, i can finish a whole plate of this fritters without sharing with anyone, am a crazy potato lover.

Kalyani September 9, 2016 at 11:32 AM  

fluffy crispy aloo pakoras - one plate parcel here please :)

Usha September 9, 2016 at 5:03 PM  

Valli, I don't know how you are managing to cook with one ingredient for 26 days! I am already tired of eating moong everyday and I am yet to cook my last dish for tomorrow. Even I am contemplating if I should go with a easy everyday recipe or something different. Aloo bajji is crisp and yum!! Makes a wonderful snack with tea on gloomy days

KParthasarathi September 9, 2016 at 5:34 PM  

Bajji is a very apt choice and a prince among afternoon snacks.Whisking the batter with an egg beater or a matthu balloons up the sides like a puri.

Sapana Behl September 9, 2016 at 6:05 PM  

All time favorite bajji.That is the same way I make them.Perfect for evening tea.

Gayathri Kumar September 9, 2016 at 6:27 PM  

This is such a classical snack which every one is fond of. Perfect to have with a cup of hot tea..

The Pumpkin Farm September 9, 2016 at 10:32 PM  

simplest things in life are the most tastiest and yet blog elusive...this bhaji is oldest form of bhajis i believe...your ones look good and crunchy

Nalini's Kitchen September 10, 2016 at 1:35 AM  

Such a classical snack, perfectly made.Would love to have it with a cup of tea..

Harini-Jaya R September 11, 2016 at 8:56 AM  

Loving these fritters, Valli. These bajjis are very tempting.

Srividhya Gopalakrishnan September 13, 2016 at 9:17 PM  

Its great that this simple recipe tastes delicious and also can be prepared in a jiffy. Great to whip this up for tea time.

Sandhya Ramakrishnan September 14, 2016 at 8:00 AM  

I absolutely think adding ajwain in fried food is a great idea as it helps digestion and also increases the flavor. Like you mentioned, a little bit of baking soda goes a long way fluffing the batter up.

Archana Potdar September 17, 2016 at 6:13 PM  

Valli Chinnu is like my kids. Any foreign sounding name and they are interested. BTW if I make potato bhajji even I make it like this.

Priya Srinivasan September 21, 2016 at 9:52 PM  

Whenever my Hubby has a good mood for cooking, he makes this delicious potato bhajji!! Looks delicious valli. yup we too add ajwain in bhajji!!!

Smruti Shah September 23, 2016 at 2:28 AM  

Hats off to you Valli!! I just cannot imagine making 26 dishes with a single ingredient. Your bajji looks super yummy!!

Suma Gandlur September 24, 2016 at 2:18 AM  

We too make it in similar way and this yummy bajji is a perfect teatime snack.

Pavani N October 7, 2016 at 1:00 AM  

What a fluffy and delicious looking aloo bajjis Valli.

Sowmya :) October 7, 2016 at 11:24 AM  

I am an ajwain lover too. I try to add it in whichever dish possible. Thankfully, the daughter has taken a liking to it. Love these bhajjis...who can resist them!?

Ritu Tangri October 14, 2016 at 2:09 PM  

An all time favorite tea time snack...

Suja Ram October 15, 2016 at 10:39 PM  

Simple and irresistible Bajji. My all-time fav too.

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