When it involves indulging in a satisfying snack that is each crispy and flavourful, nothing fairly compares to the delight of crispy aloo bhajjiya. These golden, deep-fried fritters, made with grated potatoes, are a beloved road meals in India. Aloo pakoda is an all-time favorite snack, however if you’d like one thing crispier, aloo bhajjiyas serve the aim completely. Difference? They are made with grated potatoes as an alternative of sliced potatoes, leading to a mouthfeel of golden crust strips held collectively tightly with flours that lend flavours and their very own crunchiness.
Also Read: 7 Crispy Potato Snacks To Impress Your Guests

The Beauty Of Aloo Bhajjiya: 

Whether you are craving a comforting deal with on a wet day or a flavorful snack to accompany your tea, aloo bhajjiya by no means disappoints. The potatoes flip right into a scrumptious tangle of crispy goodness, completely seasoned with spices. Grated potato aloo bhajjiya gives not only a pleasant crunch but in addition a burst of flavours with each chew. It’s a snack that is excellent for sharing with family and friends, loved throughout monsoon evenings, or relished throughout festivals.
Also Read: 5 Yummy Aloo Tikki Recipes That Will Tingle Your Tastebuds

Fried snacks all the time tempt us.
Photo Credit: iStock

How To Make Crispy Aloo Bhajjiya I Easy Aloo Bhajjiya Recipe 

Before we dive into the recipe, let’s collect our components: 

Potatoes: You’ll want 3-4 medium-sized potatoes. Go for the starchy selection for the very best outcomes. 

Besan (Gram Flour): This is the magic ingredient that provides the fritters their crispy coating. 

Rice Flour: For that additional crunch. 

Spices: You’ll want purple chilli powder, turmeric, ajwain (carom seeds), asafoetida (hing), and salt to season your bhajjiya. 

Water: For making the batter. 

Oil: For deep frying. 

Now that we now have our components prepared, let’s have a look at methods to make them. 

Click here for the step-by-step recipe for aloo bhajjiya.  

The course of for making aloo bhajjiya is kind of easy. The recipe will turn out to be useful for days if you find yourself in need of time however your longing for one thing fried will not wait to be happy. To make the bhajjiyas, grate the potatoes effectively and blend them in a batter of besan and rice flour seasoned with frequent spices. Make certain to maintain the batter thick in order that the batter sticks to the potatoes. Heat oil in a deep frying pan or kadai over medium-high warmth. To examine if the oil is sizzling sufficient for frying, drop a small quantity of batter into the oil. If it sizzles and rises to the floor, the oil is prepared. 

Carefully drop spoonfuls of the grated potato combination into the recent oil. You can use a spoon or your palms for this step. Just be cautious to keep away from overcrowding the pan, as it could have an effect on the crispiness. 

Fry the bhajjiyas till they flip a lovely golden brown and grow to be delightfully crispy. This normally takes about 3-4 minutes per batch. Remember to flip them often to make sure even frying. 

Your crispy aloo bhajjiyas are actually able to be savoured. Serve them piping sizzling along with your favorite chutney – mint chutney, tamarind chutney, or tomato ketchup all work splendidly.