How to make it
7 steps. Take it one step at a time.
Peel and slice the potatoes
Peel and slice the potatoes into very thin rounds. Keep them immersed in water until ready to use to prevent browning.
Combine gram flour, rice flour, chili powder, turmeric, asafoetida, and salt
In a large mixing bowl, combine gram flour, rice flour, chili powder, turmeric, asafoetida, and salt.
Gradually add water
Gradually add water and whisk to form a thick, smooth batter. It should be thick enough to coat the back of a spoon without running off too quickly.
Heat oil in a deep pan or kadai
Heat oil in a deep pan or kadai over medium-high heat to about 350°F (177°C).
Pat the potato slices dry
Pat the potato slices dry. Dip each slice into the batter, ensuring it is fully coated on both sides.
Carefully drop the coated slices
Carefully drop the coated slices into the hot oil. Fry in small batches until they puff up and turn golden brown and crispy on both sides, about 2-3 minutes per batch.
3 minRemove the bajjis
Remove the bajjis with a slotted spoon and drain on paper towels. Serve hot.
A little kitchen wisdom
Ensure the oil is hot enough before frying to prevent the bajji from absorbing too much oil. You can use various vegetables like potatoes, onions, or raw plantains.
