The word “Aloo Bhajias” or “Aloo ke Pakode” instantly make the taste buds come alive.
It is a perfect snack with a cup of hot tea & is especially enjoyed in the winter & rainy season. It can be served with a main meal as an appetizer. Many a time it is served as a part of a vegetarian thali & also at weddings. It is a very fulfilling snack & I like to relish it when I am relaxing with a book/novel or having a cool weekend at a hill station or just lazing around which is very rare!!
With people giving importance to health food the poor pakoda is looked down upon but nevertheless, I still love pakodas/bhajias & have it in moderation whenever I feel like it! The aroma of this irresistible snack always brings back sweet memories & great moments spent with friends & family at picnics & get-togethers… You must try this one & have it hot & crispy, straight from the kadhai to the plate & just relish the crunch!!!! 😀
- 3 med. Potatoes
- 2 cups Chick pea Flour (Besan)
- 1 tsp. Ajwain (Carom Seeds)
- ½ tsp. Red Chilli pwd.
- ½ tsp. Turmeric pwd.
- ½ tsp. Jeera pwd. (Cumin)
- 2 pinches of Soda bicarb
- A handful of fresh Coriander (finely chopped)(optional)
- Salt to taste
- Water as required
- Vegetable Oil frying
Peel & slice the potatoes thinly or as desired using a potato slicer.
Wash & soak the potato slices in salted water for 15 minutes.
Sift the besan & mix ajwain, red chilli pwd., turmeric pwd., soda bicarb, coriander & salt to taste together.
Add sufficient water; a little at a time to prepare a thick & lumpless batter. Remember, the potatoes & salt will help to release water so be careful while adding water.
Let the batter rest for about 20-25 mins. (The batter should be able to coat the potato slices well & hold on to the slice sufficiently while sliding it in the hot oil). Meanwhile, use a colander/strainer to drain the water from the soaked potato slices completely.
Dab dry preferably on a tea towel.
Next, heat sufficient vegetable oil in a wok/kadhai till hot.
Check the temperature of the oil by testing a few drops of besan in oil. If it pops up immediately then its time to fry the pakoras.
Stir the besan batter well once again.
Dip each potato slice in the batter to coat well & gently slide it in the hot oil.
Fry all the slices in this way on med. heat… Make sure that the temperature of oil is steady. Cool oil will make the bhajias soggy.
Fry in small batches… few at a time… depending on the depth of oil in the kadhai.
Baste with hot oil so that the bhajias puff up & then turn them on the other side from time to time.
Adjust the heat occasionally to med. while frying to allow them to fry well & crispy.
Fry well on both sides till they are lightly golden & crisp.
Drain the pakoras completely with a slotted spoon & transfer on a plate lined with absorbent tissue.
Serve piping hot with your favorite dip, sauce or chutney.
Enjoy with a cup of masala chai or your favorite tea.