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    Home » Vegetarian Starters and Snacks » Urulaikizhangu Bajji | How to make Potato Bajji

    Urulaikizhangu Bajji | How to make Potato Bajji

    Published: Sep 8, 2016 · Modified: Nov 3, 2020 by Srivalli · 20 Comments

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    One can never think life can offer so many twists! It was a moment of realization 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

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    Urulaikizhangu Bajji | How to make Potato Bajji

    Course Snacks
    Cuisine South Indian
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Llapingachos | How to make Ecuadorian Potato Pancakes
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    Reader Interactions

    Comments

    1. vaishali sabnani says

      September 08, 2016 at 6:52 pm

      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 ????

      Reply
    2. Priya Suresh says

      September 08, 2016 at 7:40 pm

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

      Reply
    3. Kalyani says

      September 09, 2016 at 6:02 am

      fluffy crispy aloo pakoras - one plate parcel here please 🙂

      Reply
    4. Usha says

      September 09, 2016 at 11:33 am

      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

      Reply
    5. KParthasarathi says

      September 09, 2016 at 12:04 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.

      Reply
    6. Sapana Behl says

      September 09, 2016 at 12:35 pm

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

      Reply
    7. Gayathri Kumar says

      September 09, 2016 at 12:57 pm

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

      Reply
    8. The Pumpkin Farm says

      September 09, 2016 at 5:02 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

      Reply
    9. Nalini's Kitchen says

      September 09, 2016 at 8:05 pm

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

      Reply
    10. Harini-Jaya R says

      September 11, 2016 at 3:26 am

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

      Reply
    11. Srividhya Gopalakrishnan says

      September 13, 2016 at 3:47 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.

      Reply
    12. Sandhya Ramakrishnan says

      September 14, 2016 at 2:30 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.

      Reply
    13. Archana Potdar says

      September 17, 2016 at 12:43 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.

      Reply
    14. Priya Srinivasan says

      September 21, 2016 at 4:22 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!!!

      Reply
    15. Smruti Shah says

      September 22, 2016 at 8:58 pm

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

      Reply
    16. Suma Gandlur says

      September 23, 2016 at 8:48 pm

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

      Reply
    17. Pavani N says

      October 06, 2016 at 7:30 pm

      What a fluffy and delicious looking aloo bajjis Valli.

      Reply
    18. Sowmya :) says

      October 07, 2016 at 5:54 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!?

      Reply
    19. Ritu Tangri says

      October 14, 2016 at 8:39 am

      An all time favorite tea time snack...

      Reply
    20. Suja Ram says

      October 15, 2016 at 5:09 pm

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

      Reply

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