Potato Bhajia, also know as “aloo bhaji” is probably going to be the tastiest potatoes recipe you’ll ever have. These battered fried potato pieces are not only nice and crispy but also so yummy, and the secret is that they are dipped in flavourful batter.

 

I know these battered fried potatoes aren’t the healthies but look at it this way, they’re half healthy because they are potatoes; and every once in a while you can indulge 😉

 

potato bhajia

 

Something like this is perfect for a party or just a get together with friends. Try them once and they may become your favourite way of eating potatoes from now onwards.

 

Crazy delicious potato bhajia recipe is a must have!!

I’ve had fried potatoes in a number of different ways before… but potato bhajia by far take the throne. They are traditionally cut in round shape, which allows for much more batter per piece. These battered fried potatoes are crispier and lighter and all-around amazing.

 

Once potato bhajia hit the table, they disappear almost immediately. The batter stays crisp for hours and the potatoes inside are always perfectly tender. Everyone raves about them and you will agree with me that potato bhajia recipe definitely is a must have!

 

potato bhajia

 

What is Bhajia?

Originally, it is an Indian snack made of chopped vegetables mixed in spiced batter and deep-fried.  However, Bhajia are enjoyed in Kenya, Tanzania and Uganda too.

 

potato bhajia

 

What Goes in Potato Bhajia?

  • potatoes (in thin round slices)
  • all-purpose flour
  • cornstarch
  • baking powder
  • salt
  • red chili (finely chopped)
  • water
  • cooking oil
  • onion powder
  • paprika powder
  • coriander leaves (finely chopped)

A full list of the measurements is in the recipe box below.

 

Making Potato Bhajia

  1. In a large bowl mix flour, baking powder, cornstarch, paprika,onion powder, red chili, coriander and salt. Add water, and mix until the batter is smooth. (You want the batter to have a thick pancake consistency)
  2. Wash the sliced potatoes and drain very well.
  3. Dip potato pieces into the batter and coat evenly. (Don’t marinate the potatoes in the batter otherwise they will release their moisture and you will end up with runny batter)
  4. Meanwhile, heat oil in deep fryer to 365°F (approx. 185°C). Remove potatoes from the batter and allow excess batter to drip off.
  5. Deep fry potato pieces in batches until golden brown and crisp. Don’t overcrowd the frying pan. This process will take about 8 minutes.
  6. Finally, using a slotted spoon, remove bhajia and drain on paper towels. 

 

 

How To Serve Potato Bhajia

In Kenya, potato bhajia is traditionally served with Kachumbari  or Tomato Salsa. However, these would go perfectly with Ketchup or any sauce or dip of your choice. 

 

potato bhajia

 

Can I substitue coriander with parsley?

Yep, simply subtitute equal amount of parsley for the cilantro with wonderful results. Just avoid using the stems. Unlike cilantro, parsley stems are hard and bitter.

 

Storing Leftover Potato Bhajia

Refrigerate leftover potato bhajia in a tight container for up to 3 days. 

To freeze, transfer leftover potato bhajia in a freezer-suitable container and freeze for up to 1 months.

Leave to thaw in the fridge overnight or for a couple of hours on the kitchen counter.

To reheat oven to 400°F (approx. 200°C) and warm bhajia for about 7 minutes.  Alternatively, reheat leftover Bhajia in an air fryer for 4 minutes or in the microwave for 2 minutes. 

 

potato bhajia

 

Tips

  • Wash the potato pieces to rid them of the extra starch. 
  • Make sure the oil is not too hot otherwise, the coating will burn before the potatoes cook.  On the other side, if the oil is not hot enough, the coating will soak too much oil.
  • Drop the potato bhajias as quickly as possible to ensure the potatoes cook at the same time.
  • when dipping the potatoes into the oil, try to do it as close as possible to the oil to prevent burning.
  • One minute after dropping the potatoes in the oil, separate them using a spatula to avoid sticking to each other.  
  • Fry in batches and don’t overcrowd the pan otherwise, the potatoes will soak too much oil and wont crisp up nicely.

 

For more potato recipes, check this German fried potatoes.

 

potato bhajia
Print Pin
5 from 11 votes

Potato Bhajia (battered deep fried potatoes)

Potato Bhajia is probably going to be the tastiest potatoes you’ll ever have. These battered fried potatoes pieces are nice and crispy and so yummy and the secret is that they are dipped in flavourful batter.
Course Appetizer, Side Dish, Snack
Cuisine African, Indian
Keyword battered fried potatoes, bhajia
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Author Jayne Rain

Ingredients

  • 8 medium-sized potatoes peeled and cut into 2mm round shapes
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp onion powder
  • 1 tsp paprika powder
  • 3/4 tbsp salt
  • 1 1/4 cup water cold
  • 1/2 cup coriander leaves chopped finely
  • cooking oil for deep frying
  • 2 red chili finely chopped

Instructions

  • In a large bowl mix flour, baking powder, cornstarch, onion powder, paprika, coriander leaves, chili, and salt. Add water and mix until the batter is smooth.
  • Wash the sliced potatoes and drain very well.
  • Dip potato pieces into the batter and coat evenly. (Don't marinate the potatoes in the batter otherwise they will release their moisture and you will end up with runny batter)
  • Heat deep fryer to 365°F (approx 185°C).
  • Remove potatoes from the batter and allow excess batter to drip off.
  • Deep fry potato pieces in batches until golden brown. Don’t overcrowd the frying pan.
  • Using a slotted spoon, remove bhajia and drain on paper towels and serve with tomato salsa or any dip of your choice.

Notes

  • Wash the potato pieces to rid them of the extra starch. 
  • Make sure the oil is not too hot otherwise, the coating will burn before the potatoes cook.  On the other side, if the oil is not hot enough, the coating will soak too much oil.
  • Drop the potato bhajias as quickly as possible to ensure the potatoes cook at the same time.
  • when dipping the potatoes into the oil, try to do it as close as possible to the oil to prevent burning.
  • One minute after dropping the potatoes in the oil, separate them using a spatula to avoid sticking to each other.  
  • Fry in batches and don't overcrowd the pan otherwise, the potatoes will soak too much oil and wont crisp up nicely.
 

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