Potato Bajji

Potato ......potato. If the item, either snacks, curry or whatever it may be, is made up of potato, young or old, native or foreigner, no one says no. Such a tasty food item it becomes. One more delicious item with potato- bajji .

                        In this receipe as I am using Ajwai, there is no fear of indigestion or gas formation.

                        You can use these bajjis for masala and stuffed bajji also. 

Ingredients:

-1 big potato

-1 cup Bengal gram flour (Besan flour)

-1/4 cup rice flake (pooha) /cooked rice

- Salt

-1/2tbs  Ajwai (carom seeds)

-1/4 tsp baking powder (or eating soda)
-1/4 tsp red chili powder
-1 tbsp rice flour

-oil for deep fry

Procedure:

 -peal the potato and make thin slices. (they should not be as thin as for chips)

-Take flour ,pooha /rice, salt, baking powder,ajwai, chili powder, rice flour into a bowl. Using water make  batter just like for bondas. (thick soft paste of dropping consistency)

-Heat oil in a deep pan.

-Dip potato slice in the batter and drop in the oil one by one. Fry on low flame, otherwise chillies will be raw.( Batter layer must be thin otherwise you wont get potato taste. So after dipping in the batter, remove extra thickness with the edge of the bowl. I prefer only one side, so i remove whole batter on one side.)

 -Remove from oil. Eat it like that or with other combinations like Pullihora or upma (pooha) or with onions.Try with sauce also.

.                  

TIPS:

              -If the Bajji is oily and the layer is thin,   may be the batter is thin.

                -If the bajji is oily  may be the baking soda is more.

               -If the bajji is not puffy , may be the consistency is thick or soda is less.