Potato Bhaji Recipe – Crispy Besan & Turmeric Fritters

Last Updated on 2 months by Neha Deshmukh

Potato Bhaji Recipe – Crispy Besan & Turmeric Fritters

Hello friends! Today, I’m sharing a recipe that’s been a staple in my family for generations – crispy, golden Potato Bhaji. These aren’t just fritters; they’re little bites of comfort, perfect with a cup of chai or as a snack during festivals. I remember learning to make these with my grandmother, and the smell of them frying always brings back such warm memories. Let’s get cooking!

Why You’ll Love This Recipe

This Potato Bhaji recipe is all about simple ingredients coming together to create something truly delicious. It’s quick, easy, and incredibly satisfying. The combination of the earthy potatoes, the flavorful besan batter, and the warm spices is just chef’s kiss. Plus, it’s a fantastic way to use up potatoes you have on hand!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 pound potatoes (sliced thinly) – about 2 medium-large potatoes
• 1 cup besan (chickpea flour) – roughly 180g
• 3 Tbsp rice flour – about 25g
• 0.5 tsp salt – about 2.5g
• 0.5 tsp turmeric powder – about 2g
• 0.5 tsp chili powder – about 2g (adjust to your spice preference!)
• 0.5 tsp garam masala – about 2.5g
• 0.5 cup water (up to 1 cup as needed) – about 120ml, potentially up to 240ml
• 2 cups oil for frying (up to 4 cups depending on pan) – about 480ml, potentially up to 960ml

Ingredient Notes

Let’s talk about a few key ingredients to make sure your bhaji turns out perfectly:

Besan (Chickpea Flour) – The Heart of Bhaji
Besan is the star here! It gives the bhajis their lovely texture and nutty flavor. Make sure yours is fresh for the best results.

Rice Flour – For Extra Crispiness
Don’t skip the rice flour! It adds an incredible crispiness that you just won’t get with besan alone. A little goes a long way.

Spice Blend – Turmeric, Chili, and Garam Masala
These spices are what give Potato Bhaji its signature flavor. Feel free to adjust the chili powder to your liking – I usually add a bit more for a nice kick!

Regional Variations in Spice Levels
Spice levels vary hugely across India! In some regions, you’ll find a generous amount of green chilies added directly to the batter. Feel free to experiment and find what suits your palate.

Step-By-Step Instructions

Alright, let’s get down to business!

First, peel and thinly slice your potatoes. I like to use a mandoline for even slices, but a sharp knife works just fine. Now, pop those slices into a bowl of water. This prevents them from turning brown while we prepare the batter.

Next, in a large bowl, combine the besan, rice flour, salt, turmeric, chili powder, and garam masala. Now, slowly add water, whisking constantly to avoid lumps. You want a thick, coating batter – not too runny, not too thick. Think pancake batter consistency, but a little heavier.

Heat your oil in a deep pan over medium-high heat. To test if it’s ready, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface immediately.

Drain the potato slices and pat them really dry with paper towels. This is important – excess water will cause the oil to splatter. Lightly sprinkle the potatoes with salt.

Now for the fun part! Dip each potato slice into the batter, making sure it’s fully coated. Carefully drop the coated slices into the hot oil, working in batches to avoid overcrowding the pan.

Fry for about 3-4 minutes per side, until golden brown and crispy. Flip them halfway through to ensure even cooking.

Remove the bhajis with a slotted spoon and place them on paper towels to drain any excess oil.

Serve immediately with your favorite chutney or ketchup!

Expert Tips

Here are a few tricks I’ve learned over the years to make the best Potato Bhaji:

Achieving the Perfect Batter Consistency
The batter is key! If it’s too thin, the bhajis will be soggy. Too thick, and they won’t cook through. Add water gradually, a tablespoon at a time, until you reach the right consistency.

Maintaining Oil Temperature for Crispy Bhajis
Keeping the oil at the right temperature is crucial. If it’s too low, the bhajis will absorb too much oil. Too high, and they’ll burn on the outside before cooking through.

Preventing Potato Discoloration
Soaking the potato slices in water is a lifesaver! It prevents them from turning brown and keeps them looking fresh.

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Bhaji
This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.

Gluten-Free Potato Bhaji
This recipe is also naturally gluten-free, as besan and rice flour are gluten-free flours.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of chili powder to your preference. For mild, use ¼ tsp. For medium, use ½ tsp. For hot, use ¾ tsp or more!

Festival Adaptations (Diwali, Holi)
These are perfect for festivals! During Diwali, I often make a larger batch to share with family and friends. During Holi, they’re a great snack to enjoy while playing with colors.

Serving Suggestions

Potato Bhaji is incredibly versatile. Here are a few ways to enjoy it:

• With mint-coriander chutney – a classic pairing!
• With tamarind chutney – for a sweet and tangy flavor.
• With ketchup – a childhood favorite!
• As a side dish with dal and rice.
• As a snack with a cup of chai.

Storage Instructions

Leftover Potato Bhaji is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to 2 days. They will lose some of their crispiness, but still taste delicious! Reheating in a preheated oven or air fryer can help restore some of the crispness.

FAQs

What type of potatoes work best for potato bhaji?
Starchy potatoes like Russet or Yukon Gold work best. They hold their shape well during frying.

Can I make the batter ahead of time?
You can, but it’s best to use it within an hour or so. The batter tends to thicken as it sits.

How do I prevent the bhajis from absorbing too much oil?
Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, pat the potato slices very dry before dipping them in the batter.

What is the best chutney to serve with potato bhaji?
Mint-coriander chutney is a classic choice, but tamarind chutney is also fantastic.

Can I bake these instead of frying?
While frying gives the best results, you can try baking them. Preheat your oven to 400°F (200°C), lightly brush the coated potato slices with oil, and bake for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

Enjoy making this recipe, and let me know how it turns out for you! I hope these Potato Bhajis bring as much joy to your table as they do to mine.