Chilli potato bajji (Pakoda)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 0.5 kg potato
  • 0.5 cup rice flour
  • 1 cup Besan (chick peas flour)
  • 8 to 10 yellow long chillies
  • 1/2 tsp asafoetida
  • 2 tbsp lime juice
  • 0.5 tsp cumin powder
  • 2 tbsp coriander leaves, finely chopped
  • A big pinch of carom seeds (omam, ajwain)
  • A big pinch of cooking soda
  • Oil to deep fry
  • Salt to taste

How to Make Chilli potato bajji (Pakoda)

  • Boil, peel and mash the potatoes.
  • Add salt, asafoetida, cumin powder, lime juice and coriander leaves.
  • Slit the chillies along its length and carefully remove the seeds and the veins.
  • Stuff the chillies with potato mixture.
  • Heat oil for deep frying. Fry the chillies briefly and leave it aside to cool.
  • Meanwhile, mix Besan with rice flour, salt, soda and carom seeds.
  • Add enough water to make a thick coating batter.
  • Coat the chillies with the batter and fry in moderately hot oil till golden brown.

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