Crisp Maharashtrian Style Batata Bhaji

This is a step-by-step Recipe for preparing at home crisp and tasty Maharashtrian Style Batata Bhaji or Pakoda; This Potato Pakoda can be eaten as a snack or be served as a part of the main course meals. The Batata Bhaji is also a part of most Maharashtrian Meals for a variety of functions and ceremonies, including Marriage Meals.
The Batata Bhaji is a very famous and popular Fast-Food dish in Maharashtra and can be found in most Fast-Food Stalls and road side eateries. It tastes great when served with Chutney.

Preparation Time- 45 Minutes
Serves- 4 Persons

2 Medium size Potatoes
¼ Teaspoon Salt
For the Covering
2 Cups Gram Flour (Besan)
1 Teaspoon Red Chili Powder
¼ Teaspoon Turmeric Powder
½ Teaspoon Ajwain (Parsley) (crushed)
2 Tablespoon Coriander (chopped)
Salt as per taste
1 Tablespoon Oil (hot)
A pinch Soda-Bi-Carb (eatable soda)
Oil for frying the Potato Bhaji

Wash, peel and cut the Potatoes into round thin slices.
In a medium size vessel, take some water and add the Salt abd Potato slices and keep aside.
Mix the Gram Flour, Red Chili Powder, Turmeric Powder, crushed Ajwain, chopped Coriander, Salt, hot Oil and add some water and prepare a Dough/Batter of thin drooping consistency.
Then add the Soda-Bi-Carb and mix it well for 2-3 minutes.
Remove the Potato slices from the water and dip into the Gram Flour mixture.
Heat the Oil in a Kadai and drop 5-6 of the Potatoes slices gently into the hot Oil, reduce the flame and deep- fry the Potato Bhaji from both the sides until they are nicely browned and crispy.

The Marathi language version of the Batata Bhaji recipe is published in this – Article

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About Sujata Nerurkar (1711 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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