These are perfect for wet weather. Aloo bhajiya, hot chai, pouring rain and your loved ones….it cannot get any better… Bhajiyas/ Bhajji/ fritters can be made from potatoes, onions, chillies, capsicum, mung dal, methi, spinach, cauliflower etc. But for my family and me, it would anyday be aloo or kanda (onion) bhajji.

It is called batata bhajji in Marathi, Aloo bhajiya or pakora in Hindi and Potato Fritters in English. It is often served with coriander -mint chutney or ketchup for evening snacks or even as starters. It is not at all healthy as it has to be deep fried. Ofcourse, one can make the baked version too, but I would rather make the deep fried version, once in a while,  than make the baked version often 🙂. The only solace for me, is that I do not add soda to my pakoras, as I know of an alternative for it, thanks to my late ma- in-law, thus reducing the guilt factor.

Level Easy


1 cup Chickpea flour/besan

1 tbsp rice flour ( secret behind crispy pakoras) /chawal aata/ tandlacha pith

2 large potatoes, thinly sliced

2 tsp red chilly powder

1 tsp turmeric powder

2 tsp corainder powder

1/2 tbsp cumin seeds

1 tbsp carrom seeds/ ajwain/ova ( never miss out on carrom seeds whenever you are cooking with chickpea flour, as carrom seeds help in digesting the chickpea flour)


Oil for deep frying

Warm Water


  1. Take warm water in a bowl. Add chickpea flour and stir well. It is fine if there are some lumps. Let it rest for 2 hours. This resting is important if you want to avoid soda in fritters. Then stir it well. All the besan would have dissolved. The consistency of the batter should be slightly thinner than a dosa batter.
  2. Add all the spices and mix well.
  3. Meanwhile, in a kadai, heat oil on medium flame.
  4. Once the oil is the right temperature we can start frying.
  5. To check if the oil is hot enough, drop a spoon of batter in the oil, it should rise slowly, but immediately. If it rises fast, the oil is too hot, if it does not rise then it is not hot enough.
  6. Once the oil is ready,  dip each potato slice in the batter. Make sure it coats well with the batter and then place it in oil for deep frying. You can fry 3-4 pakoras at a time, depending on the size of the kadai.
  7. Once it is red on one side, flip sides. This will not take long.
  8. Once both sides are done, remove it from oil and place it on a kitchen towel, to drain the excess oil. Repeat the process.
  9. Serve hot with coriander chutney or ketchup or chai/tea.