Classic Bhajia

Cold weather usually dictates bhajias on the comfort food menu, especially if it’s cold and/ or raining. Nothing hits like bhajias and a hot cup of masala chai.

Here’s a simple recipe to make these treats.


6 white potatoes, peeled and sliced round thinly

1 cup gram flour

1 level teaspoon ajwain (ajowan caraway or bishop’s seed)

1 level teaspoon jeera (cumin)

Chopped coriander

1 green chilli, crushed

Salt to taste

Red chilli powder to taste

1/2 teaspoon turmeric

Oil for deep frying


Mix all the ingredients well in a large mixing bowl, ensuring each slice is adequately covered in the batter.

Heat oil and very carefully but swiftly add the potatoes to the oil, one slice at a time or they’ll stick to each other.

Fry until light golden brown.

Drain on a plate with kitchen roll. Pat the bhajias lightly with more kitchen roll to drain excessive oil.

Serve hot with tamarind sauce, tomato chutney, ketchup, or chilli sauce.

Great when washed down with a cup of masala chai.


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