Air fryer recipe · Snacks
Aloo Bajji (Potato Fritters)
Thin potato rounds in a crisp spiced batter, the classic tea-time companion.
- 22 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 160kcal
- 6.3 gprotein
- 29.9 gcarbs
- 1.6 gfat
- 3.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potato, sliced into rounds2 large
- Besan (gram flour)1 cup
- Rice flour3 tbsp
- Carom seeds (ajwain)1/2 tsp
- Chilli powder1 tsp
Method
Slice and soak
Cut the potatoes into thin, even rounds and soak them in water for 10 minutes to rinse off surface starch. Drain them and pat every slice completely dry before coating, so the batter grips the potato instead of sliding on a wet surface.
Mix the batter
Combine the besan, rice flour, ajwain, chilli powder and salt with water into a smooth, medium-thick batter. The rice flour is the key here, as it is what makes the coating fry up extra crisp rather than soft in the air fryer.
Coat each round
Dip every potato slice so both faces are evenly covered, then let the surplus batter drip back into the bowl. A thin, even layer cooks through and crisps far faster than a thick, gloopy coat that stays raw and pasty inside.
Air-fry the rounds
Arrange the slices flat and separated on an oiled basket and spray the tops with oil. Air-fry at 200°C for 16 min, flipping halfway, until the coating is golden and a fork slips easily through the potato inside, showing it is tender.
