Aloo Bajji with Green Chillies


The credit for this dish goes to my mother-in-law on her recent visit to our house for Dussera.

As part of their usual ritual of getting us all the lovely vegetables available in Andhra, and not so easily available in Bangalore, they got us some lovely green chillies ideal for bajjis. Unknown to everyone, I’d managed to procure some myself on a recent visit to Chikpet. SO it was mirchi overload at home! πŸ™‚

On mahaNavami, part of the menu included vadas. But the DH and I had earmarked that particular dish for VijayaDasami. So it was aloo bajji that became a part of the menu.

Owing to the excess of mirchis at home, my ma-in-law decided to use that as the base for the batter, instead of the usual red chilli powder. The result was quite interesting!!!


  • 1/2 cup besan
  • 1/2 cup rice flour
  • 8-10 bajji mirchis
  • 1/2 tsp salt
  • pinch of cooking soda


  • Grind the chillies to a fine paste.
  • Mix all the batter ingredients and add water till it becomes a thick batter, thick enough to coat the potatoe slices. Make sure there are no lumps in the batter.
  • Using a slicer,cut the potatoes into fine slices
  • heat oil in a deep wok for deep frying
  • Dip the slices of potatoes into the batter and drop into the hot oil. The bajji will puff up a bit if the batter is mixed right.

Serve hot! The green chillies in the batter give a more subtle taste than the red chillies. So the final result will tease the senses with the taste without the spicy heat.



3 responses »

  1. Pingback: Aloo Bajji – Redux | Vegetarian Cuisine from South India

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