Crispy Papad Batata Bhaji Recipe | Easy Potato Fritters
Learn how to make crispy Papad Batata Bhaji at home! This easy potato fritters recipe is crunchy outside, soft inside, and needs no water. Try today!
Ingredients
- Potatoes: 2 Medium-sized peeled and grated
- Papad: 1 Urad Dal Papad
- Onions: 2 Medium coarsely chopped
- Besan Chickpea Flour: ½ cup
- Rice Flour: 1 tbsp
- Green Chillies: 4 crushed, adjust to taste
- Curry Leaves: 8-9 finely chopped
- Ajwain Carom seeds: 1 tsp
- Hing Asafoetida: A tiny pinch
- Turmeric Powder: ¼ tsp
- Red Chilli Powder: ½ tsp for colour and mild heat
- Salt: To taste use less, as the papad already contains salt
- Fresh Coriander: A generous handful finely chopped
- Oil: For deep frying
Instructions
- Prepare the Potatoes: Wash, peel, and grate the potatoes. Firmly squeeze out all the excess water from the grated potatoes and place them in a large mixing bowl.
- Crush the Papad: Take the urad dal papad and crush it into small rustic pieces directly into the grated potatoes.
- Add the Aromatics: Toss in the chopped onions, chopped curry leaves, crushed green chillies, and a pinch of hing. Rub the ajwain (carom seeds) lightly between your palms and add it to the mix to release its flavours.
- Add Flours and Spices: Mix in the turmeric powder, red chilli powder, and salt. Then, add the rice flour and besan.
- Mix the Batter: Mix everything thoroughly using your hands. Do not add any water. The natural moisture from the grated potatoes and onions is perfectly enough to bind this Papad Batata Bhaji Recipe. Fold in the fresh coriander leaves.
- Heat the Oil: Heat oil in a deep frying pan over medium heat. Make sure the oil isn't smoking hot, or the fritters will burn on the outside without cooking inside.
- Fry the Bhaji: Drop small, bite-sized portions of the batter into the hot oil. Do not stir immediately; let them fry undisturbed for about a minute.
- Cook to Golden Brown: Gently turn the potato fritters and fry them evenly on medium heat until they achieve a beautiful golden-brown colour and a crispy texture.
- Serve Hot: Remove the fritters from the oil, drain the excess oil on a paper towel, and enjoy!