Monday, 19 September 2011

Onion and Potato bhaji

This is another version of bhajis which is a combination of onion that gives the crunchiness to the pakodas and the potato that gives the nice mouth filling taste. And also nice and deep colour to the pakodas.
Onion Potato bhaji
Onion – 2 large, Chopped length wise
Potato – 1 small, Grated
Green chili – Chopped into small pieces
Curry leaves – Hand full
Coriander – chopped – 2 tbsp
Basin / Gram flour – ¼ cup
Rice flour – 1 tbsp (heaped)
Baking Soda – 2 big pinches


Heat a pan with oil to deep fry.
In the mean time, mix all the ingredients expect oil, by adding sufficient water. The batter should resemble like cake batter or idly batter.

Grated potato and chopped onion in basin batter

When the oil is hot enough, pick small amounts of batter and slip into the oil slowly. Occasionally turn the pakodas, so that they get cooked equally on all the sides. Drain them on to a paper towel and serve them warm.
Note - Greated potato and the chopped onion should be of same size, other wise one will get over cooked and the other will be undercooked.


  1. very nice pics. bhaji look great..... should definitely give a try. Thanks for sharing nice recipes.

  2. Just made these today - little bit larger than those shown in the picture but very tasty.