Lighter Aloo Pakora Bajji
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Potato slices dipped in spiced besan batter — pakora/bajji comfort with an air-fry or shallow-fry finish.
Aloo bajji is the monsoon classic. Thin potato slices in a spiced besan batter, usually deep fried. This version goes in the air fryer or a hot oven, and a shallow fry works too.
Ingredients
How to Make It
Mix seasoned batter; coat potato slices.
Air-fry/bake or shallow-fry until crisp.
Serve with chutney or ketchup.
Nutrition per serving
* Approximate values per serving
Health Benefits
Besan protein with less oil than street deep-fry. Keep a small plate and add mint chutney.
Slicing the potato thin means it cooks through fast, so the batter crisps before the oil runs out. Rice flour in the batter helps the coating stay crunchy without extra fat.
Pro Tips
- →Batter should coat thinly.
- →Hot oil/air-fryer for crisp.
- →Serve immediately.
- →Slice the potato about 3 mm thick and pat it dry before coating.
- →Keep the batter thick, like pancake batter, so it clings.
- →Spread the slices in a single layer. Crowding makes them steam.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Besan (chickpea flour): about 387 kcal; White rice (raw): about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Onion pakora same batter.
- 2Add crushed peanuts.
- 3Use raw banana, onion rings or cauliflower florets in the same batter.
Frequently Asked Questions
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