Crispy Potato Bhajia


Added to 16 cookbooks
This recipe has been viewed 30532 times

Made without any binding, these unusual grated potato bhajias are best had fresh and hot!

Add your private note

Preparation Time: 
Cooking Time: 
Makes 10 to 12 bhajias
Show me for bhajias


1 cup peeled and thinly grated potatoes
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
oil for deep-frying

For Serving
teekha chutney
tomato ketchup

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Heat the oil in a kadhai and drop half of the mixture, spreading it evenly using your fingers to form small bhajias
  3. Deep-fry the bhajias till they turn golden brown in colour from all the sides.
  4. Repeat with the remaining mixture to make one more batch of bhajias.
  5. Drain on absorbent paper and serve immediately with teekha chutney and tomato ketchup.

Handy tips

  1. Add the salt to the potatoes just before frying them as they tend to release water.
  2. Squeeze the extra water out before putting the mixture into the hot oil.
RECIPE SOURCE : Cooking & More..
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Chatpata Chutneys Add Zing to a Meal

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.