Crispy Potato Bhajias, Aloo Bhajiya Recipe

Crispy bhajias made with grated potatoes, perked up with green chillies and coriander!

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

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Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! It is interesting to note that this Crispy Potato Bhajia is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. But, there are some things you need to take care of to make sure the bhajias don’t disintegrate.

Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add the salt and start frying the bhajias.

Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai !

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Crispy Potato Bhajias, Aloo Bhajiya Recipe recipe - How to make Crispy Potato Bhajias, Aloo Bhajiya Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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For Crispy Potato Bhajias
1 cup peeled and thinly grated potatoes
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying

For Serving With Crispy Potato Bhajias
green chutney
tomato ketchup
  1. Keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well.
  2. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.
  3. Repeat step 2 to make more bhajias.
  4. Serve immediately with green chutney and tomato ketchup.

Crispy Potato Bhajias Video, Aloo Bhajiya by Tarla Dalal


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Nutrient values (Abbrv) per bhajia
Energy92 cal
Protein0.8 g
Carbohydrates10.9 g
Fiber0.9 g
Fat5.1 g
Cholesterol0 mg
Sodium6.2 mg

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Crispy Potato Bhajias, Aloo Bhajiya Recipe
 on 06 Mar 19 05:50 PM

Crispy Potato Bhajias, Aloo Bhajiya Recipe
 on 01 Mar 18 08:55 AM

I gave my review one star but don’t know how it changed to 5stars. Also I forgot to add , I have no idea why the grated Alu pakodas were tasting bitter.
Crispy Potato Bhajias, Aloo Bhajiya Recipe
 on 01 Mar 18 06:23 AM

I tried this recipe and the potatoes didn’t stick together at all, the mixture totally disintergrated once I put it on hot oil for frying.. are we supposed to add a water to this potato mixture before deep frying in oil?
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Tarla Dalal    Hi, At times the potato may have extra water so make sure once you grate them , you squeeze out all the extra water and u can also add 1 tbsp of besan or rice flour if you feel...
01 Mar 18 08:58 AM
Crispy Potato Bhajia
 on 24 Mar 15 03:18 PM

This crispy bhajias are really difficult to resist. The most important thing while making thsese bhajias is tha the oil has to be really hot before you make the bhajia mixture. The coriander and green chillies impart a really good flavour. Also it is very quick and ready in minutes.