Crispy Potato Bhajias

Tarla.Dalal's picture

May. 18, 2015

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 dont 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.


Grated potatoes 1 Cup (16 tbs) , peeled
Finely chopped green chillies 1 Teaspoon
Finely chopped coriander 1 Tablespoon
Salt To Taste
Oil 1 Cup (16 tbs) (For deep frying)



Heat oil in a non-stick kadhai. 

Combine all the ingredients in a deep bowl and mix well.

Once the oil is hot enough, drop spoonfuls of the mixture into the oil. Deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. 


Serve immediately with green chutney and tomato ketchup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 171Calories from Fat 102

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 202 mg8.42%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2 g8%


Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet