summertime in the US usually translates to the monsoon (rainy) season in India, so when those summer showers fall here in Chicago, my husband gets nostalgic for his favorite bataka na bhajiya. They are very simple to make but taste amazing with a sprinkle of chaat masala and a side of spicy cilantro chutney and hot ginger chai. Aah – what a wonderful feeling!


2 medium size potatoes

Chaat masala

Oil (for frying)

For the Batter

1 cup besan or gram flour

1 tsp red chili powder

½ tsp ajwain seeds

Pinch of haldi/turmeric powder

Pinch of hing

Pinch of black pepper

Pinch of Eno

1 tsp lemon juice

Salt to taste Approximately ¾ cup water


Peel and rinse the potatoes. Slice them thinly and place in a bowl of water to prevent darkening

Whisk together all batter ingredients

Heat oil over medium heat in a frying pan 

Dip each potato slice into the batter and coat it evenly

Carefully place the batter-coated slice into the hot oil and fry until they are golden brown

Place them on a paper towel to drain the extra oil. Sprinkle chaat masala over the top of them

Serve them hot with cilantro chutney, tamarind chutney, or ketchup and a hot chai and sit back and enjoy!

Tag: Indian, Gujarati

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