Bengali-style Baji with Spiced Potatoes and Chickpea Flour Batter

Ingredients

In the original Korean cuisine, Baji is made with a different set of ingredients and spices. The Bengali adaptation replaces the Korean ingredients with Bengali spices such as turmeric, cumin, and chili powder. Additionally, the batter is made from chickpea flour instead of the traditional Korean batter. The Bengali-style Baji is served with a tangy chutney, which is a common accompaniment in Bengali cuisine. We alse have the original recipe for Baji, so you can check it out.

• 4 medium-sized potatoes, thinly sliced 4 medium-sized potatoes, thinly sliced
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon coriander seeds, crushed 1 teaspoon coriander seeds, crushed
• 1 teaspoon fennel seeds, crushed 1 teaspoon fennel seeds, crushed
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• Tamarind or green chutney, for serving Tamarind or green chutney, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the chickpea flour, turmeric powder, cumin powder, chili powder, crushed coriander seeds, crushed fennel seeds, and salt.
2. 2.
   Gradually add water to the mixture while whisking, until a smooth batter is formed. The batter should have a thick consistency.
3. 3.
   Heat vegetable oil in a deep pan or kadai over medium heat.
4. 4.
   Dip each potato slice into the batter, ensuring it is evenly coated, and carefully place it into the hot oil.
5. 5.
   Fry the potatoes in batches until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Repeat the process with the remaining potato slices.
7. 7.
   Serve the Bengali-style Baji hot with tamarind or green chutney.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Potatoes — Slice the potatoes thinly and evenly to ensure even cooking and crispy texture.

Tips & Tricks

• For an extra kick of flavor, add a pinch of garam masala to the batter.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
• Serve the Baji immediately after frying to retain its crispiness.
• If you prefer a healthier alternative, you can bake the coated potatoes in the oven instead of deep-frying them.
• Experiment with different dipping sauces or chutneys to find your favorite accompaniment.

Serving advice

Serve the Bengali-style Baji as a snack or appetizer. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the crispy Baji on a platter and garnish with fresh coriander leaves. Serve the tangy chutney in a small bowl alongside the Baji for dipping.