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Potato Bhajias

by Matthew Cullum

Ingredients

for 6 servings

  • 1 lb
    potato (500 g)
  • 3 ¼ cups
    chickpea flour (300 g)
  • ½ teaspoon
    turmeric
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 teaspoon
    bicarbonate of soda
  • 2 green chillis, chopped and deseeded
  • ½ cup
    fresh coriander, chopped (20 g)
  • 2 cups
    water (500 mL)

Spicy Ketchup

  • 1 bottle ketchup
  • fresh coriander, to taste
  • 1 tablespoon
    chili powder
  • 1 tablespoon
    cumin
  • 4 cloves garlic, crushed

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Preparation

  1. Peel and chop the potatoes very finely.
  2. Place in a bowl, cover with cold water, and leave until ready to fry.
  3. To make the batter, mix the chickpea flour, turmeric, chili powder, pepper, salt bicarbonate of soda, chillies, and coriander.
  4. Gradually add the water while whisking to form a smooth batter.
  5. Heat a pot of oil to 160˚C (320°F).
  6. Drain the potato slices and dip in the batter.
  7. Fry in vegetable oil until golden brown (around 3-4 minutes).
  8. Serve with spicy ketchup.
  9. Enjoy!
 

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