Kianos Potato Bhajias Recipe By Tasty

POTATO BHAJIAS RECIPE BY TASTY

Potato Bhajias Recipe by Tasty image

Here's what you need: potato, chickpea flour, turmeric, chili powder, salt, pepper, bicarbonate of soda, green chillis, fresh coriander, water, ketchup, fresh coriander, chili powder, cumin, garlic

Provided by Matthew Cullum

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 lb potato
3 ¼ cups chickpea flour
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
2 cups water
1 bottle ketchup
1 teaspoon fresh coriander, to taste
1 tablespoon chili powder
1 tablespoon cumin
4 cloves garlic, crushed

Steps:

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

Nutrition Facts : Calories 405 calories, Carbohydrate 67 grams, Fat 6 grams, Fiber 11 grams, Protein 20 grams, Sugar 11 grams

KIANO'S POTATO BHAJIAS RECIPE BY TASTY

Kiano's Potato Bhajias Recipe by Tasty image

Here's what you need: chickpea flour, rice flour, fresh cilantro, serrano peppers, ginger paste, garlic paste, kosher salt, water, oil, yukon gold potato, tomato

Provided by Kiano Moju

Categories Appetizers

Yield 10 servings

Number Of Ingredients 11

Ingredients

⅓ cup chickpea flour
¼ cup rice flour
¼ cup fresh cilantro, finely chopped
2 serrano peppers, seeded and finely chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
kosher salt, to taste
½ cup water
oil, for frying
1 lb yukon gold potato, peeled and sliced into 1/8 in (3 mm) thick rounds
tomato, or other chutney, for serving

Steps:

In a large bowl, combine the chickpea flour, rice flour, cilantro, serrano peppers, ginger, garlic, salt, and water. Stir with a rubber spatula until smooth.
Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
Working in batches, add the potatoes to the batter and toss to coat.
In batches, transfer the battered potatoes to the hot oil and fry until golden brown, flipping occasionally. Drain the fried potatoes on paper towels.
Serve hot with tomato chutney or your chutney of choice.
Enjoy!

Nutrition Facts : Calories 105 calories, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram

BHUJIA (POTATO FRITTERS)

Bhujia (Potato Fritters) image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 cup Besan flour (chickpea flour)
1 teaspoon cumin
1/8 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
2 tablespoons mustards seeds
1 tablespoon whole cumin seeds
2 tablespoons clarified butter (ghee)
2 tablespoons crushed, dried neem leaves
1 onion, peeled and diced
2 teaspoons garlic, minced
1/2 teaspoon turmeric
1/2 bunch cilantro leaves, washed and chopped roughly
1 serrano chile, seeded, stemmed and extra finely diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds peeled potatoes
6 cups vegetable oil for frying
Serving suggestion: Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping

Steps:

Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside.
Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper.
Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning.
To form bhujias, press tightly into half dollar rounds.
Heat oil in a large saucepan to deep-fry temperature (350 degree F). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.

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