Potato Bhagee Recipes

POTATO BHAJIAS RECIPE BY TASTY

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!

POTATO BHAGEE

Steps:

• Peel potatoes and cut into small 1/2 inch cubes. Peel and finely chop ginger root and garlic clove. Peel and chop onions.
• In a large pot on medium-high heat add 1/2 inch of cooking oil. Fry garlic, ginger root, and onions till golden brown, while frying add curry powder, coriander powder, pepper, and chili powder.
• Next add potatoes and frozen corn and peas, fry for about 5 minutes. Add salt to taste.
• Now add enough warm water to cover potatoes plus another 3/4 inch or so. Cook on medium heat for at least 1/2 hour and add a little more water if necessary. Stir every 10 minutes at least.
• Serve plain or over rice, with lemon wedges.
• I have not made this for a while but I do know that my family has been known to only use the seasonings according to taste, so please feel free to adjust as your taste buds see fit! Enjoy!
• We have also enjoyed this dish with a little sausage or lamb as well. Added when frying the onions.