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

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