Potato Bhajias recipe by Ruhana Ebrahim

Ingredients

• Potato Bhajias
• 1 cup chana flour (gram),
• ½ cup cake flour,
• 4 large potatoes (peeled, thinly sliced flat)
• 1⁄2 teaspoon ground ginger,
• 1⁄2 teaspoon ground garlic,
• ½ teaspoon turmeric,
• 1⁄2 teaspoon chilli powder,
• 3⁄4 teaspoon fine salt,
• 1 teaspoon rough red chillies,
• 1 teaspoon ground green chillies,
• Finely chopped coriander
• 1 ½ level teaspoon baking powder (add just before frying).
• 1. Mix everything (except baking powder) in a deep dish and slowly start adding ¼ cup water mixing well after to bind batter.
• 2. Keep adding a little at a time till the batter is the correct consistency (easily coats potato slices but not too wet).
• 3. Pour oil into a deep pot and heat on medium heat.
• 4. When oil is hot, add into prepared batter the baking powder.
• 5. Test the oil if it’s the correct temperature by dropping a drop of batter into hot oil & see if it surfaces quickly.
• 6. Dip potato slices in batter and carefully drop into oil.
• 7. Allow bhajias to cook on each side until golden brown & cooks through.
• 8. If oil is too hot, drop temperature a little.
• 9. Remove with a slotted spoon and drain on kitchen paper.
• 10. Serve with chilli