- Cuisine: Indian
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Bhajji, bhaji or bajji, is a spicy Indian snack similar to a fritter, with several variants.
People particularly young children and teen’s love fried potatoes, so adding variety becomes necessary to add spice and interest to the eating experience in your home. Try this simple bhajia recipe and add flavour to your life and in the life’s of those you hold dearly.
- 2 – 3 medium sized potatoes
- 250g gram flour
- 1 tsp. cumin seeds
- 1 red fresh chilli pepper, chopped
- ¼ tsp. turmeric
- 1 tbsp. chopped coriander
- Salt to taste
- Oil for frying
Clean the potatoes, peel them and slice them into equal sized circles. The circles or slices should not be to thin as they will break and should not be too thick, as they will not cook.
In a small bowl put the gram flour and add all other ingredients apart from the water. Mix well to make sure they are well distributed.
Add the water little by little and stir well using a wooden spoon to form a paste free from lumps. Add some more water gradually to form a batter that coats onto the spoon. If the butter is to thin or runny it will not coat the potatoes well
Meanwhile put the oil in a heavy pan and heat to a temperature of 170oC.
Drain the sliced potatoes and add them to the batter and mix making sure all potatoes are well coated.
Start frying them in the oil by placing one at a time. Depending on the size of your pan don’t put too many, as they tend to cool the oil. Cook each side for around 1-½ minutes and remove using a perforated spoon or spider to a plate lined with paper towels. This is the first stage, which we call blanching or half cooking. At this stage you can cool the potatoes completely and store to complete later to a good golden brown colour.
After you are through with all the potatoes. Increase the temperature of your oil to 180oC and fry the blanched potatoes to a good golden brown colour.
Remove from oil and put on a plate lined with paper towels. Serve as snacks or a meal.