Potato Bhajia is probably going to be the tastiest potatoes you’ll ever have. These battered fried potatoes pieces are nice and crispy and so yummy and the secret is that they are dipped in flavourful batter.
Course Appetizer, Side Dish, Snack
Cuisine African, Indian
Keyword battered fried potatoes, bhajia
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Jayne Rain
Ingredients
8medium-sizedpotatoespeeled and cut into 2mm round shapes
1cupall-purpose flour
1/2cupcornstarch
1tspbaking powder
1tsponion powder
1tsppaprika powder
3/4tbspsalt
1 1/4cupwatercold
1/2cupcoriander leaves chopped finely
cooking oil for deep frying
2red chilifinely chopped
Instructions
In a large bowl mix flour, baking powder, cornstarch, onion powder, paprika, coriander leaves, chili, and salt. Add water and mix until the batter is smooth.
Wash the sliced potatoes and drain very well.
Dip potato pieces into the batter and coat evenly. (Don't marinate the potatoes in the batter otherwise they will release their moisture and you will end up with runny batter)
Heat deep fryer to 365°F (approx 185°C).
Remove potatoes from the batter and allow excess batter to drip off.
Deep fry potato pieces in batches until golden brown. Don’t overcrowd the frying pan.
Using a slotted spoon, remove bhajia and drain on paper towels and serve with tomato salsa or any dip of your choice.
Notes
Wash the potato pieces to rid them of the extra starch.
Make sure the oil is not too hot otherwise, the coating will burn before the potatoes cook. On the other side, if the oil is not hot enough, the coating will soak too much oil.
Drop the potato bhajias as quickly as possible to ensure the potatoes cook at the same time.
when dipping the potatoes into the oil, try to do it as close as possible to the oil to prevent burning.
One minute after dropping the potatoes in the oil, separate them using a spatula to avoid sticking to each other.
Fry in batches and don't overcrowd the pan otherwise, the potatoes will soak too much oil and wont crisp up nicely.