Recipe: Delicious Fried potatoes / bhajia

Fried potatoes / bhajia. Potato Bhajia, also know as "aloo bhaji" is probably going to be the tastiest potatoes recipe you'll ever have. These battered fried potato pieces are not only nice and crispy but also so yummy, and the secret is that they are dipped in flavourful batter. Peel and chop the potatoes very finely.

The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys. The spiced batter can be also used for other vegetables such as cauliflower and broccoli. They both are essentially deep-fried potatoes that are flavoured with a masala made from red chilli powder. You can have Fried potatoes / bhajia using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Fried potatoes / bhajia

1. It's 1 cup of daal flour / unga wa dengu.
2. Prepare 2 tsp of salt, to taste.
3. You need 1/4 tsp of cayenne pepper (optional).
4. Prepare 1/8 tsp of ground tumeric (optional).
5. Prepare 1/2 cup of finely chopped Terere or spinach or dania.
6. Prepare 1 cup of water.
7. It's 5 of large potatoes boiled whole with skin on.
8. You need 2 cups of vegetable oil.

Bhajia are coated in a gram flour batter but Viazi Karai are dipped in a wheat flour batter. In the bhajia, we stuff the potatoes with the masala filling but in Viazi Karai, the spices and batter are all mixed into one. Serving Suggestion: Potato bhajias need to be eaten hot. The magic is in the crispy batter and steamy potato middle.

Fried potatoes / bhajia instructions

1. Boil potatoes whole in water and 1 tsp salt till cooked firm, not soggy. Set aside and let cool.
2. Mix the daal flour, salt, pepper, chopped Dania. Pour in water slowly, mix to make batter, not too thick not too runny.
3. Peel the boiled potatoes and slice them 1/4 inch slices.
4. Add the slices to the batter a batch at a time.
5. Heat the vegetable oil in a large non stick pan on medium heat. Do not let the oil be too hot. Test by dropping a little batter, if it immediately fizzes and floats the oil is ready. If the oil is smoking, it is too hot, turn off heat and turn on again to medium after afew minutes..
6. Coat the sliced potatoes in the batter and cook for two minutes on each side. Do not crowd the pan..
7. Use a slotted spoon to remove the bhajia, set aside on brown paper to drain excess fat..
8. Serve with chilli sauce or tamarind sauce.

If you want to prep some of the recipe, make the batter a day ahead and keep it refrigerated. You can also slice the potatoes a couple of hours ahead of time — just be sure to keep them in a bowl of ice water. Are these crispy potato bhajias vegan. Less Oil Potato Bhajiya/ Pan fried Potato Fritters are a very healthy snack made in few minutes. The potato slices coated with chickpea flour batter is pan fried with a little oil instead of deep frying it.

Share :