Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 5:55 PM
- Messages
- 16,220
Ingredients
Scrub the potatoes and slice to around 4 – 5 mm thick. Soak the potato slices in salted water for around 15 minutes.
Mix the salt, cayenne pepper, turmeric and bi-carb with the chick pea flour and sprinkle about half of it thinly on a chopping board. Sprinkle some coriander, chilies and ginger mixture thinly on top of the chick pea flour.
Drain the potatoes and place them on top of the chickpea flour and spices.
Sprinkle the remaining chick pea flour mixture on top of the potato slices and more coriander, chilly and ginger. Mix the potatoes well until they all get thinly covered with the flour and spices mixture.
Allow to marinate for 30 minutes.
Heat some oil in a wok and fry these potatoes lowering the heat after the first minute. Continue to fry the bhajis at medium heat to allow them to cook and become crispy.
Drain and serve immediately with a spicy dip.
- 4 Medium potatoes
- 150 gm Chick pea flour
- ½ tsp Salt
- ½ tsp Cayenne pepper.
- ¼ tsp Turmeric
- Pinch bicarbonate of soda
- 1 tbsp Fresh coriander leaf, finely chopped
- 1 tsp Finely chopped red (or green) chilies
- ½ tsp Grated or pureed ginger
- Vegetable oil for deep frying
Scrub the potatoes and slice to around 4 – 5 mm thick. Soak the potato slices in salted water for around 15 minutes.
Mix the salt, cayenne pepper, turmeric and bi-carb with the chick pea flour and sprinkle about half of it thinly on a chopping board. Sprinkle some coriander, chilies and ginger mixture thinly on top of the chick pea flour.
Drain the potatoes and place them on top of the chickpea flour and spices.
Sprinkle the remaining chick pea flour mixture on top of the potato slices and more coriander, chilly and ginger. Mix the potatoes well until they all get thinly covered with the flour and spices mixture.
Allow to marinate for 30 minutes.
Heat some oil in a wok and fry these potatoes lowering the heat after the first minute. Continue to fry the bhajis at medium heat to allow them to cook and become crispy.
Drain and serve immediately with a spicy dip.
