I love bhajias, a whole lot. Especially the ones from Slush and some café at Diamond Plaza. Both these places make such lovely bhajias just the right amount of crunchy and their chutneys make the bhajias heavenly. For many years I always made bhajia the same way, make a thick batter using the flours and water then coating the potatoes and frying. When I saw this method on Chachi’s Kitchen (She’s a Ugandan food blogger) I just had to try it and it was fantastic, you do not make a paste but let the potatoes ooze out their own water. Hope you like it. HAPPY COOKING!!
1 kg potatoes, sliced (I used a mandolin slice)
1 cup chickpea flour
3 tablespoons lemon juice
salt to taste (I used 1 teaspoon)
1 onion; sliced finely
3-4 mild green chillies; sliced length way (you can use more or less depending on your taste)
3 teaspoons garlic / ginger paste
6 tablespoons chopped coriander
2 ½ teaspoons turmeric
1 ½ teaspoons sugar
1/4 teaspoon sodium bicarbonate
Oil for deep frying
- Mix the potatoes, with garlic, ginger, chillies, coriander, onions.
- Add salt, sugar mix and leave for 1/2 hour to release the water.
- Add the flour and sodium bicarbonate mix well then leave to stand for 10 minutes
- Fry potatoes in hot oil