Quick Potato bhajia/ fritters
These
bhajias are a snap to put together. You can get it to the table in 20 minutes.
It takes just one step more than making potato chips. Dip the thin sliced potatoes
in besan/chick pea flour batter before deep frying.
We need to
get the batter ready and oil hot before slicing the potato. Another thing to
note is to not to add all the slices at once into the batter. It will dilute
the batter. If the batter is too thin, it will not coat the potatoes well and
will absorb much more oil.
Combine besan
with salt and spices. Add water slowly making sure no lumps are formed.
Heat oil in
a wok for deep frying. As the oil is getting heated, peel and slice the
potatoes. Dip each slice in the batter and deep fry till golden. Drain on
absorbent paper. Serve hot with tomato ketchup or any chutney.
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