Crispy Potato Bhajia


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Made without any binding, these unusual grated potato bhajias are best had fresh and hot!

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Makes 10 to 12 bhajias
Show me for bhajias


1 cup peeled and thinly grated potatoes
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
oil for deep-frying

For Serving
teekha chutney
tomato ketchup

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Heat the oil in a kadhai and drop half of the mixture, spreading it evenly using your fingers to form small bhajias
  3. Deep-fry the bhajias till they turn golden brown in colour from all the sides.
  4. Repeat with the remaining mixture to make one more batch of bhajias.
  5. Drain on absorbent paper and serve immediately with teekha chutney and tomato ketchup.

Handy tips

  1. Add the salt to the potatoes just before frying them as they tend to release water.
  2. Squeeze the extra water out before putting the mixture into the hot oil.
RECIPE SOURCE : Cooking & More..
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