Crispy Potato Bhajias
by Tarla Dalal
Added to 29 cookbooks
This recipe has been viewed 54652 times
Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! It is interesting to note that this Crispy Potato Bhajia is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. But, there are some things you need to take care of to make sure the bhajias don’t disintegrate. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add the salt and start frying the bhajias.
- Keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well.
- Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.
- Repeat step 2 to make more bhajias.
- Serve immediately with green chutney and tomato ketchup.
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