Crispy Potato Bhajias with Spicy Salsa
Ingredients
For the potato bhajias
300g chickpea flour
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp fenugreek leaves, crushed
1/2 tsp chilli powder
1 red chilli, minced
2 tsp salt
220 ml water
1/4 cup fresh coriander, chopped
4 large potatoes
500ml oil for frying
For the salsa
1/2 cup chopped onion
4 jalapeno, diced
400g canned crushed tomato
1/4 cup coriander, chopped
1 tbsp lime juice
1 clove garlic, minced
1/2 tsp sugar
1/4 tsp ground cumin
Salt to taste
Black pepper, to taste
Method
For the salsa
Place all the ingredients in a food processor, and blitz till smooth or your desired consistency. Taste and adjust the seasoning according to your taste, adding more salt, pepper, and lime juice if needed.
Store in the fridge and serve chilled.
For the potato bhajias
Cut the potatoes into thin slices.
Place chickpea flour along with the spices, chilli, and coriander. Whisk in the water until a thick batter is formed. Add the potatoes to the batter and mix until all the potatoes are coated with the batter.
Heat a large heavy-based pan with oil on medium-high heat. Carefully drop each potato slice into the hot oil. Fry until golden and cooked through, about 3-4 minutes. Do not overcrowd the pan, and work in small batches.
Drain the bhajias on a plate lined with a paper towel.
Serve hot with homemade salsa, enjoy!
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