Maru Bhajia
Crispy Potato Fritters
Ingredients
- 2 medium fresh tomatoes
- 8 small green chillies (reduce to 4 for milder taste)
- 1 cup cup fresh coriander leaves
- 1 tbsp lemon or lime juice
- 4 tbsp thick tamarind sauce
- 1 potatoes (preferably Maris Piper or similar)
- 1 cup gram flour (besan)
- 1/2 cup plain flour
- 1 tsp salt
- 1/2 tsp turmeric powder (optional)
- 1/2 tsp red chilli powder
- Oil for deep frying (sunflower oil preferred)
Instructions
Prepare the chutney:
- Crush tomatoes, 4 green chillies, half of the coriander leaves, and lemon juice in a mini chopper to make a coarse chutney.
- Add salt to taste.
- Transfer to a bowl and keep refrigerated.
- If a chopper is not available, grate the tomatoes and finely chop the chillies and coriander.
Prepare the potato slices:
- Peel the potatoes and slice them into thin round pieces.
- Keep the slices in a bowl of water to prevent discoloration.
Make the chilli-coriander mixture:
- Grind the remaining green chillies and coriander leaves into a coarse paste.If not using a grinder, finely chop them.
Prepare the flour mixture:
- In a bowl sieve gram flour and plain flour.
- Add salt, turmeric powder, and red chilli powder. Mix well.
Heat the oil:
- Heat oil in a deep pan, karahi, or wok until hot.
Coat the potatoes:
- Take a handful of potato slices and drain excess water.
- Add about 1 tablespoon of the chilli-coriander mixture and coat the slices lightly.
- Sprinkle about 4 tablespoons of the flour mixture and toss so the slices are lightly coated.
Fry the bhajia:
- Carefully drop the coated potato slices one or two at a time into the hot oil.
- Fry for about 2 minutes, turn them over, and fry for another 2 minutes until golden and crispy.
Serve:
- Remove from oil and drain on paper towels. Serve hot with tomato chutney, tamarind sauce, and masala chai.
Notes
Pro Tips:
✔ Slice potatoes thin for extra crispy bhajia.
✔ Keep potato slices in water until frying to prevent browning.
✔ Fry in hot oil so the fritters become crisp quickly.
✔ Do not overcrowd the pan while frying.
✔ Serve immediately with chutney and hot tea for the best taste.
✔ Keep potato slices in water until frying to prevent browning.
✔ Fry in hot oil so the fritters become crisp quickly.
✔ Do not overcrowd the pan while frying.
✔ Serve immediately with chutney and hot tea for the best taste.
