Go Back

Maru Bhajia

Crispy Potato Fritters
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Savoury Starters, snacks
Cuisine African, Gujrat, Indian
Servings 4

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.
Keyword bhajia, bhajiyas