Bhujia - (Potato Fritters)

Recipe Ingredients

		Batter
1 cup	62g / 2.2oz	Besan flour (chickpea flour)
1 teaspoon	5ml	Cumin
1/8 teaspoon	0.6ml	Cayenne
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Water
		Potato Rounds
2 tablespoons	30ml	Mustards seeds
1 tablespoon	15ml	Whole cumin seeds
2 tablespoons	30ml	Clarified butter (ghee)
2 tablespoons	30ml	Crushed, dried neem leaves
1		Onion - peeled, diced
2 teaspoons	10ml	Garlic
1/2 teaspoon	2.5ml	Turmeric
1/2		Cilantro leaves - washed, and
		Copped roughly
1		Serrano chile - seeded, stemmed,
		And extra-finely diced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 lbs	908g / 32oz	Potatoes - peeled
6 cups	1422ml	Vegetable oil - for frying
		Mint And Cilantro Chutney - see * Note
		Yogurt Sauce - see * Note
		Plain yogurt

Recipe Instructions

* Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes which are included in this collection.

Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside.

Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper.

Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning. To form bhujias, press tightly into half dollar rounds.

Heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint And Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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