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Bhujia - (Potato Fritters)

Cuisine: Indian
Type: Vegetables
Serves: 6 people

Recipe Ingredients

1 cup 62g / 2.2ozBesan flour (chickpea flour)
1 teaspoon 5mlCumin
1/8 teaspoon 0.6mlCayenne
1 teaspoon 5mlTurmeric
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/2 cup 118mlWater
  Potato Rounds
2 tablespoons 30mlMustards seeds
1 tablespoon 15mlWhole cumin seeds
2 tablespoons 30mlClarified butter (ghee)
2 tablespoons 30mlCrushed, dried neem leaves
1   Onion - peeled, diced
2 teaspoons 10mlGarlic
1/2 teaspoon 2.5mlTurmeric
1/2   Cilantro leaves - washed, and
  Copped roughly
1   Serrano chile - seeded, stemmed,
  And extra-finely diced
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
2 lbs 908g / 32ozPotatoes - peeled
6 cups 1422mlVegetable 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.

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 -


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